2022 IFIC Food & Health Survey

The 2022 Food and Health Survey marks the 17th time the International Food Information Council (IFIC) has surveyed Americans to understand their perceptions, beliefs, and behaviors surrounding food and food-purchasing decisions. This year’s survey continues an examination of issues related to personal health, nutrition, eating patterns, food production, and food safety. In addition, for the first time, the 2022 Food and Health Survey reports on the viewpoints and food-purchasing behaviors of Gen Z, providing a full picture of how our youngest adults are shaping national conversations about food and health. Download the 2022 Survey Profiles:   Suggested citation for the 2022 Food and Health Survey: International Food Information Council. 2022 Food & Health Survey. 18 May 2022.     

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Sweet Insights: International Food Information Council Releases New Research Examining Evolving Consumer Sentiment On Low- & No-Calorie Sweeteners

(Washington, D.C.) — As global health authorities have offered conflicting guidance on low- and no-calorie sweeteners (LNCS) in recent years, a new survey from the International Food Information Council (IFIC) reveals evolving American attitudes. The IFIC Spotlight Survey: American Perceptions of Sweeteners in Foods and Beverages, conducted in April 2024, highlights current preferences, awareness, and sentiments toward caloric and non-caloric sweeteners, sugar alcohols, and rare sugars such as allulose.  “This IFIC Spotlight Survey is unique as it serves to follow up on surveys we previously conducted in 2023 and 2021,” explains IFIC President & CEO Wendy Reinhardt Kapsak, MS, RDN. “Since we last surveyed Americans on sweeteners in April 2023, there have been significant updates to low- and no-calorie sweetener dietary guidance outside the U.S., potentially impacting American consumer attitudes and preferences.”  In May and July 2023, scientific evaluations of low- and no-calorie sweeteners (LNCS) from three bodies within the World Health Organization (WHO) were released by the Nutrition Guidance Expert Advisory Group, the International Agency for Research on Cancer, and the WHO/FAO Joint Expert Committee on Food Additives.   “These reports received global media attention for their conflicting results and ensuing mixed messages,” Reinhardt Kapsak said. “Not only did we want to deepen our insights with this recent survey, but we wanted to see if these European evaluations moved the needle on American perceptions and behaviors, and if so, how.”   American Sweetener Shake-Up Or Consumer Sentiments Settled?   According to the IFIC survey, one-third of Americans (33%) reported changing their LNCS consumption habit between April 2023 and April 2024. While 10% said they increased LNCS consumption and 6% said they started consuming LNCS, 11% said they decreased LNCS consumption and 6% said they stopped consuming LNCS altogether. Another 34% reported making no changes to their LNCS consumption, and 30% reported not […]

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Spin the “Sphere of Food Safety” [INFOGRAPHIC]

Food safety starts on farms, barns, groves, ranches and science labs—basically, it begins where food productivity is established and monitored. The farmers, ranchers, agronomists, botanists, veterinarians, various other scientists and other food production specialists all work together to support the reliability of our food supply. These combined efforts are accompanied by our federal regulatory framework to consistently uphold safety and quality. Thank you, Environmental Protection Agency (EPA), Food and Drug Administration (FDA) and United States Department of Agriculture (USDA)! Safety practices continue even once fruits, vegetables, grains, dairy resources and livestock begin their journey to be processed into food products that end up on your grocery shelves or in a restaurant kitchen. These establishments follow guidelines for operation set by the FDA and local health departments. And, once the food is in your hand/home, you, the consumer, should also adhere to safe food handling practices. Let our “Sphere of Safety” infographic clue you in on food safety facts from “gate to plate.”    Spin the “Sphere of Food Safety” from Food Insight

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A “Basic” Examination of the Alkaline Diet

The web is once again abuzz with suspicious claims about the alkaline diet. A staple of some alternative medicine circles for years now, this eating plan isn’t new to the pantheon of internet health-woo.  Practitioners of this food fad claim that it can help prevent many ailments, including cancer, by regulating your internal pH. Sound suspicious yet? You don’t need a PhD in chemistry for this diet to raise some major red flags. A quick examination of the science, and a few simple facts about the human body, show that this diet is… pretty basic. What is an alkaline diet? Some compounds produced through digestion are acidic while other compounds are basic (alkaline). As a quick chemistry primer: Acids and bases are measured on the pH scale. On the pH scale, 0-7 represents an acidic compound, while 7-14 represents a basic compound. Alkaline diet proponents claim that alkaline compounds (7-14 on the pH scale) are good for the body, and that a build-up of acidic compounds (0-7 on the pH scale) could lead to negative health effects. The main goal of the alkaline diet is to increase the amount of “alkaline foods” you eat and decrease the rest. Which foods are included (and excluded)? Many foods that are staples of a healthy eating pattern are actually included in the alkaline diet. Fruits, vegetables and nuts are all included as “alkaline foods.” Plant-based proteins from beans and soy products are also heavily encouraged on an alkaline diet. Unfortunately, that is where the good recommendations stop. The alkaline diet encourages adherents to (unnecessarily) restrict dairy, eggs, meats and cheeses. Besides the fact that these foods definitely don’t affect the pH of your blood (more on that later), the 2015 Dietary Guidelines for Americans show that they are important parts of a healthy eating […]

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What Are You Looking For from Food?

