Change in hyper-palatable food availability in the US food system over 30 years: 1988–2018

Abstract

Objective: To quantify the change in availability of hyper-palatable foods (HPF) in the US foods system over 30 years (1988 to 2018). Design: Three datasets considered representative of the US food system were used in analyses to represent years 1988, 2001, and 2018. A standardized definition from Fazzino et al (2019) that specifies combinations of nutrients was used to identify HPF. Differences in the prevalence of HPF were characterized by Cochran’s Q and McNemar’s tests. Generalized linear mixed models with a fixed effect for time and random intercept for food item estimated change in the likelihood that a food was classified as hyper-palatable over time. Results: The prevalence of HPF increased 20% from 1988 to 2018 (from 49% to 69%; p <.0001). The most prominent difference was in the availably of HPF high in fat and sodium, which evidenced a 17% higher prevalence in 2018 compared to 1988 (p <.0001). Compared to 1988, the same food items were >2 times more likely to be hyper-palatable in 2001, and the same food items were >4 times more likely to be classified as hyper-palatable in 2018 compared to 1988 (p values <.0001). Conclusions: The availability of HPF in the US food system increased substantially over 30 years. Existing food products in the food system may have been reformulated over time to enhance their palatability.

Multisectoral Strategies Needed to Establish Healthy Portion Size Norms That Disincentivize Hyperpalatable, Energy-Dense Foods and Sugary Beverages in Food Environments Linked to Obesity and Diet-Related Chronic Diseases in the United States

“…Businesses could leverage the PSE and FME more effectively to market and incentivize the consumption of more minimally processed, whole plant-based foods and meals with healthy nutrient profiles. However, evaluations of private-sector commitments, policies, and practices of major US food and beverage manufacturers, retailers, and restaurants have shown limited progress to address the PSE and FME challenges, and to substantially shift their portfolios or prioritize communications that reinforce healthy portion size norms for their products [7,10].…”

“…US children and adolescents have consumed larger portions of energy-dense, salty, and sweet snacks more frequently [8,9]. Over 30 y (1988Over 30 y ( -2018, US foods, sugary beverages, and meals have been manufactured to be "hyperpalatable," which is defined as a combination of fat, added sugars, carbohydrates, and/or sodium at thresholds that produce tastes that make it difficult for vulnerable individuals to stop consuming these products [4,10]. Over 20 y (2002Over 20 y ( -2021, major US food manufacturers and chain restaurants have not substantially reduced, standardized, and communicated healthy portion size norms for thousands of food and beverage products, and prepared meals marketed in the US marketplace [7,10].…”

“…Over 30 y (1988Over 30 y ( -2018, US foods, sugary beverages, and meals have been manufactured to be "hyperpalatable," which is defined as a combination of fat, added sugars, carbohydrates, and/or sodium at thresholds that produce tastes that make it difficult for vulnerable individuals to stop consuming these products [4,10]. Over 20 y (2002Over 20 y ( -2021, major US food manufacturers and chain restaurants have not substantially reduced, standardized, and communicated healthy portion size norms for thousands of food and beverage products, and prepared meals marketed in the US marketplace [7,10]. Highly processed foods and sugary beverages contributed two-thirds (67%) of the daily energy consumed by the US children and adolescents based on the National Health and Nutrition Examination Survey (NHANES) 1999-2000 and 2017-2018 [9], and contributed 47% of energy, 75% of total sugar, 46% of sodium, and 48% of saturated fat in the diet of US adults (n ¼ 10 001) based on NHANES 2015-2016 and 2017-2018 [11].…”

Hyper-palatable foods in elementary school lunches: Availability and contributing factors in a national sample of US public schools

“…Thus, it appears that most fruits and vegetables served in school meals were not modified in a manner that may induce hyper-palatability, which is encouraging. Furthermore, while the prevalence of HPF served in school lunches was high (M = 47%), the prevalence was lower than the prevalence of HPF in the broader US food system (69%) [ 11 ]. It may be that the federal legislation requiring the presentence of both fruits and vegetables in all school lunches may be useful in displacing potentially HPF items, given our findings that fruits and vegetables were substantially less likely to be hyper-palatable than other meal items.…”

“…It is unknown to what degree HPF are present in school meals; however evidence from the broader US food environment is cause for concern. Using a standardized definition of HPF, we demonstrated that HPF have saturated the US food environment, comprising 69% of foods in the US food supply as of 2018 [ 11 ]. Groups of individuals who may be particularly vulnerable to the rewarding effects of HPF, such as infants, also have widespread exposure to HPF and have been found to consume >50% of daily energy from HPF [ 12 ].…”