Changes in Serving Size, Calories, and Sodium Content in Processed Foods From 2009 to 2015

Abstract

IntroductionApproximately 60% of the American diet comes from processed foods, which makes improving their nutritional quality important for Americans’ health. The objective of this study was to measure changes in serving sizes, calories, and sodium in top-selling processed foods that were on the market in 2009 and 2015.MethodsWe analyzed products in the top 80% of sales in the 54 processed food categories with consistent serving sizes and sales metrics that were on the market in both 2009 and 2015. Mean serving size, calories (per serving and density), sodium (per serving and density), and sales were calculated for 2,979 branded processed food products. For each stratification of calorie density and sodium density (decreased, increased, or did not change), we calculated the mean serving size, calorie density, sodium density, and sales for each year.ResultsFrom 2009 to 2015, we found decreases in serving size (−2.3%, P < .001), calories per serving (−2.0%, P < .001), calorie density (−1.1%, P < .001), sodium per serving (−7.6%, P < .001), and sodium density (−6.0%, P < .001). A decrease in calorie density did not correspond to an increase in sodium density or vice versa. A decline in sales was observed regardless of whether calorie density or sodium density decreased, increased, or did not change.ConclusionReductions in calorie and sodium density occurred in tandem, suggesting that manufacturers reformulated for more than one health goal at the same time. Instead of unintended negative consequences of encouraging companies to reformulate for one nutrient, an overall net nutritional benefit occurred.

Assessing Changes in Sodium Content of Selected Popular Commercially Processed and Restaurant Foods: Results from the USDA: CDC Sentinel Foods Surveillance Program

“…Our results from tracking of labels are comparable to others [36]. Previous studies reported reductions in some categories but not all, and more reductions than increases in sodium content.…”

“…Some of these changes, although not all, could be related to addition of potassium salts (a salt substitute), such as in refrigerated biscuit dough. We did not observe the synergistic reductions in sodium and calories, as reported by Clapp et al [36].…”

“…However, these studies reported reductions in a much larger proportion of foods. For example, Clapp et al [36] reported sodium reduction in about half of the products from 2009 to 2015, Poti et al [37] for seven of the 10 food group sources of sodium from 2000 to 2014 by at least 10%, and Jacobson et al [38] in ~40% of the ~400 products monitored from 2005 to 2011. We saw reductions in only a quarter of the products.…”

“…This may be related to the different time periods and our definition of change as at least ±10%, among other factors. Clapp et al defined it as ±1%, and others calculated it as any change in the mean value [36]. Jacobson et al [38]) also noted an increase of 2.6% in mean sodium and increase in over half of the 78 fast food restaurant foods tracked from 2005 to 2011.…”

What is the impact of food reformulation on individuals' behaviour, nutrient intakes and health status? A systematic review of empirical evidence

“…The majority of studies reported on either the choice and acceptability of reformulated foods ( n = 27) 15–30 or nutrient intakes ( n = 26) in the context of reformulation 5,18,24,25,29,31–42 . Only six studies reported on outcomes linked to reduction of NCD burden such as diet‐related risk factors or diseases 43–48 .…”