For Medicaid Recipients, Food Insecurity Goes Hand-in-Hand with Stress, Depression, Overweight/Obesity

Download Full Survey  FOR IMMEDIATE RELEASE: October 9, 2018 While Medicaid recipients express similar desires for their health as non-recipients, they are having a more difficult time achieving those outcomes, reporting far higher food insecurity, more health problems and greater stress about their food decisions than the general population. For the first time in the 13-year history of the International Food Information Council (IFIC) Foundation’s Food and Health Survey, an oversample of Medicaid beneficiaries was conducted in partnership with The Root Cause Coalition to explore the unique health and nutrition issues facing over 66 million Americans covered by the program. According to the survey, Medicaid recipients experience far greater rates of food insecurity across many indicators compared to the general population. About one-third (32 percent) often purchase less-healthy food options than they otherwise would because of lack of money, more than twice the rate (13 percent) of non-recipients. Similarly, nearly one-third often purchase less food overall (28 percent) because of money, nearly three times the rate (10 percent) of non-recipients. A similar number (27 percent) worry that their food will run out before they get money to buy more, compared to just 7 percent of non-recipients. And 43 percent of Medicaid recipients say they often skip at least one meal a day, compared with 28 percent of non-recipients. But even though their means may be lacking, Medicaid recipients have similar aspirations for good health as the general population. Among the top health-related benefits Medicaid beneficiaries seek from food and nutrients, 17 percent cite cardiovascular health (compared to 21 percent of non-recipients), 15 percent cite weight loss or management (compared to 21 percent of non-recipients), and 12 percent desire greater energy (compared to 13 percent of non-recipients). Also on the positive side of the ledger, 59 percent of Medicaid recipients report getting information on foods to eat or avoid from their personal healthcare professional—79 percent of whom said they made changes in their eating habits as a […]

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New Research: Evaluating Online Grocery Shopping Trends

It was only a few years ago that online food shopping seemed be a relatively novel concept. Yet it is certainly gaining ground, with new research from the International Food Information Council (IFIC) Foundation revealing that over one-third of the time, consumers are shopping for groceries online. This research sheds light on the patterns and habits of online shoppers. The attached report presents the results of 1,000 interviews among adults about online grocery shopping, which were conducted from February 14-19, 2018, and were weighted to ensure nationally representative results. Check out a summary of the findings below. Who Grocery Shops Online? Who Cares About Nutrition Info?  Not Everyone Reads Nutrition Info. Big Takeaways Online shopping seems here to stay. From meal kits to shopping for weekly groceries, the options consumers have for online shopping will likely continue to grow. These insights can help us better understand how shoppers make decisions about food online, and how food decisions and tradeoffs might shift as more consumers seek out online alternatives. This blog includes contributions from Alyssa Ardolino, RD and Alex Lewin-Zwerdling, PhD *Data was collected from an online national panel by Lincoln Park Strategies.

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Consumers Show Strong Interest in Knowing About Food Ingredients: “Clean” Is in, “Chemical-Sounding” Is Out

(Washington, D.C.)—Whether they impact flavor, appearance, nutrition, freshness or texture, food ingredients have been used for centuries for a variety of purposes. But the names of those ingredients or how they are described can make a big difference in whether we buy a particular food—or pass it by.  A new survey by the International Food Information Council (IFIC) is revealing just how big a role ingredients play in the food attitudes and purchasing habits of American consumers. The survey, “From ‘Chemical-Sounding’ to ‘Clean’: Consumer Perspectives on Food Ingredients,” shows that our interest is strong, “clean” is popular and health is paramount.  Ingredient Interest  Nearly two-thirds (63%) of adults say the ingredients in a food or beverage have at least a moderate influence on what they buy.  When we are shopping, the product itself is overwhelmingly where we look for information about the ingredients: 62% consult the ingredients list and 52% look at front-of-package information. Other sources of information trail far behind, including the websites or social media accounts of brands/companies (20%), family or friends (16%) and QR codes on packages (8%).  But the calculus changes somewhat when Americans seek more general information about food ingredients, with 20% saying family and friends are their top source, followed by websites or social media accounts of brands/companies (19%), the top articles shown after an online search (18%), their personal health care provider (16%) and websites or social media accounts of U.S. government agencies (15%). Only 4% of Americans cite food/nutrition social media influencers or bloggers as their top source of food ingredient information.   Not only is the influence of ingredients on purchasing decisions high, but consumer attentiveness is also growing, with 62% of respondents saying they are paying more attention to ingredient lists now than they did five years ago.  The survey also found pluralities of consumer support for the benefits of preservatives: 42% agree that adding preservatives to foods is a way to help reduce food waste (21% disagree) and 39% agree that adding an ingredient to a food would be positive if it extended shelf life (23% […]

