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

American Journal of Clinical Nutrition

Volumn 101, Issue 6, 2015, Pages 1251-1262

  Poti, Jennifer M ^a   Mendez, Michelle A ^a   Ng, Shu Wen ^a   Popkin, Barry M ^a  

^a IL   (United States)

Author keywords

Convenience food; Diet; Food processing; Processed food; Ultra processed

Indexed keywords

OIL; SATURATED FATTY ACID; SODIUM; SUGAR; YOGHURT; CARBOHYDRATE; FATTY ACID; SODIUM INTAKE;

ARTICLE; BEVERAGE; CATERING SERVICE; CEREAL; CONSUMER; EGG; FLOUR; FOOD INTAKE; FOOD PACKAGING; FOOD PROCESSING; FRUIT; HOUSEHOLD; HUMAN; MILK; NUTRITIONAL VALUE; PASTA; POTATO; UNITED STATES; VEGETABLE; ANALYSIS; CALORIC INTAKE; DIET; FAMILY SIZE; FAST FOOD; FOOD HANDLING; INFORMATION PROCESSING; LONGITUDINAL STUDY; SODIUM INTAKE; STATISTICAL MODEL; TRENDS;

BEVERAGES; CARBOHYDRATES; DATA COLLECTION; DIET; ENERGY INTAKE; FAMILY CHARACTERISTICS; FAST FOODS; FATTY ACIDS; FOOD HANDLING; LOGISTIC MODELS; LONGITUDINAL STUDIES; NUTRITIVE VALUE; SODIUM, DIETARY; UNITED STATES;

EID: 84930447724     PISSN: 00029165     EISSN: 19383207     Source Type: Journal    
DOI: 10.3945/ajcn.114.100925     Document Type: Article

References (46)

