Food as medicine and insurance
July 23, 2024
Source: US Department of Agriculture, 2024 LINK Food insecure households (17 million) had difficulty meeting food needs, and households with very low food security (7 million) had reduced food and disrupted eating patterns.
Food insecurity decreased in the US during the pandemic due to increased government assistance, but pandemic programs have been discontinued, and food insecurity occurs in the employed population. Fifty five percent of households with food insecurity have one or more adults working full time.
Good nutrition is key to staying healthy, and many with chronic diseases should ideally be on a special diet. There is increased interest in “food as medicine,” including physicians in poor neighborhoods writing prescriptions for groceries, and Medicaid programs paying for meals for those with certain illnesses. Some hospitals offer food banks for their communities.
Employees who are food insecure are more likely to suffer preventable illnesses, and one insurer found they had higher medical expenses. Those who are not sure they can afford food are more likely to have anxiety or depression, and may be less productive at work.
But programs to directly provide food through the medical budget are likely to be very expensive. And some food as medicine programs might not promote health. StatNews reported that a medical vendor which offers “medically tailored” meals was in fact distributing salt-laden highly processed food with high levels of saturated fat. It’s hard to imagine that a cheeseburger with 50 ingredients will enhance the health of those with diabetes, kidney disease or heart disease.
Implications for employers:
Employers can enhance food security through paying a living wage and offering healthy food on-site to employees.
Employers can destigmatize enrollment in supplemental food assistance programs for employees who are eligible.
Some employers allow workers to take home healthy meals after work for low or no cost.
Employers have worked with local CSA programs to give employees access to healthy and fresh fruits and vegetables.
Employees have access to a nutritionist or dietitian through their health insurance plan, usually without out-of-pocket costs.
Employers should be cautious about “medicalizing” nutrition. The US medical system is likely to be an especially expensive way to provide healthy meals for employees.
Thanks for reading. You can find previous posts in the Employer Coverage archive
Please subscribe, “like” and suggest this newsletter to friends and colleagues. Thanks!
Tomorrow: Will AI personally tailored recommendations make us healthier?