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Solving Sodium: New Consumer Research Signals Significant Knowledge Gaps, Consumption Concerns & Motivation to Improve Health

(Washington, D.C.) — Salt (i.e., sodium chloride) has consistently been indispensable for preserving, improving texture and enhancing flavor of our food, in addition to sodium’s role as an essential nutrient in human nutrition. But despite these benefits, excess dietary sodium intake is linked to health issues, such as high blood pressure, heart disease and stroke. The International Food Information Council’s (IFIC) latest Spotlight Survey: American Consumer Perceptions of Sodium In The Diet dives into the U.S. consumer mindset, their knowledge of how much they consume contrasted with the recommended amounts, and trusted sources of information about sodium. “Effective communication begins with understanding consumers’ knowledge of sodium recommendations and their perceptions of just how much sodium they believe they consume every day. After conducting our research, we unveiled major knowledge gaps when it comes to individual sodium intake and dietary guidance recommendations,” IFIC President & CEO, Wendy Reinhardt Kapsak, MS, RDN, said. “These insights are critical in educating the public and ultimately, improving public health.” Nine Out Of 10 Americans Consume Too Much Sodium Dietary guidance suggests that American adults should consume no more than 2,300 milligrams (mg) of sodium per day, however the average American adult consumes about 3,400 mg. In fact, according to National Health and Nutrition Examination Survey (NHANES) data, nine out of 10 Americans consume too much sodium. More than 70% of the sodium that Americans consume comes from packaged and prepared foods, while about 11% is added during cooking or eating. According to the latest IFIC consumer research, when Americans consider sources of sodium in their diets, 29% say the top source is packaged foods, such as canned food or frozen meals. Nearly four in ten say their top sources of dietary sodium are the salt added during cooking (22%) or while eating (15%). “Our research […]

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Trust At A Tipping Point: New Survey Reveals The Need For Clarity In Science Communication To Improve Public Health

(Washington, D.C.) — In an era where misinformation spreads rapidly, trust in food and nutrition science is critical for improving public health and helping Americans make informed, evidence-based decisions. Yet, according to the latest International Food Information Council (IFIC) Spotlight Survey: Americans’ Trust in Food & Nutrition Science, less than half of Americans strongly trust this science.  The survey, which examines knowledge, attitudes, and beliefs about trust in science around food, nutrition, and diet, unveils that trust is faltering, and consumers are overwhelmed with shifting recommendations and sensational headlines.   “Unfortunately, trust in science has been waning for some time,” said IFIC President & CEO Wendy Reinhardt Kapsak, MS, RDN. “As a mission-driven organization, we aim to investigate the reasons behind this distrust, improve the clarity of science communication, and identify opportunities for communicators to restore that trust.”  Less Than Half Of Americans Strongly Trust Science About Food, Nutrition & Diet  The latest IFIC Spotlight Survey seeks to assess consumers’ levels of trust in scientific information and identify which sources they trust the most and the least. The research shows that trust is low, with less than half of Americans strongly trusting science related to food, nutrition, and/or diet (38%). Approximately 1 in 5 Americans (21%) say they are neither trusting nor distrusting, whereas approximately 1 in 10 (12%) say they are distrusting.   “There are plenty of reasons why consumers might be weary to trust,” Senior Director, Food & Nutrition, Milton Stokes, PhD, MPH, RD, FAND, said. “Misinformation on the internet is rampant, individual ideology can contradict expert advice, and most importantly, science is complex.”   Many Consumers Say Food & Nutrition Advice Is A Moving Target  One reason it can be challenging to trust food and nutrition science is the perception that recommendations keep shifting. Most consumers (79%) perceive that recommendations […]

