Furthermore, the price increases did not significantly limit the total number of products or calories bought. Within Modulators specific food categories, including soda, dairy drinks, or desserts, no significant effects of the price increases on unhealthier food purchases were found either (Table A.2). The only statistically significant effect was observed within the category ‘meat products’ where participants in the 10% price increase group purchased a higher percentage of healthier products compared to the 5% price increase group (Table A.2). This study examined the effects of varying

combinations of price increases on unhealthy products and price discounts on healthy products on food purchases. Results indicate that higher discount levels were associated with higher purchases of fruit and vegetables and a higher number of selleck compound healthy foods overall. However, the discounts also lead to a higher total number of items purchased, meaning that the proportion of healthy products was not higher. Furthermore, higher price discounts were associated with a higher number of calories purchased. The effects of the discounts were found on the product range in general and not within specific food categories

including meat products, bread or soda. There were no significant effects of price increases. Also, the rise in total food items purchased due to the discounts was Apoptosis Compound Library manufacturer not significantly balanced by the price increases. The results apply specifically to the Dutch situation and the generalizability to other settings is unknown. To our knowledge, this is the first study examining both separate and simultaneous effects of multiple price discounts and price increases

in a retail environment. Different authors have emphasized the importance of such studies (Andreyeva et al., 2010 and Ni Mhurchu, 2010). Results revealed that the effects of price changes are multifaceted. Firstly, it was found that discounts are effective in stimulating healthy food purchases in general and also specifically in stimulating fruit and vegetable purchases. At the 50% discount level an average increase of 821 g in vegetable and 420 g 3-mercaptopyruvate sulfurtransferase in fruit purchases was found as compared to the no discount level. This indicates a difference of 40 g and 21 g per person per day respectively. As the Dutch Food Consumption Survey showed that people consumed on average 121 g of vegetables and 77 g of fruit per day (van Rossum et al., 2011), this would implicate a major shift in fruit and vegetable purchases which seem very relevant for public health. Secondly, however, it was found that the discounts also led to higher food purchases in total and to higher calorie purchases. Therefore, the proportion of healthy foods was not higher due to the discounts. These results are in line with a laboratory experiment by Epstein et al.