Do marginalized neighbourhoods have less healthy retail food environments? An analysis using Bayesian spatial latent factor and hurdle models. Issue 1 (December 2016)

• Record Type: Journal Article
• Authors: Luan, Hui; Minaker, Leia; Law, Jane
• Is Part Of: International journal of health geographics. Volume 15:Issue 1(2016)
• Page Start: 1
• Page End: 16
• Publication Date: 2016-12
• Subjects: Neighbourhood marginalization -- Retail food environment -- Bayesian analysis -- Spatial hurdle model -- Spatial latent factor model; Geographic information systems -- Health aspects -- Periodicals; Geography -- Health aspects -- Periodicals; 614.40285
• DOI: 10.1186/s12942-016-0060-x
• Languages: English
• ISSNs: 1476-072X

Abstract

Abstract Background Findings of whether marginalized neighbourhoods have less healthy retail food environments (RFE) are mixed across countries, in part because inconsistent approaches have been used to characterize RFE 'healthfulness' and marginalization, and researchers have used non-spatial statistical methods to respond to this ultimately spatial issue. Methods This study uses in-store features to categorize healthy and less healthy food outlets. Bayesian spatial hierarchical models are applied to explore the association between marginalization dimensions and RFE healthfulness (i.e., relative healthy food access that modelled via a probability distribution) at various geographical scales. Marginalization dimensions are derived from a spatial latent factor model. Zero-inflation occurring at the walkable-distance scale is accounted for with a spatial hurdle model. Results Neighbourhoods with higher residential instability, material deprivation, and population density are more likely to have access to healthy food outlets within a walkable distance from a binary 'have' or 'not have' access perspective. At the walkable distance scale however, materially deprived neighbourhoods are found to have less healthy RFE (lower relative healthy food access). Conclusion Food intervention programs should be developed for striking the balance between healthy and less healthy food access in the study region as well as improving opportunities for residents to buy and consume foods consistent with dietary recommendations.