Processed foods: contributions to nutrition

Abstract

Both fresh and processed foods make up vital parts of the food supply. Processed food contributes to both food security (ensuring that sufficient food is available) and nutrition security (ensuring that food quality meets human nutrient needs). This ASN scientific statement focuses on one aspect of processed foods: their nutritional impacts. Specifically, this scientific statement 1) provides an introduction to how processed foods contribute to the health of populations, 2) analyzes the contribution of processed foods to "nutrients to encourage" and "constituents to limit" in the American diet as recommended by the Dietary Guidelines for Americans, 3) identifies the responsibilities of various stakeholders in improving the American diet, and 4) reviews emerging technologies and the research needed for a better understanding of the role of processed foods in a healthy diet. Analyses of the NHANES 2003-2008 show that processed foods provide both nutrients to encourage and constituents to limit as specified in the 2010 Dietary Guidelines for Americans. Of the nutrients to encourage, processed foods contributed 55% of dietary fiber, 48% of calcium, 43% of potassium, 34% of vitamin D, 64% of iron, 65% of folate, and 46% of vitamin B-12. Of the constituents to limit, processed foods contributed 57% of energy, 52% of saturated fat, 75% of added sugars, and 57% of sodium. Diets are more likely to meet food guidance recommendations if nutrient-dense foods, either processed or not, are selected. Nutrition and food science professionals, the food industry, and other stakeholders can help to improve the diets of Americans by providing a nutritious food supply that is safe, enjoyable, affordable, and sustainable by communicating effectively and accurately with each other and by working together to improve the overall knowledge of consumers.

© 2014 American Society for Nutrition.

Figures

FIGURE 1.

Evolution of food processing.

FIGURE 2.

Processing of foods is similar whether at home or in the factory.

FIGURE 3.

Intakes over time as reported in the 1976–1980, 1988–1994, and 2001–2008 NHANES.

FIGURE 4.

Contribution of fresh, frozen, canned, and dried fruit and vegetables to nutrient intakes from these foods in the US population (≥2 y of age) according to the NHANES 2003–2006. Adapted from reference .

FIGURE 5.

Impact of added nutrients from enrichment and fortification in the US population (≥2 y of age) on inadequate intake of certain vitamins according to the NHANES 2003–2006. The red arrows emphasize the gap. Adapted from reference . EAR, estimated average requirement; Ribo., riboflavin; Vit., vitamin.

FIGURE 6.

Impact of added nutrients from enrichment and fortification in the US population (≥2 y of age) on inadequate intake of certain minerals according to the NHANES 2003–2006. The red arrows emphasize the gap. Adapted from reference . EAR, estimated average requirement.

FIGURE 7.

Amount of energy and selected nutrients contributed to the American diet from minimally processed food, processed foods, and foods from restaurants and dining halls. Source: NHANES 2003–2008, day 1, ages ≥2 y. Covariates with age group included energy (kcal), sex, race-ethnicity, and poverty-income ratio.

FIGURE 8.

Contribution to the US diet of minimally processed foods (A), processed foods (B), and foods obtained from restaurants and dining halls (C). Source: NHANES, 2003–2008, day 1, ages ≥2 y. Covariates with age group included sex, race-ethnicity, and poverty-income ratio.

FIGURE 9.

Effect of blanching and freezing on the nutrient content of peas.

FIGURE 10.

Portion of the typical US food dollar contributed by various food supply chain industry groups in 2008. Adapted from reference .