Think for a minute: What exactly are you hoping to get from the food you choose? Is food simply a foil to hunger, or are you more deliberate about the enjoyment, taste or nutrition of your meals? It can be a tricky question to answer—and your answer might change depending on the time of day, how hungry you are, your health goals and of course, your budget. But no matter what your circumstance, on some basic level we all tend to want the same thing: a delicious, (at least somewhat) nutritious meal or snack for a reasonable price. And if it’s convenient, then that’s even better. At least, that’s what our years of consumer research have shown. Taste and price are, and likely always will be, the top drivers of our food decisions. But for today, let’s put those two aside and focus on another major priority: health. When you think of how food relates to health, the first thing that may come to mind is body weight. It makes sense—food has calories, and the number of calories we eat impacts our body weight. Currently, about 70 percent of U.S. adults are reportedly overweight or obese, and 40 percent of people in our 2018 survey said they are interested in weight loss or weight maintenance benefits from the foods they eat. This is second only to cardiovascular health when it comes to benefits that people are seeking from their food choices. Our research also shows that, despite seeking health benefits from foods, many people tend to have difficulty making direct connections between specific foods and a health benefit. When it comes to foods and nutrients that might help with body weight and cardiovascular health, we see some similarities. For example, vegetables and protein lead the way for perceived benefits in […]

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Inspiring Trust & Action: Registered Dietitian Nutritionists As Food & Health Ambassadors

The evidence is undeniable: Americans continue to fall short of Dietary Guidelines recommendations. Yet the reasons this gap endures—and how to turn motivation into better diet quality—are far less clear. Insights from the 2025 IFIC Food & Health Survey and IFIC Spotlight Survey: Americans’ Trust in Food & Nutrition Science highlight a path forward: build trust, reduce confusion, and make healthy eating feel more doable. The Power Of Trust “Trust takes years to build, seconds to break, and forever to repair.” Trust may be one of the most important yet missing ingredients in improving diet quality. Fewer than four in 10 Americans strongly trust the science of food, nutrition, and diet. Among those with lower trust, more than half say they would be more willing to change their diets if they had more trust in science. Consumers most often turn to medical doctors, nurses, as well as food and nutrition scientists for nutrition information—with friends and family close behind. Although a smaller percentage say they get most of their information from registered dietitian nutritionists (RDNs), approximately two-thirds of Americans feel that RDNs are the most qualified experts to provide recommendations on making healthy food choices. That trust comes with opportunity. The Cost Of Confusion Nutrition strikes a chord as most Americans say they are interested in the topic. Just over half (52%) report participating in a private social media group focused on food, nutrition, and diet. And, about four in 10 consumers who notice food, nutrition, and diet headlines in the media say they search for additional information online. However, an abundance of mixed messages can work against them. Eight in 10 Americans say that it is hard to know what to believe because it seems like recommendations about what to eat and drink are always changing. This sentiment has […]

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IFIC Spotlight Survey: COVID-19’s Impact On Food Purchasing, Eating Behaviors & Perceptions Of Food Safety

It’s been just over one month since the World Health Organization declared COVID-19, also known as the novel coronavirus, a global pandemic. And we continue to feel its impact in nearly every aspect of our lives. For many of us, our normal shopping routines – and certainly eating out – have been entirely upended. To capture what we know to be widespread changes in how we buy food, how we feel about food safety and ultimately what we eat, the International Food Information Council conducted a consumer research survey. The International Food Information Council (IFIC) commissioned an online research survey with consumers based in the US to measure knowledge, attitudes, and beliefs about food and health in a pandemic. One thousand adults aged 18+ years completed the survey from April 6-7, 2020, and responses were weighted to ensure proportional results.  Key findings include:

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Parents Uncertain About Times of Children’s Dietary Transitions; Gap Exists Between Expectations and Reality

Download the PDF FOR IMMEDIATE RELEASE: September 20, 2018 (Washington, D.C.)—Parents of children under 24 months old are quite confident that they are feeding them an age-appropriate and nutritious diet—admitting, in fact, that their children’s diets are more nutritious than their own. But a new survey by the International Food Information Council (IFIC) Foundation also reveals parents’ underlying concerns around issues like what foods to introduce into their kids’ diets and when. The survey of 1,001 parents with children from birth to 24 months (“B to 24”) found that 53 percent are very confident that they are feeding their child an age-appropriate, nutritious diet, while another 44 percent are at least somewhat confident. Despite that confidence, however, some parents expressed concerns and confusion about what they feed B-to-24 children. For instance, as parents introduce children to solid foods, 55 percent of them say that choking hazards are a major concern, with 38 percent concerned about the potential for allergic reactions. In addition, 21 percent said a major concern was what foods to introduce, and 24 percent said when to introduce them. For those with children less than six months old, the number was even higher (33 percent). Parents also are less than fully satisfied with the amount of information and guidance available about healthy eating and nutrition for children under 24 months. Only 42 percent are very satisfied. Pediatricians overwhelmingly are the primary source of information, cited by 77 percent of parents as a top source, followed by advice from their mother or mother-in-law (32 percent) and other family members (30 percent).  Also striking is the number of children whose child care provider has at least some impact on a child’s diet (79 percent). “What we feed our children as infants and babies can make a big difference in their […]

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