Dr. Jamuna Prakash, Professor, Department of Food Science and Nutrition, University of Mysore
Understanding the transitioning food patterns in the context of processed foods
Processing is an essential tool for making food edible, and modern food processing is a boon for almost everyone: (i) for an overworked housewife, it lessens the burden of work; (ii) for the younger population, it offers a variety of food; (iii) for food manufacturers, it supports a huge industry, creating resources and employability at multiple levels for many; (iv) for allied business partners, it creates opportunities; (v) for agriculturists, it saves tons of produce through better handling, transport, and storage, and so on.
Particularly during the last seven decades, food processing has evolved from primary processed products to the present-day ultra-processed products, from low-technology units to highly automated manufacturing facilities, and from basic packaging to highly advanced shelf-stable, ready-to-eat packaged products. These innovations have done wonders for what we cook or eat today. However, let us ask a question: Have all these innovations benefited humanity unquestionably in all aspects, or is there a negative side to them?
Now, to ponder over this issue, picture a meal pattern from over a century ago. The ingredients used were far lesser in number, featuring whole grains comprising unrefined cereals, coarse millets, whole legumes, crude oils, locally grown vegetables and fruits, meat from animals fed with natural feeds, and dairy products. Diversity arose from the seasonally available produce, following local or geographical restrictions. Meals were prepared fresh every day and eaten at designated times. Cooked food was never stored, and hence, retained maximum nutrition.
Fast forward to a modern-day meal. The pattern may be the same, but there is a distinct difference in quality. The modern meal is high in sugar, salt, and fat, predominating in refined cereals, polished grains, refined oils, and meat sourced from farm-bred animals. Extend this further to the habits of the younger generation, who mostly depend on processed or catered meals not cooked at home. These meals are highly palatable but often devoid of essential nutrition, accompanied by plenty of energy-rich beverages.
A closer look at impact of processed foods on human health and nutrition
Nutritionally, how has this transition impacted dietary intakes? There has been a redistribution of energy contributed from carbohydrates, proteins, and fats. In today’s diets, more energy comes from simple carbohydrates and fats compared to traditional diets. The dietary fibre content has decreased significantly. The type of fat has changed from crude oils to refined oils and trans-fats. Diets are deficient in essential minerals and vitamins. The predominance of fat and sugar calories, coupled with lifestyle changes involving low physical activity, is increasing the burden of overweight and obesity, not only in urban areas but also in rural populations.
Additionally, the increase in disposable income has also allowed millennials to indulge in unhealthy food choices. A significant portion of the income is spent on processed, and packaged foods and beverages. The availability of online ordering and home delivery of food has simplified access to any type of food at any time of the day – disrupting regular eating schedules and desirable food behaviours.
Undernutrition, overnutrition, non-communicable diseases, aging, and related issues are compromising the quality of life globally. Time and again, we are confronted with worrying trends of the increasing burden of non-communicable diseases in the Indian population.
A recent study published in The Lancet by the ICMR states that the overall weighted prevalence of diabetes in Indians is around 11.4%, whereas 15.3% are pre-diabetic (individuals with blood sugar levels higher than normal and at a higher risk of developing diabetes). The prevalence of hypertension was found to be around 35.5%. Another trend observed was that of increasing obesity, with 28.6% of the overall population being obese and 39.5% having abdominal obesity (The ICMR-INDIAB National Cross-Sectional Study, The Lancet, Vol. II, (7), pp. 474-489, July 2023). The National Family Health Survey-5, wherein data on diabetes prevalence and hypertension was collected for the first time, also shows similar trends.
These figures are very alarming, indicating the ever-increasing burden of non-communicable diseases. These trends have long-term implications – reduced productivity, physical and mental work efficiency, and increased demand for healthcare facilities, rising healthcare costs, and more.
Way forward: Shifting towards healthy foods
- The Consumer: Nutrition Literacy
Food choices cannot be devoid of health; hence, choosing a healthy lifestyle is the only option to prevent lifestyle diseases. Consumers need to be nutrition literate. Diet is proven to have a substantial influence on health, and nutrition is an important determinant of life expectancy. Consumers need to be adequately aware of the two hidden qualities of food, namely – safety and nutrition – which help in making better food selections.
- Processed food industry
The processed food industry needs to market healthy and safe foods. A special focus should be on reducing the levels of chemical additives, artificial colors, fats, sugar, and salt. The use of whole grains should be emphasized. Further, appropriate labeling of products is essential to provide accurate factual information and educate the consumer. In addition, there should be no false health claims.
- Catering industry
A large share of meals and snacks eaten today comes from the catering sector, which may include unorganized sectors. Hence, consumers should be aware of the quality of food procured from these sources. Food business operators should be adequately trained to provide safe, healthy, and hygienically prepared foods.