Is the degree of food processing and convenience linked with the nutritional quality of foods purchased by US households?

Poti, Jennifer M.; Mendez, Michelle A.; Ng, Shu Wen

doi:10.3945/ajcn.114.100925

Cited by 397 publications

(419 citation statements)

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“…Each barcode was linked to a corresponding Nutrition Facts Panel with the productÕs nutrient content, weight (g), ingredients, and description (39). Product attributes and ingredient lists were used to categorize products at the barcode level into food groups reflecting nutrient content and consumption patterns (17).…”

Section: Study Populationmentioning

confidence: 99%

“…Foods can be classified along a spectrum ranging from minimally processed to highly processed on the basis of the extent to which the food was altered from its natural state as a result of industrial food processing (16)(17)(18). Highly processed foods are defined as multi-ingredient, industrially formulated mixtures (17).…”

Section: Introductionmentioning

confidence: 99%

“…Highly processed foods are defined as multi-ingredient, industrially formulated mixtures (17). Some, but not all, processed foods are manufactured to be ready-to-eat (RTE) 4 and may independently promote overconsumption; thus, researchers may distinguish processing from convenience (19)(20)(21)(22).…”

Section: Introductionmentioning

confidence: 99%

“…Some, but not all, processed foods are manufactured to be ready-to-eat (RTE) 4 and may independently promote overconsumption; thus, researchers may distinguish processing from convenience (19)(20)(21)(22). The highly processed and RTE foods purchased by US households were found to have substantially higher saturated fat, sugar, and sodium content than less processed foods or foods requiring cooking, respectively (17). Greater consumption of highly processed foods has been associated with higher energy intake, poorer dietary quality, and higher obesity prevalence (23,24).…”

Section: Introductionmentioning

confidence: 99%

“…Greater consumption of highly processed foods has been associated with higher energy intake, poorer dietary quality, and higher obesity prevalence (23,24). In a recent study, highly processed foods and beverages provided 61.0% of calories in consumer packaged goods (CPG) purchased by US households, and the majority of products (68.1%) were purchased in RTE form (17); furthermore, 57.3% of energy intake came from processed foods among NHANES participants (18).…”

Section: Introductionmentioning

confidence: 99%

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Highly Processed and Ready-to-Eat Packaged Food and Beverage Purchases Differ by Race/Ethnicity among US Households

Poti

Mendez

2016

The Journal of Nutrition

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Section: Study Populationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Highly Processed and Ready-to-Eat Packaged Food and Beverage Purchases Differ by Race/Ethnicity among US Households

Poti

Mendez

2016

The Journal of Nutrition

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Trends in Consumption of Ultraprocessed Foods Among US Youths Aged 2-19 Years, 1999-2018

Wang

Steele

et al. 2021

JAMA

224

110

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IMPORTANCEThe childhood obesity rate has been steadily rising among US youths during the past 2 decades. Increasing evidence links consumption of ultraprocessed foods to excessive calorie consumption and weight gain, but trends in the consumption of ultraprocessed foods among US youths have not been well characterized. OBJECTIVETo characterize trends in the consumption of ultraprocessed foods among US youths. DESIGN, SETTING, AND PARTICIPANTS Serial cross-sectional analysis using 24-hour dietary recall data from a nationally representative sample of US youths aged 2-19 years (n = 33 795) from 10 cycles of the National Health and Nutrition Examination Survey (NHANES) from 1999-2000 to 2017-2018. EXPOSURES Secular time.MAIN OUTCOMES AND MEASURES Percentage of total energy consumed from ultraprocessed foods as defined by NOVA, an established food classification system that categorizes food according to the degree of food processing.RESULTS Dietary intake from youths were analyzed (weighted mean age, 10.7 years; 49.1% were girls). From 1999 to 2018, the estimated percentage of total energy from consumption of ultraprocessed foods increased from 61.4% to 67.0% (difference, 5.6% [95% CI, 3.5% to 7.7%]; P < .001 for trend), whereas the percentage of total energy from consumption of unprocessed or minimally processed foods decreased from 28.8% to 23.5% (difference, −5.3% [95% CI, −7.5% to −3.2%]; P < .001 for trend). Among the subgroups of ultraprocessed foods, the estimated percentage of energy from consumption of ready-to-heat and -eat mixed dishes increased from 2.2% to 11.2% (difference, 8.9% [95% CI, 7.7% to 10.2%]) and from consumption of sweet snacks and sweets increased from 10.7% to 12.9% (difference, 2.3% [95% CI, 1.0% to 3.6%]), but the estimated percentage of energy decreased for sugar-sweetened beverages from 10.8% to 5.3% (difference, −5.5% [95% CI, −6.5% to −4.5%]) and for processed fats and oils, condiments, and sauces from 7.1% to 4.0% (difference, −3.1% [95% CI, −3.7% to −2.6%]) (all P < .05 for trend). There was a significantly larger increase in the estimated percentage of energy from consumption of ultraprocessed foods among non-Hispanic Black youths (from 62.2% to 72.5%; difference, 10.3% [95% CI, 6.8% to 13.8%]) and Mexican American youths (from 55.8% to 63.5%; difference, 7.6% [95% CI, 4.4% to 10.9%]) than the increase among non-Hispanic White youths (from 63.4% to 68.6%; difference, 5.2% [95% CI, 2.1% to 8.3%]) (P = .04 for trends). CONCLUSIONS AND RELEVANCEBased on the NHANES cycles from 1999 to 2018, the estimated proportion of energy intake from consumption of ultraprocessed foods has increased among youths in the US and has consistently comprised the majority of their total energy intake.

