Associations between takeaways, takeaway food consumption and adiposity: longitudinal analysis of the Fenland cohort

Objectives This study builds on prior findings that link increased availability of takeaways in home, workplace, and commuting environments to greater takeaway consumption and adiposity. Using longitudinal data, we examine associations between takeaway availability at baseline and changes in consumption and adiposity between baseline and follow-up. Methods We analysed data from the Fenland Study with baseline data from 2005-2015 and follow-up from 2015-2020. Takeaway availability within 1-mile of participants' home and workplace addresses, based on 2011 local authority data, was assessed. Outcomes included takeaway food consumption (from a food frequency questionnaire) and body fat percentage (measured via dual-energy X-ray absorptiometry) at follow-up. Results Among 7,581 participants (mean age 49.3, SD 7.4) with a mean follow-up of 6.7 years, no positive association was found between takeaway availability at baseline and changes in consumption or body fat percentage. However, among the 12 associations tested, the highest combined home-workplace availability of takeaways, compared to none, was associated with a 0.68 decrease change in body fat percentage (95%CI 0.24; 1.12). Conclusions While takeaway availability was linked to greater consumption and adiposity at baseline, it did not predict changes over time, underscoring the complexity of dietary behaviours and their relationship with the neighbourhood food environment.