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Effect of voluntary Health Star Rating labels on healthier food purchasing in New Zealand: longitudinal evidence using representative household purchase data

Authors

  • Laxman Bablani Centre for Epidemiology and Biostatistics, Melbourne School of Population and Global Health, University of Melbourne, Melbourne, Victoria, Australia PubMed articlesGoogle scholar articles
  • Cliona Ni Mhurchu National Institute for Health Innovation, Faculty of Medical and Health Sciences, The University of Auckland, Auckland, New ZealandThe George Institute for Global Health, University of New South Wales, Sydney, New South Wales, Australia PubMed articlesGoogle scholar articles
  • Bruce Neal The George Institute for Global Health, University of New South Wales, Sydney, New South Wales, AustraliaSchool of Public Health, Imperial College London, London, UK PubMed articlesGoogle scholar articles
  • Christopher L Skeels Department of Economics, University of Melbourne, Melbourne, Victoria, Australia PubMed articlesGoogle scholar articles
  • Kevin E Staub Department of Economics, University of Melbourne, Melbourne, Victoria, Australia PubMed articlesGoogle scholar articles
  • Tony Blakely Centre for Epidemiology and Biostatistics, Melbourne School of Population and Global Health, University of Melbourne, Melbourne, Victoria, Australia PubMed articlesGoogle scholar articles
  1. Correspondence to Professor Tony Blakely, Centre for Epidemiology and Biostatistics, Melbourne School of Population and Global Health, University of Melbourne, Melbourne, VIC 3010, Australia; ablakely{at}unimelb.edu.au
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Citation

Bablani L, Ni Mhurchu C, Neal B, et al
Effect of voluntary Health Star Rating labels on healthier food purchasing in New Zealand: longitudinal evidence using representative household purchase data

Publication history

  • Received March 7, 2022
  • Accepted July 20, 2022
  • First published August 17, 2022.
  • Supplementary Data

    This web only file has been produced by the BMJ Publishing Group from an electronic file supplied by the author(s) and has not been edited for content.

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