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Sodium Reduction in US Households’ Packaged Food and Beverage Purchases, 2000 to 2014

2017

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IMPORTANCE Initiatives to reduce sodium in packaged foods have been launched in the United States, yet corresponding changes in the amount of sodium that US households obtain from packaged foods have not been evaluated, to our knowledge. OBJECTIVE To assess 15-year changes in the amount of sodium that US households acquire from packaged food purchases, the sodium content of purchases, and the proportion of households that have purchases with optimal sodium density. DESIGN, SETTING, AND PARTICIPANTS Longitudinal study of US households in the 2000 to 2014 Nielsen Homescan Consumer Panel, a population-based sample of households that used barcode scanners to record all packaged foods purchased throughout the year. Time-varying brand-and product-specific nutrition information was used for 1 490 141 products. MAIN OUTCOMES AND MEASURES Sociodemographic-adjusted changes in mean sodium per capita (mg/d) and sodium content (mg/100 g), overall and for top food group sources of sodium, and the proportion of households that have total purchases with sodium density of 1.1 mg/kcal or less. RESULTS In a nationwide sample of 172 042 US households (754 608 year-level observations), the amount of sodium that households acquired from packaged food and beverage purchases decreased significantly between 2000 and 2014 by 396 mg/d (95% CI, −407 to −385 mg/d) per capita. The sodium content of households' packaged food purchases decreased significantly during this 15-year period by 49 mg/100 g (95% CI, −50 to −48 mg/100 g), a 12.0% decline; decreases began in 2005 and continued through 2014. Moreover, the sodium content of households' purchases decreased significantly for all top food sources of sodium between 2000 and 2014, including declines of more than 100 mg/100 g for condiments, sauces, and dips (−114 mg/100 g; 95% CI, −117 to −111 mg/100 g) and salty snacks (−142 mg/100 g; 95% CI, −144 to −141 mg/100 g). However, in all years, less than 2% of US households had packaged food and beverage purchases with sodium density of 1.1 mg/kcal or less. CONCLUSIONS AND RELEVANCE In this nationwide study, significant reductions in sodium from packaged food purchases were achieved in the past 15 years. Nonetheless, most US households had food and beverage purchases with excessive sodium density. Findings suggest that more concerted sodium reduction efforts are needed in the United States.

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Is the degree of food processing and convenience linked with the nutritional quality of foods purchased by US households?

Cited by 397 publications

References 33 publications

Highly Processed and Ready-to-Eat Packaged Food and Beverage Purchases Differ by Race/Ethnicity among US Households

Highly Processed and Ready-to-Eat Packaged Food and Beverage Purchases Differ by Race/Ethnicity among US Households

Trends in Consumption of Ultraprocessed Foods Among US Youths Aged 2-19 Years, 1999-2018

Sodium Reduction in US Households’ Packaged Food and Beverage Purchases, 2000 to 2014

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