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A Review of Population-Level Actions Targeting Reductions in Food Portion Sizes to Address Obesity and Related Non-communicable Diseases

  • Cardiovascular Disease (JHY Wu, Section Editor)
  • Published:
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Abstract

Poor diet is one of the leading contributors to the burden of disease globally. Reducing the portion size of commonly purchased food and beverages has been identified as a promising approach for reducing obesity and related non-communicable diseases across populations. To date, there have been few population-level interventions developed with the aim of addressing portion size. Of those that have been developed, the majority have been at the discretion of food manufacturers to implement, and there is very little evidence to indicate that these interventions have resulted in any meaningful changes. There is nevertheless substantial opportunity for future public health actions targeting portion size, including government-led targets for portion size reduction in key food categories; portion size caps on unhealthy foods in selected settings, such as schools and hospitals; the standardization of declared portion sizes across food categories; and restrictions on the use of price incentives that encourage purchase of larger portion sizes.

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Acknowledgments

The authors are researchers within a NHMRC Centre for Research Excellence in Obesity Policy and Food Systems (APP1041020). Gary Sacks is the recipient of an Australian Research Council Discovery Early Career Researcher Award (DE160100307).

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Authors and Affiliations

  1. The George Institute for Global Health, University of Sydney, Level 10, King George V Building, 83-117 Missenden Rd, Camperdown, NSW, 2050, Australia

    Michelle Crino & Jason H. Y. Wu

  2. WHO Collaborating Centre for Obesity Prevention, Deakin University, 221 Burwood Highway, Burwood, VIC, 3125, Australia

    Gary Sacks

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  1. Michelle Crino
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Correspondence to Michelle Crino.

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Conflict of Interest

Michelle Crino interacts regularly on a non-financial basis with multiple large corporations in the Food Processing Industry and the Quick Service Restaurant industry in Australia and overseas as a part of her work to improve the quality of the food supply.

Gary Sacks declares that he has no conflict of interest.

Jason H. Y. Wu declares that he has no conflict of interest.

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This article does not contain any studies with human or animal subjects performed by any of the authors.

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Michelle Crino, Gary Sacks, and Jason H. Y. Wu are researchers within a NHMRC Centre for Research Excellence in Obesity Policy and Food Systems (APP1041020).

Gary Sacks is the recipient of an Australian Research Council Discovery Early Career Researcher Award (DE160100307)

This article is part of the Topical Collection on Cardiovascular Disease

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Crino, M., Sacks, G. & Wu, J.H.Y. A Review of Population-Level Actions Targeting Reductions in Food Portion Sizes to Address Obesity and Related Non-communicable Diseases. Curr Nutr Rep 5, 323–332 (2016). https://doi.org/10.1007/s13668-016-0181-7

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