A Pew Research Center survey shows rising food costs are making healthy eating harder for Americans. Nearly seven in ten adults say price is a major obstacle, a finding that echoes in Thailand as households navigate similar pressures and changing food choices.
The poll, conducted in late February to early March 2025 with more than 5,100 American adults, found that 90% noticed higher prices for healthy foods in recent years. Even more striking, 69% say these costs hinder their ability to maintain a nutritious diet. The burden is heaviest for those on lower or fixed incomes, where 47% report difficulty versus 15% among higher-income families. This gap underscores how socioeconomic status shapes dietary health.
While the study is rooted in the United States, its implications resonate globally. Rising chronic diseases and healthcare costs linked to poor eating habits highlight universal challenges—affordability, food literacy, and the pull of ultraprocessed foods.
Dr. David Katz, a preventive medicine expert and founder of the True Health Initiative, emphasizes that price is only part of the issue. He notes that food literacy—the know-how to choose economical yet healthy options—can be more influential. “Beans, lentils, and grains are nutritious and affordable,” he said. “Increasing meals centered on these, and reducing costly animal products, can raise diet quality while lowering costs. Plain water over sugar-sweetened beverages also helps. The real barrier is understanding food labels.” In this view, education matters as much as prices.
Diet-related diseases are a global concern. Experts estimate the economic toll of poor diet at about $1.1 trillion annually in health care costs and lost productivity. The share of adults not meeting basic dietary guidelines remains high, even as many people rate their diets as only somewhat healthy. This paradox invites policymakers and communities to support practical changes.
Taste, cost, healthiness, and convenience rank high among American preferences, which helps ultraprocessed foods—often high in sugar, fat, and additives—compete with fresher options. Ultraprocessed foods now comprise a large portion of the U.S. food supply, contributing to higher risks of obesity, diabetes, heart disease, cancer, and shorter life expectancy. At the same time, people who cook at home tend to rate their diets healthier than those who eat out frequently, reinforcing the value of simple, home-prepared meals.
Thailand offers a parallel lens. Data from the national statistics office indicate that healthier, less-processed foods are rising in price faster than overall inflation, narrowing options for low-income households. In Bangkok and major cities, convenient foods and Western-style dining are increasingly common, contributing to rising non-communicable diseases. Thai health authorities stress food literacy and practical nutrition education to help families choose affordable, nutritious options such as eggs, tofu, legumes, and locally grown vegetables.
Culturally, both nations face the challenge of keeping traditional eating patterns alive. In Thailand, the legacy of communal home cooking with fresh produce and rice contrasts with the growing popularity of ready-to-eat meals. Market research shows a growing share of the Thai food sector choosing convenience foods. Initiatives by health agencies aim to revive traditional diets through school and community kitchens that teach practical cooking skills and local food systems.
International nutrition experts advocate plant-forward patterns, such as the Mediterranean diet, for disease prevention and longevity. A prominent researcher from a major university notes that embracing healthier eating is never too late. The core principles—plant-based foods, reduced red and processed meats, added sugars, and sodium—can be adapted to any dietary preference and cultural context.
Looking ahead, food inflation and dietary inequality are likely to persist as global supply chains remain unsettled and climate change affects farming. Public health experts call for policy measures like subsidies for fruits and vegetables, clearer labeling, and nutrition education in schools. In Thailand, strengthening school lunch programs and urban farming could help buffer families against shocks and improve resilience.
Practical takeaways for Thai readers are clear: healthy eating on a budget is possible by revisiting affordable, traditional Thai dishes that rely on local produce and modest portions of protein. Raising awareness about nutritious choices, reducing dependence on highly processed options, and prioritizing home cooking—whether solo or with family—can yield meaningful health benefits.
As prices rise worldwide, the emphasis extends beyond economics to education and culture. Thai communities can draw on culinary traditions to craft balanced, affordable meals while supporting systemic improvements that make healthy choices easier for everyone.
In brief: rising costs challenge diets, but informed choices and community-driven approaches can help families stay healthy without overspending.