Nutritional interventions in prison settings: a scoping review.

This scoping review examines the diet quality of incarcerated individuals and the effects of nutritional interventions within prison systems. Analysis of 19 studies, primarily from the United States, found that prison menus generally meet basic nutritional adequacy but often exceed recommended levels of total energy, saturated fats, sodium, cholesterol, and sugar, while lacking sufficient fiber, certain vitamins (A, D, E), magnesium, potassium, and omega-3 fatty acids. Nutritional interventions, mostly delivered through education such as workshops and seminars, showed high inmate participation but limited improvements in dietary choices, suggesting that more tailored, multi-faceted approaches may be needed. The review highlights the challenges posed by prison food service constraints and inmates' isolation from community resources, emphasizing the importance of developing prison-specific strategies to reduce inmates' risk of cardiometabolic diseases.