Designing a food tax to impact food-related non-communicable diseases: the case of Chile.
Designing a food tax to impact food-related non-communicable diseases: the case of Chile.
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设计食品税以影响与食物有关的非传染性疾病：智利案。
DOI：
10.1016/j.foodpol.2017.08.001
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发表时间：
2017-08
期刊：
影响因子：
6.5
通讯作者：
Popkin B
中科院分区：
文献类型：
--
作者：
Caro JC;Smith-Taillie L;Ng SW;Popkin B
全球饮食向含糖饮料 (SSB) 和能量密集型超加工食品的转变，与肥胖、糖尿病和大多数其他非传染性疾病 (NCD) 患病率上升有关，从而造成巨大的健康成本。智利是世界上SSB消费量最高的国家，垃圾食品摄入量非常高，这些不良饮食成分的增加速度非常快，而且肥胖率也很高。本研究的目的是比较不同的税收方案对SSB和超加工食品对营养供应的影响，利用价格弹性，这是使用2011-2012年收入和支出调查的二次几乎理想需求系统模型估计的。我们考虑到不购买各种食品和饮料的家庭比例很高（数据经过审查）。考虑的食物类别是：糖果和甜点；咸味零食和薯条；肉制品和脂肪；水果、蔬菜和海鲜；谷物和谷物产品； SSB 即饮型；来自精矿的 SSB；白开水、咖啡和茶；和牛奶，两者合计占食品支出的 90%。模拟税收为：（1）对SSB征收40%的价格税（比现行税收水平高出22%）； (2) 对添加糖的产品征收每克 5 美分的糖税； (3) 对钠、饱和脂肪和添加糖含量超过阈值且营销受到限制的所有食品（比当前税收水平高 27%）和饮料（比当前税收水平高 12%）征收 30% 的价格税（根据智利法律，2016 年 6 月 16 日生效）。不健康食品具有价格弹性（咸味零食和薯条为-1.99，即饮SSB为-1.06，浓缩SSB为-1.27），这意味着消费变化相对于价格变化的比例更大。结果对于不同的模型规范是稳健的，并且在不同的社会经济亚人群之间是一致的。总体而言，对营销管制食品和饮料征税与家庭钠、添加糖、饱和脂肪和卡路里购买量的最大减少有关。智利的独特之处在于目前制定了小额现行SSB税以及营销控制和不健康食品和饮料的包装正面标签。下一个关键步骤是设计规模更大、更全面的税收，以增强这些政策对健康饮食的总体影响。这项研究表明，对已经被营销控制和包装正面标签定性为不健康的相同食品和饮料征收高额税，应该会更有效地促进健康饮食。
The global shift towards diets high in sugar-sweetened beverages (SSBs) and energy dense ultra-processed foods is linked to higher prevalence of obesity, diabetes and most other noncommunicable diseases (NCDs), causing significant health costs. Chile has the highest SSB consumption in the world, very high junk food intake and very rapid increases in these poor components of the diet plus obesity prevalence. This study’s purpose is to compare the effect of different tax schemes for SSBs and ultra-processed foods on nutrient availability, utilizing price-elasticities, which are estimated from a Quadratic Almost Ideal Demand System model, using the 2011–2012 Income and Expenditure survey. We take into account the high proportion of households not purchasing various food and beverage groups (censored nature of data). The food groups considered were: sweets and desserts; salty snacks and chips; meat products and fats; fruits, vegetables and seafood; cereals and cereal products; SSB ready-to-drink; SSB from concentrate; plain water, coffee and tea; and milk, which together represent 90% of food expenditures. The simulated taxes were: (1) 40% price tax on SSBs(22% above the current tax level); (2) a 5 cents per gram of sugar tax on products with added sugar; and (3) 30% price tax on all foods(27% above current tax levels) and beverages (12% above the current tax level) exceeding thresholds on sodium, saturated fat, and added sugar and for which marketing is restricted (based on a Chilean law, effective June 16 2016). Unhealthy foods are price-elastic (−1.99 for salty snacks and chips, −1.06 for SSBs ready-to-drink, and −1.27 for SSBs from concentrate), meaning that the change in consumption is proportionally larger with respect to a change in price. Results are robust to different model specification, and consistent among different socioeconomic sub-populations. Overall, the tax on marketing controlled foods and beverages is associated with the largest reduction in household purchases of sodium, added sugar, saturated fat and calorie purchases. Chile is unique in currently having instituted a small current SSB tax as well as marketing controls and front-of-package labeling of unhealthy foods and beverages. The design of a larger, more comprehensive tax to enhance the overall effect of these policies on healthier diets is a next critical step. This study shows that a large tax on the same foods and beverages already delineated as unhealthy by the marketing controls and front-of-pack labeling should prove to be more effective for promoting a healthier diet.
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影响因子：
24
作者：
Anand SS;Hawkes C;de Souza RJ;Mente A;Dehghan M;Nugent R;Zulyniak MA;Weis T;Bernstein AM;Krauss RM;Kromhout D;Jenkins DJA;Malik V;Martinez-Gonzalez MA;Mozaffarian D;Yusuf S;Willett WC;Popkin BM
通讯作者：
Popkin BM
影响因子：
2.1
作者：
Bonnet, Celine;Requillart, Vincent
通讯作者：
Requillart, Vincent
影响因子：
2.1
作者：
Cornelsen, Laura;Green, Rosemary;Smith, Richard D.
通讯作者：
Smith, Richard D.
影响因子：
7.1
作者：
Corvalan, Camila;Uauy, Ricardo;Martorell, Reynaldo
通讯作者：
Martorell, Reynaldo
影响因子：
4.2
作者：
Allais, Olivier;Bertail, Patrice;Nichele, Veronique
通讯作者：
Nichele, Veronique