1. Dietary Guidelines Advisory Committee. Report of the Dietary Guidelines Advisory Committee on the Dietary Guidelines for Americans, 2010, to the Secretary of Agriculture and the Secretary of Health and Human Services. Washington (DC): US Department of Agriculture, Agricultural Research Service; 2010.
2. US Food and Drug Administration, Department of Health and Human Services. Title 21 - Food and Drugs; Chapter 9 - Federal Food, Drug, and Cosmetic Act. 21 U.S.C. 2011.
3. Eicher-Miller HA, Fulgoni VL III, Keast DR. Contributions of processed foods to dietary intake in the US from 2003-2008: A Report of the Food and Nutrition Science Solutions Joint Task Force of the Academy of Nutrition and Dietetics, American Society for Nutrition, Institute of Food Technologists, and International Food Information Council. J Nutr 2012;142:2065S-72S.
4. International Food Information Council Foundation. Understanding our food - communications tool kit [Internet]. September 2010. [cited 2014 Oct 1]. Available from: http://www.foodinsight.org/understandingourfood.aspx.
5. Slimani N, Deharveng G, Southgate DA, Biessy C, Chajes V, van Bakel MM, Boutron-Ruault MC, McTaggart A, Grioni S, Verkaik-Kloosterman J, et al. Contribution of highly industrially processed foods to the nutrient intakes and patterns of middle-aged populations in the European Prospective Investigation into Cancer and Nutrition study. Eur J Clin Nutr 2009;63(Suppl 4):S206-25.
6. Monteiro CA, Levy RB, Claro RM, de Castro IR, Cannon G. Increasing consumption of ultra-processed foods and likely impact on human health: evidence from Brazil. Public Health Nutr 2011;14:5-13.
7. Shewfelt RL. Introducing food science. Boca Raton (FL): CRC Press; 2009.
8. Floros JD, Newsome R, Fisher W, Barbosa-Cánovas GV, Chen H, Dunne CP, German JB, Hall RL, Heldman DR, Karwe MV. Feeding the world today and tomorrow: the importance of food science and technology. Comprehensive Reviews in Food Science and Food Safety 2010;9:572-99.
9. Mozaffarian D, Hao T, Rimm EB, Willett WC, Hu FB. Changes in diet and lifestyle and long-term weight gain in women and men. N Engl J Med 2011;364:2392-404.
10. Harris JM, Shiptsova R. Consumer demand for convenience foods: demographics and expenditures. J Food Distrib Res 2007;38:22.
11. de Graaf C. Texture and satiation: the role of oro-sensory exposure time. Physiol Behav 2012;107:496-501.
12. Appelhans BM, Waring ME, Schneider KL, Pagoto SL, DeBiasse MA, Whited MC, Lynch EB. Delay discounting and intake of ready-to-eat and away-from-home foods in overweight and obese women. Appetite 2012;59:576-84.
13. Viskaal-van Dongen M, Kok FJ, de Graaf C. Eating rate of commonly consumed foods promotes food and energy intake. Appetite 2011;56:25-31.
14. Robinson E, Almiron-Roig E, Rutters F, de Graaf C, Forde CG, Tudur Smith C, Nolan SJ, Jebb SA. A systematic review and meta-analysis examining the effect of eating rate on energy intake and hunger. Am J Clin Nutr 2014;100:123-51.
15. Robinson E, Aveyard P, Daley A, Jolly K, Lewis A, Lycett D, Higgs S. Eating attentively: a systematic review and meta-analysis of the effect of food intake memory and awareness on eating. Am J Clin Nutr 2013;97:728-42.
16. Weaver CM, Dwyer J, Fulgoni VL 3rd, King JC, Leveille GA, MacDonald RS, Ordovas J, Schnakenberg D. Processed foods: contributions to nutrition. Am J Clin Nutr 2014;99:1525-42.
17. Moubarac JC, Martins AP, Claro RM, Levy RB, Cannon G, Monteiro CA. Consumption of ultra-processed foods and likely impact on human health: evidence from Canada. Public Health Nutr 2013;16: 2240-8.
18. Moreira PV, Baraldi LG, Moubarac JC, Monteiro CA, Newton A, Capewell S, O'Flaherty M. Comparing different policy scenarios to reduce the consumption of ultra-processed foods in UK: impact on cardiovascular disease mortality using a modelling approach. PLoS ONE 2015;10:e0118353.
19. Lusk JL, Brooks K. Who participates in household scanning panels? Am J Agric Econ 2011;93:226-40.
20. Einav L, Leibtag E, Nevo A. On the accuracy of Nielsen Homescan data. Washington (DC): US Department of Agriculture, Economic Research Service; 2008.
21. The Nielsen Company. Nielsen Homescan Consumer Panel. The Nielsen Company; 2013. Authors' estimates/calculations based in part on US consumer-reported purchase data from Nielsen through its Homescan Panel Service for all foods and beverages for the 675 week period ending December 30, 2012. Copyright © 2013, The Nielsen Company.
22. Muth M, Siegel P, Zhen C. ERS data quality study design. Research Triangle Park (NC): RTI International, US Department of Agriculture, Economic Research Service; 2007.
23. Slining MM, Ng SW, Popkin BM. Food companies' calorie-reduction pledges to improve U.S. diet. Am J Prev Med 2013;44:174-84.
24. Mathias KC, Ng SW, Popkin B. Monitoring changes in the nutritional content of ready-to-eat grain-based dessert products manufactured and purchased between 2005 and 2012. J Acad Nutr Diet 2015;115:360-8.
25. Global New Products Database [Internet]. [cited 2013 Jun 1]. Available from: http://www.gnpd.com/sinatra/gnpd/frontpage/.
26. Ng SW, Popkin BM. Monitoring foods and nutrients sold and consumed in the United States: dynamics and challenges. J Acad Nutr Diet 2012;112:41-5.
27. Potter N, Hotchkiss J. Food science. 5th ed. New York: Chapman &Hall; 1995.
28. Monteiro CA, Levy RB, Claro RM, Castro IR, Cannon G. A new classification of foods based on the extent and purpose of their processing. Cad Saude Publica 2010;26:2039-49.
29. Pearson J, Capps O, Gassman C, Axelson J. Degree of readiness classification system for foods: development, testing and use. J Consum Stud Home Econ 1985;9:133-45.
30. Costa A, Dekker M, Beumer R, Rombouts F, Jongen W. A consumer-oriented classification system for home meal replacements. Food Qual Prefer 2001;12:229-42.
31. Pepper A. The relationship between fast foods and convenience foods - definitions and developments. J Consum Stud Home Econ 1980;4:249-55.
32. US Department of Agriculture, US Department of Health and Human Services. Dietary Guidelines for Americans, 2010. 7th ed. Washington (DC): US Government Printing Office; 2010.
33. Office of Disease Prevention and Health Promotion, US Department of Health and Human Services. Dietary Guidelines for Americans, 2010 frequently asked questions [Internet]. [cited 2015 Jan 2]. Available from: http://www.health.gov/dietaryguidelines/2010.asp#faq5.
34. US Department of Agriculture and US Department of Health and Human Services. Let's eat for the health of it - the 2010 Dietary Guidelines Brochure. USDA Home and Garden Bulletin No. 232-CP [Internet]. June 2011. [cited 2015 Jan 2]. Available from: http://www.choosemyplate.gov/food-groups/downloads/MyPlate/DG2010Brochure.pdf.
35. Food and Drug Administration (FDA), Center for Food Safety and Applied Nutrition. A food labeling guide: guidance for industry. College Park (MD): FDA; 2013.
36. Moubarac JC, Claro RM, Baraldi LG, Levy RB, Martins AP, Cannon G, Monteiro CA. International differences in cost and consumption of ready-to-consume food and drink products: United Kingdom and Brazil, 2008-2009. Glob Public Health 2013;8:845-56.
37. Buzby JC, Hyman J. Total and per capita value of food loss in the United States. Food Policy 2012;37:561-70.
38. Buzby JC, Wells HF, Hyman JD. The estimated amount, value, and calories of postharvest food losses at the retail and consumer levels in the United States. Economic Information Bulletin Number 121. Washington (DC): US Department of Agriculture, Economic Research Service; 2014.
39. Monteiro CA, Moubarac JC, Cannon G, Ng SW, Popkin B. Ultra-processed products are becoming dominant in the global food system. Obes Rev 2013;14(Suppl 2):21-8.
40. Baker P, Friel S. Processed foods and the nutrition transition: evidence from Asia. Obes Rev 2014;15:564-77.
41. Moubarac JC, Batal M, Martins AP, Claro R, Levy RB, Cannon G, Monteiro C. Processed and ultra-processed food products: consumption trends in Canada from 1938 to 2011. Can J Diet Pract Res 2014;75:15-21.
42. Zick CD, Stevens RB. Trends in Americans' food-related time use: 1975-2006. Public Health Nutr 2010;13:1064-72.
43. Mozaffarian D, Ludwig DS. Dietary guidelines in the 21st century - a time for food. JAMA 2010;304:681-2.
44. Fulgoni VL III, Keast DR, Drewnowski A. Development and validation of the nutrient-rich foods index: a tool to measure nutritional quality of foods. J Nutr 2009;139:1549-54.
45. Webster JL, Dunford EK, Neal BC. A systematic survey of the sodium contents of processed foods. Am J Clin Nutr 2010;91:413-20.
46. Ni Mhurchu C, Capelin C, Dunford EK, Webster JL, Neal BC, Jebb SA. Sodium content of processed foods in the United Kingdom: analysis of 44,000 foods purchased by 21,000 households. Am J Clin Nutr 2011;93:594-600.