{'fraction_non_alphanumeric': 0.023346303501945526, 'fraction_numerical': 0.0, 'mean_word_length': 5.512658227848101, 'pattern_counts': {'":': 0, '<': 0, '<?xml version=': 0, '>': 0, 'https://': 0, 'lorem ipsum': 0, 'www.': 0, 'xml': 0}, 'pii_count': 0, 'substrings_counts': 0, 'word_list_counts': {'cursed_substrings.json': 0, 'profanity_word_list.json': 0, 'sexual_word_list.json': 0, 'zh_pornsignals.json': 0}}
Towards comprehensive global monitoring of food environments and policies to reduce diet-related non-communicable diseases

In July we featured the food environment in our journal, and it emerges as our hot topic in the last issue of the year as well. Food environments have been defined and studied in many different ways, but most broadly they include a combination of physical, economic, policy and sociocultural surroundings, opportunities and conditions that influence an individual’s food choices. In general, food environments are considered to be unhealthy rather than healthy, as energy-dense, nutrient-poor processed food products, usually containing high levels of salt, sugar and fat, are increasingly more available, less expensive and more heavily promoted than healthy foods. Thus, current food environments seem to play a major role in shaping unhealthy diets and driving energy overconsumption. This issue of Public Health Nutrition highlights several articles that deal with food environments, broadly defined.