The world is full of contradictions, inconsistencies and inequities. On the one hand, it has been reported by the Food and Agriculture Organization of the United Nations (FAO, 2015) that 805million people are estimated to be chronically undernourished. Yet, it has been estimated that the volume of food produced is more than one and a half times what is needed to provide everybody on the planet with a nutritious diet (Weis, 2007). It is not about lack, it is about inequity. While 805 million starve, we also know that 1460 million are overweight or obese, and that number is increasing.
There is also water scarcity with 1.2 billion people lacking access to clean drinking water and 2.5 billion people having no access to a toilet, less than the number of people with a mobile phone (United Nations, 2015). As the world population increases from 7.3 billion today to around 9.6 billion in 2050 (+31.5%), the supply of fresh drinking water available will remain about the same. Yet, around 70 per cent of the world’s water is used in agriculture. Annual grain crops are planted on about 70 per cent of the world’s cropland and provide 80per cent of the world’s food (Pimentel et al., 2012), 70 per cent of which is stock feed for farm animals, which in turn produce dairy and meat.
Over the next 25 years, a lot more food will be needed for the extra 31.5 per cent and the only way it can be produced is through agriculture, creating a vicious circle. The FAO (2015) predicts that the global demand for livestock products will increase by 70 per cent by 2050 with an estimated 1 billion poor depending on livestock for food and income. The livestock sector contributes to human-induced Greenhouse Gas emissions for 14.5 per cent and is a large user of natural resources, especially water.
As Father Time waves his sickle over the remaining decades of this century, there will be a worsening water scarcity. Thanks in part to a ready supply of beef burgers, fried chicken, milk, eggs and cola. Many recent editorials in medical and scientific journals have addressed issues relating to food, diets and dieting (e.g. Drewnowski, 2014; Edmonds and Templeton, 2013; Fitzgerald, 2014; Gold and Graham, 2011; Ndisang et al., 2014; Pagadala and McCullough, 2012; Potenza, 2014; Sniehotta et al., 2014; Stuckler and Basu, 2013; The PLoS Medicine Editors, 2012; Yanovski, 2011).
The Special Issue on ‘Food, Diets and Dieting’ provides a state-of-the-art overview of psychological studies by international researchers on this topic area. The Call for Papers for a Special Issue on ‘Food, Diets and Dieting’ was timely; we received unprecedented interest with many high-quality submissions. Following peer review, the number of accepted papers finally reached the total of 42. The contributions have been divided into two sets for publication in the May and June 2015 issues of Special Issue: Food, diets and dieting. These publications in Journal of Health Psychology are complemented in our companion, open access journal, Health Psychology Open, by a theoretical review paper and a series of commentary papers (Marks, 2015).
According to the McKinsey Global Institute (2014) obesity is responsible for around 5 per cent of global deaths and the global economic impact is US$2.0trillion, or 2.8per cent of global gross domestic product (GDP), roughly equivalent to the impact from smoking or armed violence, war and terrorism. In the United States, in 2004, direct and indirect health costs associated with obesity were US$98 billion. That figure probably has doubled by now.
Depending on the source, it is reported that the direct medical cost of overweight and obesity combined has been estimated to be 5–10per cent of the US health care spend. 42million children under the age of 5 were overweight or obese in 2013. Prevalence of overweight or obesity in adults doubled from 6 per cent in 1980 to 12 per cent in 2008. By 2050, it is predicted that obesity will affect 60 per cent of adult men, 50 per cent of adult women and 25per cent of children making the United States, Britain and much of Europe a mainly obese society.
Globalization is Driver
The main driver of the obesity epidemic and increased prevalence of other non-communicable diseases is unregulated corporate globalization (Swinburn et al., 2011). From the point of view of human health, globalization flies a banner of progress and freedom yet brings illness and an early death to millions of people with non-communicable ‘diseases of affluence’. Transnational corporations are scaling up their promotion of tobacco, alcohol, cola and other sugary beverages, ultra-processed food and unhealthy commodities generally throughout low- and middle-income countries. Moodie et al. (2013) have observed that sales of unhealthy commodities across 80 low- and middle-income countries are strongly interrelated. They argue that wherever there are high rates of tobacco and alcohol consumption, there are also a high intake of snacks, soft drinks, processed foods and other unhealthy food commodities. Moodie et al. (2013) argued that the alcohol and ultra-processed food and drink industries are using similar strategies to the tobacco industry to undermine effective public health policies and programmes. Furthermore, it is suggested that unhealthy commodity industries should have no role in the formation of national or international policy for non-communicable disease policy. Therefore, it follows that the only evidence-based mechanisms that can prevent harm caused by unhealthy commodity industries are public regulation and market intervention.
