2022 IFIC Food & Health Survey: What Is A Healthy Food?

We often hear about the importance of making healthy food choices, but how do Americans define a “healthy food”? And how much of an influence does healthfulness have when we decide what foods to buy and eat? IFIC’s 17th annual 2022 Food and Health Survey explored Americans’ perspectives and behaviors surrounding the term “healthy”—read on for the ways this concept impacts our food choices. The Influence of “Healthfulness” Over the past decade, the idea of “healthfulness” has consistently ranked as the third most influential purchase driver for foods and beverages, and this year was no exception. Sixty percent of survey respondents said that healthfulness had “somewhat” of or “a great” impact on their decision to buy foods and beverages, falling behind taste (80%) and price (68%). Subgroups that were more likely to say that healthfulness was impactful included Millennials (at 65%, versus 53% of Gen Zers and 56% of Boomers); those with an annual income of $75,000 or more (73%, versus 50% of those who earn less than $35,000 a year and 56% of those who earn between $35,000 and $74,000 a year); parents of children under 18 (71%, versus 54% of those who do not have children under 18); and those who buy groceries online more than once a month (67%, versus 51% of those who never buy online groceries). Definitions of Healthy Food Despite Americans’ consistent emphasis on healthfulness in their food choices, this year’s survey also makes clear that there is a great deal of variation in consumer definitions and perceptions of “healthy.” When survey respondents were asked to select up to five different attributes that define a healthy food, the most popular responses were “fresh” (with 37% selecting this), “low in sugar” (32%), and “good source of protein” (29%). These top choices were followed by “contains […]

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IFIC Spotlight Survey: Perceptions of Nutrient Density, How It Impacts Purchasing Decisions and Its Connection to Health Goals

Highlights “Nutrient density” is a concept that is central to making healthy dietary choices, describing the balance of beneficial nutrients in a food (like vitamins, minerals, lean protein, healthy fats and fiber) compared with nutrients to limit (like saturated fat, sodium, added sugars and refined carbohydrates). IFIC’s consumer research has shown that while many people have heard of nutrient density, there may be room to grow in terms of its application toward helping people make food choices that benefit their health. This survey set out to learn more about how people think about nutrient density as it relates to making purchasing decisions and connecting the concept to personal health goals. To set a baseline of understanding about this concept at the start of the survey, respondents were provided with the following definition of “nutrient-dense foods”: “The term ‘nutrient-dense foods’ indicates that there are more beneficial nutrients in a food (e.g., vitamins, minerals, lean protein, healthy fats, complex carbohydrates) compared to nutrients to limit (e.g., saturated fat, sodium, added sugars, and refined carbohydrates). Examples of nutrient-dense foods include packaged or unpackaged versions of fruits and vegetables, whole grains, low-fat or fat-free milk products, seafood, lean meats, eggs, peas, beans and nuts that have been prepared with little or no added fats, sodium, sugars or refined carbohydrates.” In addition to demographic information like race/ethnicity, gender and age, this survey also examined the impact that weight status has on perceptions and behaviors related to nutrient density and health. Here are some key takeaways:  After reading the provided definition, nearly four in ten said that nutrient-dense foods should always be part of a healthy diet, while the same number said that they may be part of a healthy diet but that other factors are also important. White people and those with a college degree were more likely to […]

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One-Third of Americans Are Dieting, Including One in 10 Who Fast … While Consumers Also Hunger for Organic, “Natural” and Sustainable

