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Nutrición Hospitalaria

versión On-line ISSN 1699-5198versión impresa ISSN 0212-1611

Resumen

POZO-RUBIO, Raúl del; MOYA-MARTINEZ, Pablo; ESCRIBANO-SOTOS, Francisco  y  AMO SAUS, María Elisa. Costs of health services associated with fruit and vegetable consumption habits. Nutr. Hosp. [online]. 2018, vol.35, n.4, pp.920-927.  Epub 18-Nov-2019. ISSN 1699-5198.  http://dx.doi.org/10.20960/nh.1629.

Introduction:

healthy eating habits, such as the consumption of fruits and vegetables, allow better health and, consequently, reduce the consumption of health resources. It is important to establish a relationship between fruit and vegetable consumption and the use of health services in the Spanish population to consider the need to intervene.

Methods:

the European Health Survey in Spain for 2014 was used, and the possible existence of differences in access and visit frequency to the family physician, specialist physician and emergency services depending on fruits and vegetables consumption habits was assessed through Hurdle models. Subsequently, two groups were generated through the propensity score matching technique in order to compare the differences in the frequenting of services depending on the consumption of fruits and/or vegetables and other adjustment covariates. Finally, the cost generated by such differences was estimated according to consumption groups.

Results:

there are differences in access to the emergency services, both in subjects who never consume fruit and in subjects who never consume vegetables. In the first case, there is an increase of 420 visits per year for every 1,000 persons with attributable costs of €75,000, whereas in the second case, an increase of 780 visits per year for every 1,000 persons, with a cost of €139,000, is observed.

Conclusions:

certain eating habits of the Spanish population, such as never consuming fruits or vegetables, produce important avoidable expenses in the health system. It would be of interest to implement prevention policies to reduce such costs and use resources appropriately.

Palabras clave : Consumption of fruits and vegetables; Healthy eating; Service costs.

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