Addressing Dietary-Related Health Disparities in Underserved Communities: Outcomes From a 24-Month Pilot, Subsidized Food Prescription Program in the Mississippi Delta

Top Things to Know

HFVPs increase consumption of fruits, vegetables, and other nutrient-rich foods, which are foundational for preventing chronic diseases and supporting maternal and child health.

Adjusting benefit size for inflation and household needs, offering electronic benefits, and including culturally relevant foods ensure that participants can consistently access and use healthy options.

Combining vouchers with experiential nutrition education (e.g., cooking demos, meal planning) strengthens dietary improvements.

Summary of Conclusion/Findings

This narrative review synthesizes global evidence on Healthy Food Voucher Programs (HFVPs), which provide monetary benefits to low-income populations for purchasing nutrient-dense foods. The review analyzed 54 studies from 13 countries and found that HFVPs generally improve healthy food purchases, consumption, food security, and nutrition knowledge, though effects on diet quality and physical health are mixed. Key structural factors influencing success include remote enrollment options, electronic benefit delivery, adequate benefit size adjusted for inflation and household needs, diverse eligible foods, and integration of nutrition education. Programs that allowed redemption at multiple retail venues and incorporated culturally appropriate foods were more effective and acceptable. Barriers such as insufficient benefit amounts, inflation, short program duration, and logistical challenges (e.g., transportation, technology access) often limited impact. Overall, HFVPs show promise for reducing nutritional disparities, but careful design and implementation are critical for sustained improvements.