ENTORNOS ALIMENTARIOS: AVANCES Y DESAFÍOS EN INVESTIGACIÓN

Abstract

Poor nutrition is currently the leading cause of death and disability in Chile and worldwide. Interventions based solely on behavioral changes have shown limited impact unless accom­panied by changes in individuals’ environments. Food environments are defined as the places and conditions where people access food and make decisions about their diet, including as­pects such as physical and economic availability, promotion, and nutritional content of food. Research on the role of food environments in population health is relatively recent and has primarily focused on developed countries. However, in Chile, relevant information has been generated in the last decade, enabling the formulation of public health promotion policies. In June 2019, the implementation of the Chilean Food Labeling Law was completed, inter­nationally recognized as an innovative policy that integrates improved information actions with restrictions on the promotion of unhealthy foods and measures favoring healthier school environments. Evaluations conducted so far show that the law was successfully implemented and has led to modifications in both consumer behaviors and the food industry, promoting healthier food environments, especially for children. Nevertheless, the mere implementation of this law is insufficient, and it is necessary to continue complementing these actions with others that promote healthier environments to advance in improving the nutrition and health of the entire population.