ABSTRACT
Changes to the global food supply have been characterized by a dramatic shift in foods available for human consumption, particularly in low-and middle-income countries (Drewnowski & Popkin, 1997). The changes in food supply include greater availability of edible oils, caloric sweeteners, and animal source foods. These changes, collectively called the ‘nutrition transition’, have been statistically associated with rising obesity, type 2 diabetes, and cardiovascular disease worldwide (Basu, Stuckler, McKee, &
*Email: basus@stanford.edu
Vol. 25, No. 3, 248-264, https://dx.doi.org/10.1080/09581596.2014.931568
Galea, 2012; Basu, Yoffe, Hills, & Lustig, 2013; Popkin, 2001; Reddy & Yusuf, 1998; Yusuf, Reddy, Ôunpuu, & Anand, 2001).
