Healthfulness of the U.S. Food Supply

Krebs‐Smith, Susan M.; Reedy, Jill; Bosire, Claire

doi:10.1016/j.amepre.2010.01.016

Cited by 85 publications

(28 citation statements)

References 10 publications

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“…Various studies have been conducted to evaluate either the quality or relative quantity of specific foods over time, some of which have pointed to actions that might afford a healthier food supply. 11,19–21 Recommended actions include changes in the type and quantity of food produced; modifications in where and how food is produced; and adjustments in agricultural production, trade, prices, non-food uses, and crop acreage dedicated to food and feed.…”

Section: Resultsmentioning

confidence: 99%

“…Earlier research 11 examined the healthfulness of the U.S. food supply from 1970 through 2007 using the Healthy Eating Index (HEI)-2005, a density-based diet quality index that assesses conformance with the 2005 Dietary Guidelines. Since this previous work, which noted sizable gaps between Federal dietary guidance and the food supply, both the HEI and the food supply data have been updated.…”

Section: Introductionmentioning

confidence: 99%

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The United States Food Supply Is Not Consistent with Dietary Guidance: Evidence from an Evaluation Using the Healthy Eating Index-2010

Miller¹,

Reedy²,

Kirkpatrick³

et al. 2015

Journal of the Academy of Nutrition and Dietetics

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The United States (U.S.) food system is primarily an economic enterprise, with far-reaching health, environmental, and social effects. A key data source for evaluating the many effects of the food system, including the overall quality and extent to which it provides the basic elements of a healthful diet, is the Food Availability Data System. The objective of the present study was to update earlier research that evaluated the extent to which the U.S. food supply aligns with the most recent Federal dietary guidance, using the current Healthy Eating Index (HEI)-2010 and food supply data extending through 2010. The HEI-2010 was applied to 40 years of food supply data (1970–2010) to examine trends in the overall food supply as well as specific components related to a healthy diet, such as fruits and vegetables. The HEI-2010 overall summary score hovered around half of optimal for all years evaluated, with an increase from 48 points in 1970 to 55 points (out of a possible 100 points) in 2010. Fluctuations in scores for most individual components did not lead to sustained trends. The present study continues to demonstrate sizable gaps between Federal dietary guidance and the food supply. This disconnect is troublesome within a context of high rates of diet-related chronic diseases among the population and suggests the need for continual monitoring of the quality of the food supply. Moving toward a food system that is more conducive to healthy eating requires consideration of a range of factors that influence food supply and demand.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The United States Food Supply Is Not Consistent with Dietary Guidance: Evidence from an Evaluation Using the Healthy Eating Index-2010

Miller¹,

Reedy²,

Kirkpatrick³

et al. 2015

Journal of the Academy of Nutrition and Dietetics

Self Cite

View full text Add to dashboard Cite

show abstract

“…As such, it reflects the overall diet composition (quality) and not whether energy intake is in line with requirements (quantity). Moreover, the density-basis allows the HEI to be applied to any level of dietary assessment: the national food supply, 23,24 the food environment, 25 a set of menus, 26 or individual dietary intake. 14 However, when applied to individuals’ diet, as done in this analysis, the HEI-2010 measures diet quality irrespective of the individuals’ specific caloric or nutrient requirements.…”

Section: Discussionmentioning

confidence: 99%

“…Previous analyses have shown that the distribution of types of foods available at a variety of levels in the food system does not match the proportion of foods needed to meet diet quality recommendations. 23–26 When scored on the HEI-2010, the U.S. food supply scored between 48 and 55 of 100 points for every year between 1970 and 2010. 24 The components where the food supply scored lowest – whole grains, total fruit, and greens and beans 24 – parallel components in the HEI-2010 where we see lowest scores in the population intake.…”

