A recent study from The Ohio State University has revealed that some U.S. adults taking anti-obesity medications are throwing away more food than they did prior to starting treatment. The research, which surveyed individuals currently using GLP-1 medications such as Ozempic, found that 25% of respondents reported increased food waste, while 61% disagreed with this statement. Notably, those experiencing nausea as a side effect were more likely to report higher levels of food waste.
The study, viewed as an initial exploration into the consumer behavior impacts of these increasingly popular medications, aims to understand their broader implications on food production and waste both nationally and globally. “This pilot study is a first step in examining how these medications influence food preferences and waste,” said Brian Roe, the study’s senior author and professor in the Department of Agricultural, Environmental, and Development Economics at Ohio State.
Roe suggested that as patients adapt to these medications, their food waste may decrease. He noted, “Advising patients about the potential for increased food waste as their diets change could help mitigate this issue and reduce their overall spending.”
The findings were published in the journal Nutrients. According to estimates from the National Academies, approximately one-third of food produced in the United States is wasted, with consumers discarding an average of one pound of food per person per day.
As of spring 2024, around 6% of U.S. adults reported using GLP-1 agonists, which are designed to treat type 2 diabetes and obesity by regulating hormones that manage blood sugar and appetite. In the study, nearly 70% of respondents reported using semaglutide (Ozempic, Rybelsus, Wegovy), while about 25% were on terzepatide (Mounjaro).
The researchers conducted an online survey of 505 U.S. adults currently taking anti-obesity medications, gathering data on sociodemographic factors, personal characteristics, and changes in eating habits and food waste since starting treatment. Participants were asked to respond to the statement: “Since beginning this medication, I have found I waste more of the food that I purchase.”
The survey included a diverse range of ages, household incomes, and education levels, with most participants having health insurance. On average, individuals who had been on the medications for at least a year reported a weight loss of about 20%. Participants who had used the drugs for over a year were less likely to report increased food waste compared to those who had been on the medication for 90 days or less.
While nausea was identified as a primary factor contributing to increased food waste, the study also suggested that shifts in food preferences might lead users to discard items that no longer appeal to them. Respondents indicated they were incorporating more produce, protein, fish, and healthy fats into their diets while reducing their intake of alcohol, carbohydrates, fried foods, sweets, and dairy products.
“Meat consumption remained neutral, with no significant increase or decrease reported,” Roe noted.
The study found that an increase in vegetable consumption—typically the most wasted food category in the U.S.—was associated with a lower likelihood of food waste, indicating a positive shift towards more vegetable-rich meals.
Looking ahead, Roe plans to explore the financial implications of anti-obesity medications, including pharmacy and food costs. He emphasized the potential economic and environmental impacts of the rising use of GLP-1 agonists. “While individuals may spend less on food, it remains to be seen if this can offset the costs of the medications,” he said.
Previous research has shown that reducing food consumption at the population level can lead to lower energy costs, conserve land and water resources, and decrease greenhouse gas emissions by minimizing food waste in landfills. However, given the novelty of these anti-obesity medications, more data is needed to fully understand their societal effects.
“Novel anti-obesity medications could significantly impact global public health, and changes in food intake may influence environmental sustainability,” Roe concluded. “This raises important questions about the future of our food systems and healthcare.”
The study’s first author, Jamil Mansouri, is a student in agricultural economics at Purdue University, who conducted this research as a summer intern at Ohio State through the Big Ten Academic Alliance Summer Research Opportunities Program. The research received support from the USDA National Institute of Food and Agriculture and Ohio State’s Van Buren Fund, which supports Roe’s professorship in the College of Food, Agricultural, and Environmental Sciences.
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