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. Among many highlights, this year’s survey findings include: 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:     Past Survey Results: 2021 | 2020 | 2019 | 2018 | 2017 | 2016 | 2015 | 2014 | 2013 | 2012 | 2011 | 2010 | 2009 | 2008 | 2007 | 2006 | Suggested citation for the 2022 Food and Health Survey: International Food Information Council. 2022 Food & Health Survey. 18 May 2022. [    

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2022 IFIC Food & Health Survey Spotlight: Eating Patterns

The 2022 Food and Health Survey marks the 17th consecutive year 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 this article, we’re taking a closer look at the findings related to food behaviors—including snacking, mindful eating, and specific diets and eating patterns. SNACKING In this year’s survey, 73% of consumers report snacking at least once a day, an increase from the 58% who said the same in 2021. The top reasons for snacking remain consistent with previous results: Of those who snack at some point during the week (96%), 34% say it is because they are hungry or thirsty, and one in four (25%) say snacks are a treat for them. This year, the number of people saying they snack because they need energy or because it’s a habit rose compared with 2021 (22% vs. 17% and 21% vs. 17% in 2021, respectively). Men, Millennials, and Gen Z are more likely to eat meals and snacks during the late evening and late night when compared with women and older generations. Additionally, the types of snacks consumed vary by time of day, with fruit reported as the most popular morning snack (followed by dairy products and nutrition bars). In contrast, in the evening and late-night hours, people most commonly gravitate toward savory and salty snacks, candy, and chocolate or other treats, as well as cookies, cake, or ice cream. This year’s survey also assessed stress levels and found an interesting relationship between stress and snacking. Over half of consumers (56%) reported feeling at least somewhat stressed in the last six months, and those who felt “very” stressed […]

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Recalls, Allergens and Bacteria. Oh My! [Podcast]

Foodborne illness outbreaks and food recalls can cause many of us to think twice about what to buy in our local grocery stores and restaurants. While the United States has one of the safest food systems in the world, it appears as though our food is not without flaws. If you want to understand better how food recalls happen, how our food system is regulated, and what does the future hold for our food system, read on. In this edition of DataDish, we will talk with Dr. Ben Chapman, who is an associate professor and food safety extension specialist at North Carolina State University. Dr. Chapman received his doctorate in plant agriculture in 2009 from the University of Guelph. Notably, Dr. Chapman’s research group designs, implements and evaluates the effectiveness of food safety strategies and messages among consumers. Some highlights from our conversation include:

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Food Is Not One Size Fits All

One of the most important sections in the 2010 Dietary Guidelines for Americans (DGA) is Chapter 5, which describes how to put together all the foods we need to reach our nutritional goals. We are told to follow a “healthy eating pattern” that is not a rigid prescription, but a flexible plan that can accommodate our personal food preferences within the framework of our socio-cultural and ethnic eating traditions. That means all Americans do not have to eat the same foods to have healthy diets, but rather, that there are an infinite number of possible food combinations that allow each of us to meet our nutritional needs over time. The Danger of Food Lists Advances in food science have helped us understand the individual components that make up our food, while research in human nutrition has uncovered how much of each nutrient and other food components we need to support growth and prevent disease at different stages of life. This has led some people to believe they can reduce all that we know about our nutritional needs and food composition into top 10 lists of the best foods to eat and to avoid. One problem with these lists is they can’t keep up with the continuing expansion of our knowledge about food and nutrition, and they certainly don’t leave room for personal food preferences. Another risk to over-simplifying dietary advice into “do’s and don’ts” lists is the unintended consequences of eliminating a food due to a single attribute, then losing all of its other benefits. Good Nutrition Is the Sum of its Parts For example, some of these lists have erroneously led people to believe they should eat more blueberries and less beef to improve their health. What they overlook is that many colorful, seasonal fruits are a rich source […]

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Keeping Food Safe at Your Summer BBQ

