• Kathia Larissa Quevedo, Alejandra Jáuregui, Claudia Nieto, Eduardo Ortiz-Panozo, Alejandra Contreras-Manzano, Simón Barquera, Lana Vanderlee, Christine M White, and David Hammond.
• Center for Nutrition and Health Research, National Institute of Public Health, 655 University Avenue, Santa María Ahuacatitlan, 62100 Cuernavaca, Morelos, Mexico. Electronic address: investigador71@insp.mx.
• Prev Med. 2023 Oct 1; 175: 107710107710.

AbstractDeaths attributable to unhealthful eating underscore the need to improve dietary patterns through upstream, policy-led solutions. The approval and successful implementation of food policies is partly determined by their public acceptance. Little is known about public support for food policies in Mexico. We aimed to investigate the level of public support for 30 food policies, grouped into 5 domains, and their associated characteristics among Mexican adults. Data are from the 2017-2021 International Food Policy Study (IFPS), a cross-sectional web-based survey of adults. Differences in public support across years were estimated using linear regression models. The association between demographic characteristics and policy support was analyzed using multivariate logistic regression models. The highest mean support was for the subsidies and benefits domain, followed by the labelling and reformulation domain. The level of support varied across years and policy domains. Support was higher in 2019 compared to 2017 and 2018, and subsequently lower in 2020 and 2021 compared to previous years. Older age was associated with greater support across all domains (OR ranged from 0.002 to 0.004, p < 0.01). Female participants and those selfidentifying as indigenous showed greater support for certain policy domains, whereas higher income adequacy was associated with lower support for other policy domains. In Mexico, support for food policies varies across subpopulations. Our findings may serve as a guide to the development and promotion of food policies in Mexico, as well as to improve their feasibility and success.Copyright © 2023 The Authors. Published by Elsevier Inc. All rights reserved.

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