Neighborhood fast food restaurants and fast food consumption: A national study

Andrea S. Richardson, Janne Boone-Heinonen, Barry M. Popkin, Penny Gordon-Larsen

Research output: Contribution to journalArticle

52 Scopus citations

Abstract

Background: Recent studies suggest that neighborhood fast food restaurant availability is related to greater obesity, yet few studies have investigated whether neighborhood fast food restaurant availability promotes fast food consumption. Our aim was to estimate the effect of neighborhood fast food availability on frequency of fast food consumption in a national sample of young adults, a population at high risk for obesity. Methods. We used national data from U.S. young adults enrolled in wave III (2001-02; ages 18-28) of the National Longitudinal Study of Adolescent Health (n = 13,150). Urbanicity-stratified multivariate negative binomial regression models were used to examine cross-sectional associations between neighborhood fast food availability and individual-level self-reported fast food consumption frequency, controlling for individual and neighborhood characteristics. Results: In adjusted analysis, fast food availability was not associated with weekly frequency of fast food consumption in non-urban or low- or high-density urban areas. Conclusions: Policies aiming to reduce neighborhood availability as a means to reduce fast food consumption among young adults may be unsuccessful. Consideration of fast food outlets near school or workplace locations, factors specific to more or less urban settings, and the role of individual lifestyle attitudes and preferences are needed in future research.

Original languageEnglish (US)
Article number543
JournalBMC public health
Volume11
DOIs
StatePublished - Jul 12 2011

Keywords

  • Diet
  • Environment
  • Environment Design
  • Epidemiology
  • Fast Foods
  • Geographic Information Systems
  • MeSH
  • Restaurants
  • United States
  • Young Adult

ASJC Scopus subject areas

  • Public Health, Environmental and Occupational Health

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