Download Full Survey FOR IMMEDIATE RELEASE: May 16, 2018 More than one in three U.S. consumers are following a specific diet or eating pattern, and they are increasingly averse to carbohydrates and sugar, according to the 13th Annual Food and Health Survey, released today by the International Food Information Council (IFIC) Foundation. Given a list of diets to choose from, or the option to write in a response, 36 percent of Americans reported following a specific eating pattern or diet within the past year, about two-and-a-half times the number (14 percent) from 2017 when it was an open-ended question. The top eating pattern cited was intermittent fasting (10 percent). Diets considered at least somewhat restrictive of carbohydrates were well-represented, including Paleo (7 percent), low-carb (5 percent), Whole30 (5 percent), high-protein (4 percent), and ketogenic/high-fat (3 percent). Younger consumers (age 18 to 34) were more likely to follow a specific eating pattern or diet than those 35 and above. More Americans than in previous years blame carbs, and specifically sugars, for weight gain. While sugars continue to be the most cited cause of weight gain (33 percent), carbohydrates ranked second at 25 percent, up from 20 percent in 2017. Both of those numbers are the highest since 2011. Fats (16 percent), protein (3 percent) and “all sources” (17 percent) lagged behind when placing blame. Cardiovascular Health Is Top Desired Benefit, But Consumers Don’t Know How To Achieve It Almost all consumers are interested in getting specific health benefits from food or nutrients. However, the top two desired health benefits in 2018 changed places from 2017: This year, 20 percent ranked cardiovascular health as their top desired benefit, followed by weight loss or weight management at 18 percent and energy at 13 percent. In 2017, those numbers were 16 percent, 32 percent […]

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Getting Schooled on Food Safety

Healthy growth and development are among parents’ top priorities as they consider meals to prepare for their children’s school day. For many parents, aiding proper development involves taking necessary precautions to ensure that while their kids are away, they are mindful of food safety habits to prevent foodborne illness. Foodborne illness, or “food poisoning,” is an infection caused by consuming foods and beverages contaminated with harmful bacteria, viruses, mold, parasites or toxins. Consuming some bacteria, such as those found in yogurt, may be beneficial for gut health; however, intake of harmful microorganisms can result in symptoms like nausea, vomiting and diarrhea. Foodborne illness is estimated to affect one in six Americans each year, and while most individuals recover with fluid replacement and antibiotics, populations with weaker immune systems like children are at risk for more severe symptoms such as nerve damage and death. In 2015, Attendance Works and the Healthy Schools campaign reported that acute illness accounted for almost 50 percent of student absentees. These health problems, which include foodborne illness, can cause developmental barriers and educational achievement gaps. Luckily, foodborne illness is preventable. As students head back to school with lunches in hand, parents can use and encourage the safe food-handling practices listed below to protect their little ones. Clean Hand washing should be the first step of mealtime and preparing your child’s school lunch or snack. Proper hand washing requires using soap and warm water for at least 20 seconds. This helps to ensure that harmful microorganisms are not being introduced to kids through food items. Be sure to also clean utensils and kitchen surfaces with soap and hot water before preparing food. Separate To prevent bacterial transfer, it is important to handle raw meat products separate from produce. For parents, this means washing their hands after handling […]

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Let’s Change the Way We Talk About Food

Have you ever noticed how some people talk about their negative emotions surrounding food? Words and phrases like “bad,” “guilty” or “I shouldn’t” are often associated with certain eating occasions or types of foods that are meant to be enjoyable, celebratory or just plain neutral. Often, based on their nutrition facts, ingredient composition and whether they’re considered processed or whole, foods are labeled by many either as “good” or “bad.” Such all-or-nothing descriptions can pressure us into developing problematic self-perceptions—because the way we describe our food can morph into the way we describe ourselves for eating that food. This Valentine’s Day, we challenge you to give some love to the way you talk about yourself and the food you eat. Rephrase thoughts like “I need to earn my food” to “I’m allowed to eat food because it gives me energy for the day.” Repeat after us: You don’t need to “earn” your food. Regardless of what we do during the day, our bodies need food to function. You may be hungrier on days where you move more, but even if you do nothing all day, you still need food. Rephrase thoughts like “This food is bad” to “This food is less nutritious, but that doesn’t make me a bad person for eating it.” Our food shouldn’t be served with a side of shame. Unfortunately, when we eat what we call a “bad” food, we can be overcome with feelings of shame or guilt that can ruin our meal and sometimes our whole day. Remember: Feeling guilt and shame over a meal doesn’t help us make better food choices in the future. Rephrase thoughts like “I can’t eat X” to “I can eat all types of foods.” When we label a food as off-limits, it can become even more desirable in […]

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The Nutrition Facts Label: Its History, Purpose and Updates