Section: Discussionmentioning

confidence: 99%

American Diet Quality: Where It Is, Where It Is Heading, and What It Could Be

Wilson¹,

Reedy²,

Krebs‐Smith³

2016

Journal of the Academy of Nutrition and Dietetics

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124

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Background Diet quality is critically important to the prevention of many types of chronic disease. The Federal government provides recommendations for optimal diet quality through the Dietary Guidelines for Americans and sets benchmarks for progress towards these recommendations through the Healthy People objectives. Objective This analysis estimated recent trends in American diet quality and compared those trends to the quality of diets that would meet the Healthy People 2020 (HP2020) objectives and the 2010 Dietary Guidelines for Americans (DGAs) in order to measure progress towards our national nutrition goals. Design This analysis used 24-hour recall data from the cross-sectional National Health and Nutrition Examination Survey, between the years of 1999–2000 and 2011–2012, to determine mean intakes of various dietary components for the United States population over time. Mean intakes were estimated using the population ratio method, and diet quality was assessed using the Healthy Eating Index-2010 (HEI-2010). Results The mean HEI-2010 total score for the U.S. population has increased from 49 in 1999–2000 to 59 in 2011–2012; continuing on that trajectory, it would reach a score of 65 by 2019–2020. A diet that meets the HP2020 objectives would receive a score of 74, and, by definition, a diet that meets the 2010 DGAs would receive a score of 100. Trends in HEI-2010 component scores vary; all HEI-2010 component scores except sodium have increased over time. Conclusions Diet quality is improving over time, but not quickly enough to meet all of the HP2020 objectives. Whole fruit and empty calories are the only HEI-2010 components on track to meet their respective HP2020 targets. Furthermore, the country falls short of the 2010 DGAs by a large margin in nearly every component of diet quality assessed by the HEI-2010.

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“…Current agricultural policy arrangements that channel tax payer subsidies for row crops but do not support fruit and vegetable growers are at odds with a US food supply system designed to deliver an affordable and healthful diet for low-income populations. [24] Also, populations with low-socioeconomic status may have limited access to healthful foods and lack enough nutrition knowledge in making healthy food choices. [25] Our modeling results suggested that the differences in dietary quality between non-Hispanic whites and non-Hispanic blacks were largely explained by socioeconomic inequity, while other factors, such as dietary traditions and cultural differences, may have played a more important role in the differences between non-Hispanic whites and Mexican Americans.…”

Section: Discussionmentioning

confidence: 99%

Improvements In US Diet Helped Reduce Disease Burden And Lower Premature Deaths, 1999–2012; Overall Diet Remains Poor

Wang

Chiuve

et al. 2015

Health Affairs

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Evaluation of time trends in dietary quality and their relation to disease burden provides essential feedback for policy making. We used an index titled the Alternate Healthy Eating Index 2010 to evaluate trends in dietary quality among 33,885 US adults. From 1999 to 2012, the index increased from 39.9 to 48.2 (perfect score = 110). Gaps in performance on the index persisted across socioeconomic groups or widened. Using data relating index scores to health outcomes in two large cohorts, we estimated that the improvements in dietary quality from 1999 to 2012 prevented 1,064,840 premature deaths. Also, this improvement in diet quality resulted in 8.6 percent fewer cardiovascular disease cases, 1.3 percent fewer cancer cases, and 12.6 percent fewer type 2 diabetes cases. Although the steady improvement in dietary quality likely accounted for substantial reductions in disease burden from 1999 to 2012, overall dietary quality in the US remains poor. Policy initiatives are needed to ensure further improvements.

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Healthfulness of the U.S. Food Supply

Cited by 85 publications

References 10 publications

The United States Food Supply Is Not Consistent with Dietary Guidance: Evidence from an Evaluation Using the Healthy Eating Index-2010

The United States Food Supply Is Not Consistent with Dietary Guidance: Evidence from an Evaluation Using the Healthy Eating Index-2010

American Diet Quality: Where It Is, Where It Is Heading, and What It Could Be

Improvements In US Diet Helped Reduce Disease Burden And Lower Premature Deaths, 1999–2012; Overall Diet Remains Poor

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