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Table 4 Effects on the intake of selected foods and nutritional components, per cent.

From: Cost-effective design of economic instruments in nutrition policy

Scenario Subsidy scenarios Tax scenarios Combined scenarios
  1 2 3 4 5 6 7
  Fruits/vegetables Fibres Total fats Saturated Sugar Nutrients Commodities
Milk -1.6 -1.2 -1.6 -1.9 1.2 -1.2 -1.4
Butter and fats -1.8 -2.5 -12.6 -14.5 2.1 -7.6 -5.1
Cheese -2.2 -3.0 -7.0 -7.7 2.5 -4.5 -3.3
Eggs -2.1 -2.9 1.0 3.3 2.5 0.4 -0.5
Meat 0.0 -0.4 -5.4 -3.6 0.2 -1.7 -1.7
Fish -1.6 -2.5 1.6 1.8 1.9 -0.2 -0.1
Flour, bread etc. 1.3 8.6 1.7 1.9 0.4 7.0 1.7
Sugar 0.2 -3.3 6.4 6.4 -15.8 -6.5 -3.1
Potatoes, fruits and vegetables 7.8 5.1 3.3 3.3 1.0 5.5 7.6
Fats -0.7 -0.5 -6.1 -5.9 1.2 -2.5 -2.3
Saturated fats -1.1 -1.1 -7.2 -7.4 1.4 -3.6 -2.9
Fibres 4.1 6.7 2.3 2.4 0.7 6.1 4.3