Key Highlights A history of the Nutrition Facts label Although we take its existence for granted today, the Nutrition Facts label was not always required to be on food packages. In November 1990, the Nutrition Labeling and Education Act (NLEA) was signed into law, marking the culmination of a groundbreaking effort to provide information on food labels to help consumers make better choices and encourage food companies to produce healthier food. Prior to the NLEA, mandatory information on packaged foods was limited, with nutrition information required only on foods making a nutrition claim or those fortified with vitamins, minerals or protein. The NLEA required food packages to contain a detailed, standardized Nutrition Facts label with information such as: serving size; the number of calories; grams of fat, saturated fat, total carbohydrate, fiber, sugars and protein; milligrams of cholesterol and sodium; and certain vitamins and minerals. In May 1994, the Nutrition Facts label made its much-awaited debut—and the iconic black and white label was born. What’s different about the Nutrition Facts label now? Updates to the Nutrition Facts label have been long overdue. Not only have we changed the way we eat, but the scientific evidence about the health effects of what we eat has evolved as well. The recent label updates were largely driven by these two factors. On January 1, 2020, Americans woke up to a new year, a new decade and a new Nutrition Facts label. This was the day that the largest food manufacturers (those with over $10 million in annual food sales) were required to use the revised label after the U.S. Food and Drug Administration (FDA) announced an extension to its May 27, 2016, final rule. With the new Nutrition Facts label becoming more commonly used on your favorite products, here’s a rundown of the […]

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A New Focus on Sustainability

Earlier during the COVID pandemic, many of us faced significant changes in our routines to access mainstay products we keep in our kitchens and prepare meals. As we saw food supply levels and variety be impacted by the pandemic, we also witnessed food system workers be influenced as well. Many companies went out of business or could not safely host workers on farms or in processing facilities. Several of these elements are linked to both environmental and social sustainability aspects of our food supply—where and how our food is grown, who readies our food for purchasing and when will it be able to reach consumers were all greatly impacted. Steadfast desired product characteristics This spring, the IFIC 2021 Food and Health Survey aimed to take a look at how environmental and social sustainability perceptions impact purchase decisions. As seen in past Food and Health Surveys, taste, price, healthfulness, and convenience remain top drivers for purchase decisions this year. In comparison to these drivers, only 31% of consumers say environmental sustainability is a top driver. This mirrors the results of IFIC’s 2020 Consumer Survey: Eating and Shopping During a Global Pandemic, a COVID-specific study performed in September 2020, when COVID infection rates were rapidly growing across the country. That study showed that 45% of survey takers reported price had the biggest impact on their decisions to buy food and beverages, with 27% reporting that taste was a top priority. In contrast, just 16% selected environmental sustainability (as one of their top three choices) and the lowest priority was a company’s mission and values, with just 14% ranking this aspect in their top three selections. Still, as seen in other Food and Health Surveys, our 2021 findings found that when asked if it’s important that the foods they purchase or consume are […]

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Aflatoxins in the U.S. Food Supply

Not many of us know that aflatoxins contamination has been recorded as contributing to 25% of estimated loss of the world’s food supply. However, some of us may see aflatoxin in the news every so often being associated with food recalls. These food reliability and safety issues are why aflatoxin is on the radar of government organizations such as the U.S. Department of Agriculture and the European Food Safety Authority. What are aflatoxins? Aflatoxins are part of a larger group of toxins called mycotoxins, which are toxic metabolites that are produced by certain types of fungi and can infect agricultural commodities and make food inedible. Aflatoxins are mainly produced from the Aspergillus species, usually in poor storage or adverse weather conditions. Aspergillus is a species of filamentous fungi found in soil, seeds and grains and decaying vegetation. The contamination occurs when Aspergillus species reproduce in favorable conditions (high temperature and humidity), invading the crop. There are four major types of aflatoxins: B1, B2, G1 and G2, which are named according to the mechanisms of detection (e.g., blue or green fluorescence under UV light). Aflatoxin B1 is the most common in food and is highly toxic having carcinogenic properties. In addition to these four, there is aflatoxin M1, which is produced as a byproduct of the B1 toxin undergoing an enzymatic process in milk and milk products. Now that you know what aflatoxins are and how they’re produced, let’s explore if they could be impacting how we build our grocery lists. Aflatoxins in food Many farmers and food producers in the United States are faced with aflatoxin contamination. In the southern and midsouth regions of the US, aflatoxins have been a recurring issue in corn leading to $20+ million lost. Aflatoxin contaminations have been reported in food and animal feed being […]

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