The work of Drewnowski and others has demonstrated a strong relationship between affordability of food and beverages and their energy density measured in terms of fat and sugar (Drewnowski, 2014; Drewnowski and Specter, 2004). A systematic review of 27 studies across 10 countries showed that a healthful diet costs around US$550 per year more than an unhealthy one (Rao et al., 2013). In England, another study suggested that the healthiest dietary pattern costs double the price of the least healthy, costing £6.63/day and £3.29/day, respectively (Morris et al., 2014). That is a difference of £1219 per annum.
The inverse relationship between income and prevalence of overweight and obesity follows from two related facts: (a) cheaper foods and drinks are energy-dense and (b) a healthful diet is unaffordable for the majority of people. In 2008, an estimated 1.46 billion adults worldwide had a body mass index (BMI) of 25kg/m2 or greater, and of these, 205million men and 297million women were obese. Taking into account, the rate of increase in obesity, this half-billion figure is projected to increase at least 30 per cent by 2050. The World Health Organization (WHO) (2014) estimates that around 3.4million adults die each year as a result of overweight or obesity. The WHO (2013) published a plan to halt the rise in diabetes and obesity as a part of a vision: ‘A world free of the avoidable burden of noncommunicable diseases’. WHO interventions revolve around ‘mobilizing sustained resources Marks 471 … in coordination with the relevant organizations and ministries’ which consists of high-level meetings between governmental representatives and publishing position statements.
Evidence and logic suggest that economic prosperity is the enabler for obesity and, furthermore, leading authorities have concluded that Obesity is the result of people responding normally to the obesogenic environments they find themselves in. Support for individuals to counteract obesogenic environments will continue to be important, but the priority should be for policies to reverse the obesogenic nature of these environments. (Swinburn et al., 2011) Policy reversals to reduce obesogenicity by regulation face robust resistance from the food and drinks industry. Yet without regulation to change the price imbalance between unhealthful and healthful foods, the obesity epidemic is unlikely to go away. In the meantime, hundreds of millions of individuals continue inexorably along the path of overweight and obesity, with the associated unpleasant illnesses and an early death. It follows that health care systems must be competent to offer effective interventions to prevent, treat and ameliorate the impact of overweight or obesity. Authorities decree that a ‘balanced diet’ with regular physical activity is of crucial importance to a healthy body. Yet, in spite of thousands of studies, hundreds of campaigns and scores of dedicated institutes and journals based on this creed, there are currently no validated public health interventions able to achieve sustained long-term weight loss. Today, the muchtouted idea of the ‘balanced diet’ seems little more than worn out myth. Some basic questions require answers: What is causing the obesity epidemic? What can be done about it? and What is the role of health psychologists (if any)? (Marks et al., 2015; Marks, in press). The obesity epidemic is comparable in importance to the smoking epidemic. Arguably, it will prove to be even more significant in human history than smoking. It took 50 years of consolidated pressure to reduce the prevalence of smoking related diseases. Progress has been frustratingly slow. Still, in 2015, only one industrialized country in the world has plain or standard packaging of cigarettes (Australia) with a second one planning to follow next year (England). With no significant interventions on the horizon for obesity prevention, for example, unhealthful food taxation, the obesity epidemic can continue unabated to run its course, until food and water shortages have their ultimate impact on human society.
Enough Knowledge Now to Tackle Obesity
There is enough knowledge now to tackle the obesity epidemic. Unfortunately our political leaders lack the spine to do what is necessary. Our market-led governance is in the pocket of the paymasters who influence the election of our presidents and prime ministers. If the food chain could be rationally developed, the food and water crises could be curbed within two decades from now. This Special Issue contains a collection of in-depth psychological studies on food, diets and dieting. These studies are relevant to the issue of why certain foods are eaten or avoided by individual consumers and how the choices of consumers are influenced by family, social and economic conditions. Diets and dietary changes involve complex systems of variables which operate on a mass scale. Improved understanding of psychological functioning around food, diets and dieting holds one key to improving nutritional health. A better understanding of behaviour alone is not enough; changes to the food environment are also necessary. Our governmental leaders need to wake up, loosen their ties to their industrial paymasters and take effective action.
