Table 2.

The 35 drivers shared between only two of the five food-related population health issues

	Infectious foodborne illness	Dietary contamination	Food allergy	Food insecurity
Obesity	Population demographics [75, 76]	Diet [77–80]	Gut microbiota [77–79, 81–97]	Food prices and affordability [98, 117, 123–128]
			Genetics [78, 79, 82, 84, 86, 90, 94, 97–104]	Food environments [76, 100, 102, 104, 119, 126–128]
			Epigenetics [81, 86, 89, 97, 105–109]	Social norms [113, 116, 126, 129–133]
			Western-style diet [83, 84, 89–92, 94, 98, 110–116]	Types of foods available within schools and daycares [76, 100, 125–127, 133–135]
			Age [76, 84, 93, 97, 100, 108, 109, 117, 118]	Health status [79, 117, 124, 125, 131, 135–137]
			Caesarean birth [79, 81, 90, 94, 95]	Sex and gender [76, 79, 84, 100, 109, 117, 127, 128]
			Use of antibiotics [79, 84, 90, 94, 95]	Ethnicity [76, 109, 118, 128]
			Early life feeding [76, 79, 81, 86, 93–95, 97, 98, 100, 102, 107, 108, 116, 117, 119–121]	Culture [101, 117, 128–130, 132, 133, 138, 139]
			Maternal-fetal interaction [81, 89, 95, 98, 104–106, 122]	Globalization and increasing global trade [113, 129, 130]
				The economic environment [113, 123, 124, 129, 132, 133]
				Food marketing and advertising [86, 98, 101, 112, 124–128, 130]
				Inter-personal influences and supports [76, 100, 101, 109, 117, 125, 126, 130, 131, 133, 135, 138, 139]
				Food skills and knowledge [76, 86, 93, 101, 116, 117, 123, 125–127, 130, 138]
				Household/family structure and dynamics [76, 98, 100, 101, 116, 117, 119, 121, 125, 126, 129, 130, 133, 135, 137–140]
				Built environment [86, 98, 113, 123, 127, 132, 133, 135, 138, 139]
				Community dynamics and well-being [76, 100, 123, 133, 137]
				Time and resources needed to eat ‘healthy’ [101, 117, 123, 125, 141–144]
Infectious foodborne illness	-	Global warming [75, 145–147]	Changes in exposure to infectious diseases [75, 94, 96]	(none)
		Precipitation [75, 145–148]
		Spatial co-existence of people with fauna [145, 147, 149]
		Agricultural intensification [145, 147]
Dietary contaminants	-	-	(none)	Traditional foods and diet [123, 138, 147]
				The food supply [124, 128, 130, 133, 147]
Food allergy	-	-	-	(none)