Families who use more of their WIC food benefits in the most commonly redeemed categories are more likely to stay enrolled in the program over time, according to new research published in JAMA Network Open.
The study, led by researchers at the University of Washington, examined how households’ use of specific WIC food categories relates to whether families continue participating in the Special Supplemental Nutrition Program for Women, Infants, and Children. The findings suggest that redemption patterns may offer a practical signal for identifying families at risk of leaving the program.
WIC provides nutrition support to low-income pregnant people, infants and young children through designated food benefits, nutrition education and referrals to health and social services. While millions of families qualify for WIC, participation drops as children age, and many eligible households do not use their full benefits.
“Finding ways to identify kids and families that are at risk of dropping out of the program is of high importance,” said Pia Chaparro, an assistant professor of health systems and population health at the University of Washington and the study’s first author. “That’s basically what we’ve identified — a way to flag families who may be at risk of dropping off.”
To explore these patterns, researchers analyzed redemption data from nearly 188,000 infants and children up to age 3 who participated in WIC between 2019 and 2023. The data came from a partnership with Public Health Foundation Enterprises WIC, a large Southern California WIC agency.
WIC benefits are provided across specific food categories, and some foods are used more consistently than others. In this analysis, higher redemption of fruits and vegetables, eggs, whole milk and infant formula was associated with a lower risk that a household would discontinue participation in WIC. As redemption rates increased, the likelihood of dropping out of the program declined in a roughly linear pattern.
The study does not prove that using specific foods causes families to stay enrolled. However, the findings suggest that when families are able to use benefits in ways that align with their eating patterns and preferences, continued participation may be easier to sustain.
The results come shortly after major updates to the WIC food package took effect in 2024. Among other changes, the U.S. Department of Agriculture increased benefits for fresh fruits and vegetables, a shift that has been widely welcomed by participating families.
“The expansion of fruit and vegetable benefits for WIC families has been among the most important policy changes of the last decade,” said Shannon Whaley, director of research and evaluation at PHFE WIC and a co-author of the study. “Families want more fruits and vegetables, and this research demonstrates that their inclusion in the WIC food package is essential for longer-term engagement in the program.”
Chaparro noted that all WIC agencies provide nutrition education, which could be used to support families who appear less able to redeem benefits in popular categories. Understanding which foods are most closely tied to continued participation may help agencies tailor outreach and reduce barriers to using benefits fully.
The findings add to growing evidence that nutrition programs work best when they reflect how people actually eat. Making nutritious foods easier to access and easier to use may not only improve diet quality but also help families remain connected to programs designed to support early childhood nutrition.
This study was funded by the Research Innovation and Development Grants in Economics Partnership.