Drewnowski A (2014) Healthy diets for a healthy planet. The American Journal of Clinical Nutrition 99(6): 1284–1285.
Drewnowski A and Specter SE (2004) Poverty and obesity: The role of energy density and energy costs. The American Journal of Clinical Nutrition 79(1): 6–16.
Edmonds EW and Templeton KJ (2013) Childhood obesity and musculoskeletal problems: Editorial Clinical Orthopaedics and Related Research 471(4): 1191–1192.
Fitzgerald DA (2014) Mini-symposium: Childhood obesity and its impact on respiratory wellbeing: Editorial title: Childhood obesity is the global warming of healthcare. Paediatric Respiratory Reviews 15(3): 209–284.
Food and Agriculture Organization of the United Nations (FAO) (2014) The State of Food Insecurity in the World: Strengthening the Enabling Environment for Food Security and Nutrition. Rome: FAO. Available at: http:// http://www.fao.org/3/a-i4030e.pdf
Food and Agriculture Organization of the United Nations (FAO) (2015) Livestock and the environment. Available at: http://www.fao.org/ livestock-environment/en/
Gold MS and Graham NA (2011) Editorial: Hot topic: Food Addiction & Obesity Treatment Development (Executive Guest Editors: Mark S Gold and Noni A Graham). Current Pharmaceutical Design 17(12): 1126–1127.
McKinsey Global Institute (2014) Overcoming obesity: An initial economic analysis. Discussion paper. London. Available at: http://www. munideporte.com/imagenes/documentacion/ ficheros/025183D9.pdf
Marks DF (2015) Homeostatic theory of obesity. Health Psychology Open. Marks DF, Murray M, Evans B, et al. (2015) Health Psychology: Theory, Research and Application (4th edn). London: SAGE.
Moodie R, Stuckler D, Monteiro C, et al. (2013) Profits and pandemics: Prevention of harmful effects of tobacco, alcohol, and ultraprocessed food and drink industries. The Lancet 381(9867): 670–679.
Morris MA, Hulme C, Clarke GP, et al. (2014) What is the cost of a healthy diet? Using diet data from the UK Women’s Cohort Study. Journal of Epidemiology and Community Health 68(11): 1043–1049.
Ndisang JF, Vannacci A and Rastogi S (2014) Oxidative stress and inflammation in obesity, diabetes, hypertension, and related cardiometabolic complications. Oxidative Medicine and Cellular Longevity 2014: 506948.
Pagadala MR and McCullough AJ (2012) Editorial: Non-alcoholic fatty liver disease and obesity: Not all about BMI. The American Journal of Gastroenterology 107: 1859–1861.
Pimentel D, Cerasale D, Stanley RC, et al. (2012) Annual vs. perennial grain production. Agriculture, Ecosystems & Environment 161: 1–9.
Potenza MN (2014) Obesity, food, and addiction: Emerging neuroscience and clinical and public health implications. Neuropsychopharmacology 39(1): 249–250.
Rao M, Afshin A, Singh G, et al. (2013) Do healthier foods and diet patterns cost more than less healthy options? A systematic review and metaanalysis. BMJ Open 3: e004277.
Sniehotta FF, Simpson SA and Greaves CJ (2014) Weight loss maintenance: An agenda for health psychology. British Journal of Health Psychology 19: 459–464.
Stuckler D and Basu S (2013) Getting serious about obesity. BMJ: British Medical Journal 346: f1300.
Swinburn BA, Sacks G, Hall KD, et al. (2011) The global obesity pandemic: Shaped by global drivers and local environments. The Lancet 378(9793): 804–814.
The PLoS Medicine Editors (2012) PLoS Medicine series on Big Food: The food industry is ripe for scrutiny. PLoS Medicine 9(6): e1001246.
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Weis T (2007) The Global Food Economy. London: Zed Books. World Health Organisation (WHO) (2014) Obesity and overweight. Fact Sheet No 311. Available at: http://www.who.int/mediacentre/factsheets/ fs311/en/http://www.who.int/mediacentre/ factsheets/fs311/en/
World Health Organization (WHO) (2013) Global Action Plan for the Prevention and Control of Noncommunicable Diseases 2013–2020. Geneva: WHO.
Yanovski SZ (2011) Obesity treatment in primary care – Are we there yet. New England Journal of Medicine 365(21): 2030–2031.
First published in the Journal of Health Psychology 2015Follow me at: