The Processed Foods Paradox: Latest Consumer Research Reveals Confusion Surrounding Definitions And Healthfulness

(Washington, D.C.) — The International Food Information Council (IFIC) recently published new consumer research, Public Perceptions of Processed Foods, measuring consumers’ knowledge, attitudes, and beliefs about processed foods.   “From public health to pop culture, we have seen a significant increase in interest surrounding processed foods in recent years,” Wendy Reinhardt Kapsak, MS, RDN, IFIC President & CEO, said. “Much of the controversy results from classification systems utilized in scientific literature to categorize foods based on level of processing versus nutrition or other food attributes. Amidst the emerging evidence and headlines, current scientific consensus and the consumer perspectives are often excluded. As an educational nonprofit sitting at the intersection of science, food, and the consumer, we believe exploring consumer insights on processed foods is timely, needed, and important.”   One In Five Consumers Report Eating Fewer Processed Foods As Important Action To Eat Healthier  Healthfulness remains top of mind for consumers. The vast majority of Americans (84%) claim prioritizing a healthy diet is important to them. When asked which actions they could take to eat healthier, Americans ranked eating more fruits and vegetables (33%) as well as practicing balance, variety, and moderation (27%) at the top. Reduction approaches (eating less sugar, eating smaller portions) were not far behind. Of note, nearly 1 in 5 (18%) consumers also listed eating fewer processed foods as an action they could take to eat healthier.   The survey also asked Americans what words or phrases help them determine a food’s healthfulness. Top responses included “no artificial ingredients” (34%) and “no additives” (26%) followed by “organic” (22%), as well as “no added sugar” and “natural” (both at 19%).   Consumers Are Conflicted And Confused About Processed Foods  “According to IFIC research, many Americans believe there is a place for processed foods in a healthy diet, but it’s complicated,” […]

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FAQ About PFAS and Food

What are PFAS? Perfluoroalkyl or polyfluoroalkyl substances, collectively referred to as PFAS, are a large group of synthetic chemicals used in many manufacturing processes, including some food packaging and production. The U.S. Food and Drug Administration (FDA) authorizes certain PFAS for food packaging and food-contact materials because of their nonstick properties and ability to repel water and oils. Examples of food-related PFAS applications include food wrappers, microwaveable popcorn bags, takeout containers and pet food bags. However, in 2016 the FDA revoked the authorization of some classes of PFAS, and the packaging industry is currently phasing out others. PFAS may also be found in some consumer goods such as cosmetics and personal care products. Exposure to PFAS Humans are primarily exposed to PFAS through food, but PFAS can also be found in the environment. Because PFAS have a long half-life – the amount of time it takes a chemical to break down and are relatively ubiquitous, they can contaminate soil and water used for food production. Over time, PFAS may accumulate in plant and animal foods, including fish that come in close contact with, or consume contaminated substances. Long-term consumption of foods contaminated with PFAS, or other exposures, such as in manufacturing facilities and contact with firefighting chemicals, can cause PFAS to accumulate in humans. Concerns about PFAS contamination in food production are handled at the state level, with the FDA offering technical assistance. Potential Dietary Sources of PFAS It is estimated that the most significant dietary source of PFAS is fish and shellfish. The FDA has been testing for PFAS in foods such as produce, meat, dairy, grain, carbonated water, non-carbonated bottled water, seafood and milk. Low levels of PFAS have been detected in vegetables, honey, dairy products, eggs, various meat products and both bottled and tap water. PFAS in […]

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What To Do When You Can’t Stop Thinking About Food

Food is necessary for survival, so it’s normal for us to think about it. However, sometimes thoughts about food can become all-encompassing and overwhelming. On average, people with a healthy relationship with food may spend some time considering or planning their next meal as it approaches while someone with an intense preoccupation may spend almost all day thinking about food. It’s important to be aware of these thoughts—they could be a sign that you need more food or, possibly, that you are struggling with disordered eating. If this sounds like you, know that there are ways to help manage these thoughts! You can discuss any concerns you may have about disordered eating with your doctor, a registered dietitian, and/or a licensed therapist or counselor; or, if you’re just looking for effective strategies or would like some tips in the meantime, see the ideas below to help manage your thoughts about food. 1. Make sure you’re eating enough. Thinking about food constantly is often an indicator that you aren’t eating enough of it! Ask yourself if you’ve been eating consistently and adequately throughout the day—as in, three meals each day and maybe a snack or two between meals, depending on your hunger cues. Often when we go on a diet that restricts our caloric intake, we can experience an increase in our thoughts about food. This shift is simply our body and brain trying to send us signals that we may need more food. While it can seem frustrating to have increased thoughts about food, this is a protective and useful biological mechanism (even when it doesn’t feel like it!). Our bodies don’t know the difference between a voluntary diet and true starvation, so when we cut back on or otherwise modify our typical food intake, our body (and brain) work […]

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A Brief History of Food Fortification in the U.S.

According to the World Health Organization (WHO), food fortification is the practice of deliberately increasing the content of one or more micronutrients (i.e., vitamins and minerals) in a food or condiment to improve the nutritional quality of that food—thereby providing a public health benefit with minimal risk to individual health. But why would fortification be necessary? Over decades of research, fortification has been identified as one of the most cost-effective nutrition interventions available, particularly for low- and middle-income countries around the globe. In fact, the worldwide fortification of commonly consumed foods provides enhanced nutrient intake throughout the lifespan for populations that are at risk for widespread nutritional deficiencies. Even in wealthier countries, like the United States, fortification has led to positive health benefits for the entire population. In the U.S., micronutrient deficiency diseases like goiter, rickets, beriberi, and pellagra were once common health problems as recently as the 20th century. Thanks to systematic fortification within the U.S. food supply, these diseases have been virtually eliminated. Read on to learn more about the historical origins of food fortification in the U.S., as well as insights into fortification’s contributions to improved public health. But before we dive in, let’s define two food-related terms that are often used interchangeably but are slightly different: The 1920s: Iodine in Salt During the 1921 American Medical Association (AMA) convention, two Ohio doctors presented findings from their clinical trial demonstrating the effectiveness of sodium iodide treatments for the prevention of goiter in Akron schoolgirls. Prior to their study, research from Europe had also suggested an association between iodine deficiency and goiter (an enlarged thyroid gland). It was found that without iodine, the body could not properly make thyroid hormones, which often resulted in an unsightly neck goiter or, in more serious cases, neurocognitive impairments. Iodine deficiency generally occurs […]

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New Dietary Guidelines Aim To Make Every Bite Count

The 2020–2025 Dietary Guidelines for Americans (DGA) were unveiled in late December of 2020, the culmination of years of research, scientific review, public involvement and U.S. government approval. This release marks the 9th edition of the DGA, which have been updated and approved by the Departments of Agriculture (USDA) and Health and Human Services (HHS) every five years since 1980. What, exactly, are the DGA? These guidelines provide science-based advice on what to eat and drink to promote health, reduce the risk for chronic disease and meet nutrient needs. The DGA provide nutrition guidance for individuals, health professionals, public health and social service agencies, health care and educational institutions, researchers, agricultural producers and food and beverage manufacturers, among others. In addition, the U.S. government uses the DGA as the basis of its food assistance and meal programs, nutrition education efforts and decisions about national health objectives. These include initiatives like the National School Lunch Program, the Older Americans Act Nutrition Program and the Special Supplemental Nutrition Program for Women, Infants, and Children. Using the slogan, “Make Every Bite Count,” the 2020–2025 DGA emphasize nutrient-dense foods and beverages, limiting those that are high in added sugar, saturated fat and sodium and staying within calorie limits. This iteration also puts a stronger focus on meeting dietary recommendations while keeping budget-consciousness, cultural preferences and personal customization in mind. Many resources have been made available by the USDA and HHS to help people eat healthy on a budget, customize the DGA and more. The DGA are an unquestionably important part of public health promotion. And yet, for many, these recommendations may prove to be challenging to meet: Most Americans exceed the recommended limits on added sugars, saturated fat and sodium, and three in four have dietary patterns that are low in vegetables, fruit and […]

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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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Kitchen Clean Out

Did you know that roughly one third of food produced in the world is lost or wasted? It seems hard to believe, yet I’m sure you’ve been there, staring at your fridge but feeling like you have nothing to eat. As time passes, you have to throw some of it away (or do you?). Or maybe you really want takeout, so you get rid of that breaded chicken you were so excited to make a few days prior (I’m not proud of this). Perhaps you’re perplexed about the ‘sell by’ and ‘use by’ dates, so you think your food has gone bad and you have to pitch it. The amount of food wasted annually is a serious issue, so we’re going to review some tips and tricks to help you organize your kitchen while simultaneously easing your food safety worries and minimizing your footprint on the planet. Let’s get started. Prevent Foodborne Illness How long should you keep your leftovers? The rule of thumb is three to four days after you’ve made or bought it, as long as it’s properly stored in the fridge. If you don’t think you’ll be able to eat your leftovers in that timeframe, freeze them. Your freezer can be extremely useful in maximizing the shelf life of your foods; you can store breads, meats, vegetables and more in there for much longer than in the fridge! This narrow time frame is essential because if they’re kept any longer, you run the risk of food poisoning, which is caused by harmful bacteria that often do not change the appearance or smell of your food. If you aren’t sure how long you’ve had the food, it may be best to throw it out. An important goal to prevent foodborne illness is to minimize the time the food […]

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Healthful Tips for Ordering Groceries Online

Health-related activities are often the first to go when life picks up, and having the time to grocery shop for fresh, nutritious food is no exception. Fortunately, these days shopping for food is more convenient than ever—with online grocery services, all you need is the click of a button. Web-based shopping isn’t a new concept, but the popularity of online grocery ordering has skyrocketed in recent years in response to the COVID-19 pandemic. IFIC’s 2021 annual Food and Health Survey found that 42% of survey respondents shopped online for groceries, representing about a 56% increase from 2019. The survey also found that consumers ages 18–34, people who identify as African American or Black, and parents tend to grocery shop online more frequently than other groups. Although concerns about contracting coronavirus from grocery stores seem to have been an initial reason for the significant increase in online grocery purchases, this trend appears consistent over time. The Benefits of Online Grocery Shopping Convenience With 52% of Americans citing convenience as a top purchase driver, consumers can log into their account, select their items, and designate whether or not they want to pick their groceries up from the store or have them delivered for an additional fee. These options enable consumers to do their shopping from the comfort of their homes while also avoiding long grocery-store lines and stressful parking lots. Easier Budgeting With online grocery shopping, you can easily see the price of each item you select and watch the total cost increase as you build your grocery cart. You can also easily remove items before check-out to stay within your budget, whereas if you’re shopping in person it is more difficult to keep a tally before you reach the check-out line. All this said, it’s important to keep in mind that […]

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