This weekend marks Memorial Day in the U.S., a holiday generally recognized as the start of summer—and all of summer’s delightful culinary specialties. It’s a season for crisp salads, juicy fresh fruit, ice cream and—the favorite part for many of us—barbecue. Whether your grill of choice is on the roof of your city apartment, by the pool near your suburban home, or at your favorite local park alongside some trusty charcoal, safety should always be a priority when you’re cooking food outside. To be sure, foodborne illness is NOT invited to your cookout—but there are a few safety checks you’ll need to perform to ensure it’s not an unwanted guest! For the food on the grill Beef and turkey burgers, chicken, hot dogs, and fish are often the main course at a summer barbecue. However, they can also pose the greatest risk for foodborne illness. Raw meat, poultry and fish in particular carry bacteria that can spread to surfaces and other foods if the food is not handled properly. To make sure you stay as safe as possible while at the grill, follow these two big food-safety practices: While it’s no doubt important to prevent foodborne illness on the day of the barbecue, it’s also beneficial to consider long-term health concerns related to the carcinogenic compounds that can forming when grilling meat. Fortunately, there are a few ways to prevent this from happening. Minimizing the amount of time that fat from the meat directly touches the flame is key. A few tips? Use leaner pieces of meat, cook at a lower flame for a longer time, and use smaller cuts of meat that cook faster. For those well-loved side dishes While your grilled meat may take center stage, it won’t be a complete outdoor meal without those delicious supporting acts: […]

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International Food Information Council Foundation Food and Health Survey, 2006–2010, Food Safety: A Web-enabled Survey

From 2008 to 2010, the IFIC Foundation’s annual Food and Health Survey tracked U.S. consumer attitudes and self-reported food safety behaviors. While confidence in the food supply increased, reported adherence to essential practices—such as hand washing, safe food storage, and proper cooking—declined significantly. White, more educated individuals and those with vulnerable household members were more likely to follow safety guidelines. Consumers relied on expiration dates, ingredients, and origin labels for decisions, and trusted government agencies, health professionals, and TV news for information. The findings highlight a need for consistent, targeted food safety education using trusted sources and accessible messaging. Cody MM, Gravani R, Edge MS, Dooher C, White C. International Food Information Council Foundation food and health survey, 2006-2010, food safety: A web-enabled survey. Food Prot Trends. 2012;32:309-326.

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A Printable Guide for Introducing New Foods to Your Baby

Download the Calendar (PDF) Being unsure about how and when to introduce new foods to your baby is common. We’re here to help with even the pickiest of eaters. While skillfully introducing new foods can improve the health of your baby, it isn’t as simple as 1-2-3. Introducing foods takes time, patience and effort. The World Health Organization recommends that after birth, a baby should be exclusively breastfed for the first six months of life if the mother is able to do so. If breastfeeding is not an option, iron fortified formula is the next best choice. Around 6 months of age, complementary foods may be introduced in addition to breast milk or formula. Because eating is an experience that utilizes all of a baby’s senses, the complementary foods should be varied in taste and texture. Preparing foods in different ways will help transition babies from eating pureed food all the way to soft, solid foods. Babies may be fussy when trying foods for the first time, but don’t despair – it can take several attempts before an infant accepts a new food. Below is a plan for introducing new foods to your baby. Additionally, we’ve created a printable calendar to keep track of the types, textures and frequency of new foods as well as your baby’s reaction to them. One final thought: Your baby is likely to mimic your eating behaviors, so it’s important to model healthy behaviors as a family. Sit down to eat together and try the foods that you are giving to your baby. Check out our First Year Feeding Practices video for more info on when and how to safely introduce solid foods.

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Mercury Fast Facts

Putting Mercury In Food Into Perspective: What You Need To Know  The presence of heavy metals in food is not new. Mercury, like most heavy metals, is naturally occurring and can be detected at trace levels in food. Mercury can, however, accumulate in oceans, lakes, and streams, where it transforms into methylmercury, which can build up in seafood. People are primarily exposed to mercury by eating seafood. Exposure to mercury remains extremely low per the U.S. and global monitoring systems that are in place. Still, overexposure to mercury can cause adverse health effects.    Adults can safely consume 2 – 3 servings of “Best Choices” fish per week. Pregnant women, breastfeeding mothers, and young children are advised to choose options like salmon or shrimp, in a category identified as “Best Choices” according to U.S. Food and Drug Administration (FDA) and Environmental Protection Agency (EPA) due to their lowest methylmercury content. Ongoing FDA testing and monitoring help reduce risks and ensure seafood safety for consumers.   To further reduce exposure to mercury and other heavy metals through food as well as promote good health and nutrition, consumers should continue to eat a variety of nutrient-dense foods across and within the main food groups of vegetables, fruits, grains, dairy, and proteins.   What Is Mercury? Mercury is a naturally occurring element that can accumulate in oceans, lakes, and streams, where it transforms into methylmercury, which can build up in fish and shellfish.   How Are Consumers Exposed To Mercury Or Methylmercury? While consumers can become exposed to mercury in various ways, the primary human exposure is through consuming contaminated fish and seafood. Once in the air, mercury settles into bodies of water where microorganisms convert it into methylmercury, which can accumulate in fish and shellfish. The highest methylmercury concentrations are found in larger fish that eat other […]

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