The Dynamics of Individuals' Fat Consumption

Consumers are increasingly aware of the link between their lifestyle choices and the risk of noncommunicable diseases. A dynamic approach incorporating this linkage in food demand is developed, where consumers maximize utility over time by choosing fat intake to control their cumulative fat level. The resulting dynamic indirect utility function and household data on meat, fish, and dairy consumption are used to estimate a censored demand system. Results show that consumers consciously adjust, but not instantaneously, their cumulative fat level. Highly educated households have a faster rate of adjustment of cumulative fat. When cumulative fat level increases, consumers shift to dairy or white meat from red meat products. Copyright 2006, Oxford University Press.

The Economics of Health and Vitamin Consumption

We estimate the impact of vitamin supplement intake, lifestyle, health indicators, food culture, and demographics on diet quality outcomes as measured by the Healthy Eating Index–2005 (HEI). Our data consists of U.S. adults who participated in the 2003–2004 National Health and Nutrition Examination Survey. Alternative instrumental variable estimators explicitly address issues of endogeneity and complex sample design. Our empirical analysis demonstrates that diet quality is strongly interrelated with food culture. We suggest that vitamin consumption serves as another marker for healthy eating. This finding emphasizes the need to employ economic modeling when developing public policy to reduce obesity