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 |