Adopting a plant-based diet minimally increased food costs in WHEL study

Joseph A. Hyder, Cynthia A. Thomson, Loki Natarajan, Lisa Madlensky, Minya Pu, Jennifer Emond, Sheila Kealey, Cheryl L. Rock, Shirley W. Flatt, John P. Pierce

Research output: Contribution to journalArticlepeer-review

10 Scopus citations


Objective: To assess the cost of adopting a plant-based diet. Methods: Breast cancer survivors randomized to dietary intervention (n=1109) or comparison (n=1145) group; baseline and 12-month data on diet and grocery costs. Results: At baseline, both groups reported similar food costs and dietary intake. At 12 months, only the intervention group changed their diet (vegetable-fruit: 6.3 to 8.9 serv/d.; fiber: 21.6 to 29.8 g/d; fat: 28.2 to 22.3% of E). The intervention change was associated with a significant increase of $1.22/ person/week (multivariate model, P=0.027). Conclusions: A major change to a plant-based diet was associated with a minimal increase in grocery costs.

Original languageEnglish (US)
Pages (from-to)530-539
Number of pages10
JournalAmerican journal of health behavior
Issue number5
StatePublished - 2009


  • Breast cancer
  • Fruitvegetable consumption
  • Grocery costs

ASJC Scopus subject areas

  • Health(social science)
  • Social Psychology
  • Public Health, Environmental and Occupational Health


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