In response to Iran regime Ministry of Health’s proposition to reduce sugar and bread subsidies as a measure to control diabetes in the country, the Ilna news agency reported a significant shift in the composition of people’s food baskets.
Sugar and bread have replaced meat and dairy products, with bread consumption alone witnessing a remarkable fivefold increase over the past six years.
This surge in bread consumption is closely linked to the prevalent food poverty experienced by workers and other vulnerable segments of society.
Financial constraints often prevent many workers from accessing sufficient and nutritious meals, leading them to substitute meat and dairy with readily available bread and sugar.
Akbar Ghorbani, the executive secretary of Worker House in West Tehran, highlighted the adverse effects of poor nutrition on workers.
He emphasized that due to inadequate breakfast and lunch options, workers frequently experience extreme hunger until late morning, resulting in a gradual decline in productivity and physical well-being.
Ghorbani further revealed, “Surveys indicate that a substantial number of workers are deprived of a hot meal during the day.”
This food poverty places workers at an increased risk of contracting various diseases, with long-term consequences such as osteoporosis becoming more prevalent as they approach middle and old age.
Mustafa Sharif, a Professor of Economics at Allameh Tabatabai University, expressed concern over the government’s approach to budget constraints. While acknowledging the need to manage subsidies, he cautioned against disproportionately impacting vulnerable groups.
Sharif proposed an alternative solution, suggesting that the regime allocate more cash subsidies to assist workers and other vulnerable communities, mitigating the adverse effects of reduced subsidies on essential food items.
As the regime contemplates its strategy, striking a balance between fiscal responsibility and safeguarding the well-being of vulnerable groups remains a pressing concern.
