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Most US consumers favour food is medicine programmes

Researchers have carried out the first national perception survey into Americans’ perceptions of food is medicine programmes and their impact on overall healthcare.

On 12 March 2025, researchers at Tufts University in the US published the results of the first national perception survey into food is medicine programmes. The study’s authors found that most Americans surveyed, especially those impacted by food and nutrition insecurity, would be interested in food-based nutrition actions to support their overall health.

Published in the Health Affairs journal, the study explored the US public’s perceptions of care, practices, and policies relating to these programmes. The survey into food and health saw researchers survey 3,009 individuals across the US between February and April 2023. They used a sampling strategy designed to reflect the 2020 Census demographics.

Overall, the researchers found that across geography, race, ethnicity, and income, respondents agree that food has a direct and essential effect on our health. They also agree that providing healthy food should be considered when treating diet-sensitive chronic diseases. Demonstrating the belief that nutrition can prevent, manage, and treat certain health conditions, the respondents also believe that food is medicine should be covered by health insurance.

In addition, more than half of the respondents surveyed agreed they would be interested in participating in a medically tailored meal, grocery, or produce prescription programme.

Positive perceptions of food is medicine interventions

According to the US Rockefeller Foundation, which undertakes medical research, €1 trillion ($1.1 trillion) is spent yearly on healthcare costs relating to what we eat. Interestingly, this figure also equates to what US shoppers spend on food.

Consumers particularly value several specific components of the US food is medicine programme. “Medically tailored meals, medically tailored groceries, produce prescriptions, and nutrition education resonated strongly with consumers,” Dr Ronit Ridberg, research assistant professor at the Food is Medicine Institute at the Friedman School of Nutrition Science and Policy at Tufts University, told Ingredients Network.

After reading descriptions of each intervention, more than half of the respondents (51-55.8%) expressed interest in participating in these food is medicine programmes. The US Office of Disease Prevention and Health Promotion, which governs the programmes, highlights how they are designed to support consumers in preventing, managing, and responding to health and wellbeing needs through food and nutrition.

The support for food is medicine programmes was higher among adults experiencing food and nutrition insecurity, with the range of interest increasing to 63.8-68.1%. In addition, 58.7% of respondents expressed interest in receiving nutrition counselling and culinary education through their health care system.

In its survey, the researchers uncovered a significant disparity in participants' understanding of the association between food and health, highlighting that further actions are needed to progress the relationship and actions relating to food and health. “A large gap became evident between respondents’ awareness and understanding of the role of nutrition and health, and the experiences people had in their health care encounters,” Ridberg said.

Bridging the healthcare information gap?

Fewer than half of the survey respondents agreed that their healthcare providers gave clear advice about food and nutrition. Even fewer – less than a quarter – report that their provider asked whether they had enough to eat. This identified gap widened for those with Medicare or annual household income below €23,000 ($25,000), who the researchers found were even less likely to report conversations about diet or sufficient food with their healthcare providers.

Half of the survey’s respondents shared a diagnosed diet-related condition like type 2 diabetes or hypertension. However, only 17% had seen a registered dietitian or nutritionist in the prior year for their health condition.

More than half of respondents (54.8%) felt their health care providers, or the health care system should try to help people eat better and that it was not just a “personal issue”. Furthermore, over three-quarters (77%) agreed that more extensive nutrition training on food, nutrition, and health should be provided in medical schools.