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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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Despite Public Discourse, Most Americans Believe Seed Oils Are Healthy: International Food Information Council Releases New Research Examining Perceptions Of Seed Oils

(Washington, D.C.) — A new study from the International Food Information Council (IFIC) sheds light on one of today’s most debated food ingredients: seed oils. The IFIC Spotlight Survey: Americans’ Perceptions Of Seed Oils reveals key insights into public concerns and misconceptions surrounding the healthfulness of these widely used oils.  “In recent years, the topic of seed oils has become somewhat controversial with many media headlines—driven by politicians, policymakers, and online influencers—thrusting these dietary fats into the spotlight,” said IFIC President and CEO Wendy Reinhardt Kapsak, MS, RDN.   Despite the science, skepticism remains. “Dietary fats, including seed oils, have long been scrutinized, even as they remain one of the most extensively studied nutrients. Bridging the gap between scientific evidence and public perception starts with understanding consumer sentiment and concern,” Reinhardt Kapsak added. “This IFIC research and corresponding expert webinar provide crucial insights to unpack the complexities of this divisive topic.”  Seed Oils Uncovered: What They Are & Why They Matter   Before diving into perceptions, it is important to define what seed oils are—and what consumers believe them to be.  Seed oils are oils extracted from plant seeds. The term “seed oils” has been used more recently by some to refer more broadly to certain vegetable oils. Vegetable oils are a staple in many home kitchens, restaurants, foodservice operations, and packaged foods. Many commonly used cooking oils—such as canola, soybean, and corn oil—are considered seed oils because they come from plant seeds.  Despite their prevalence, consumer awareness of seed oils varies. While 25% of Americans say they have never heard the term “seed oils,” nearly 1 in 5 (19%) report seeing it often, and another 18% say they encounter it sometimes. The most common sources of information about seed oils—friends and family (24%) and social media (22%)—may not necessarily be rooted […]

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What You Need to Know About Farmers Markets and Food Safety

Summer time calls for barbecue, time at the pool and beach vacations. For any of these occasions, you may want to enjoy a nice slice of watermelon, a big bowl of strawberries, or a tall glass of lemonade. Where can you get the foods you need to have these summer delicacies? Why your local farmers market, of course! Farmers markets are quite popular across America with more than 8,500 farmers markets listed in USDA’s National Farmers Market Directory. While local supermarkets and shopping centers offer a wide variety of fruits and vegetables (fresh, canned and frozen), in the summer, many folks like to visit a neighborhood farmers market to support local farmers and shop for seasonal goodies. If food safety concerns are keeping you from enjoying the bounty of a farmers market, look no further. We’ve got the answers to some questions you may have about shopping at a farmers market.   Do I need to take the same, less, or more precaution when buying produce from a farmers market versus a supermarket? The same precautions should be taken when buying produce from a farmers market as when you make similar purchases at the supermarket. Whether a farmers bounty is sold at the grocery store or the supermarket, farmers must follow United States Department of Agriculture (USDA), Food and Drug Administration (FDA) and the United States Environmental Protection Agency (EPA) safety regulations to grow and harvest crops. Safe food handling is an important practice for consumers no matter where they buy their fruits and veggies. Dr. Judy Harrison, professor at the University of Georgia, states,  “It is important to remember that whether food is grown in your own back yard or whether it is grown thousands of miles away, it must be handled in a way that keeps it safe all the […]

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