(WASHINGTON, DC, March 27, 2006)—Consumers are getting the message that some healthful food components, such as whole grains and certain types of fats found in fish and nuts, promote health. Consumers also have begun to add foods containing these components into their diet. But do they understand what health benefits they may gain from consuming these and other “functional” food components? According to an online International Food Information Council (IFIC) Foundation survey of 1,000 Americans ages 18 or older conducted in November 2005, consumers rate fish oil (70%) and omega-3 fatty acids (58%) as “somewhat or extremely healthful.” The same survey found that 88 percent said whole grains are “somewhat or extremely healthful” and 87 percent of consumers believe the same of fiber. (See Methodology and Data Slides 1 and 2 under Supporting Data below)
Consumption of Healthful Components
According to the survey, 75 percent of Americans said they are trying to consume more fiber and whole grains and about one-half said they are trying to consume more omega-3 fatty acids. (See Data Slides 3 and 4 under Supporting Data below)
“Consumers told us that they are acting upon the advice to consume more fiber, whole grains, and healthful dietary fats as a part of a balanced diet,” said Susan T. Borra, RD, president of the IFIC Foundation and past president of the American Dietetic Association (ADA). “Consumers also are becoming more aware of the role that certain foods or food components may have in promoting health and reducing the risk of disease.”
Diet-Disease Relationships
Other research conducted by IFIC in May 2005 found that Americans are beginning to recognize the relationship that certain foods or food components may have in reducing the risk of certain diseases. This is especially strong among those “diet/disease” pairings that have long-held associations. For example:
- Ninety-two percent of Americans recognize that fiber, found in fruits, vegetables, and some breads and cereals, is good for maintaining a healthy digestive system. Eighty-three percent recognize that fiber may reduce the risk of cancer, and seventy-eight percent recognize that fiber may reduce the risk of heart disease.
- Eighty-three percent recognize that whole grains, found in whole-grain cereals, breads, and pasta, may reduce the risk of heart disease.
- Ninety-three percent of Americans recognize that calcium, found in milk, cheese, yogurt, and some fortified beverages, may play a role in the promotion of bone health. Eighty-eight percent recognize that Vitamin D, found in fortified foods and beverages, may provide the same benefit. (See Data Slide 5 under Supporting Data below)
Other associations, between foods and the reduced risk of certain diseases, that are gaining ground include:
- Seventy-eight percent recognize that omega-3 fatty acids, found in some fish and fortified foods, may reduce the risk for heart disease.
- Fifty-seven percent recognize that lycopene, found in processed tomato products, such as tomato sauce, may reduce the risk for certain cancers.
- Nearly half recognize that pre- and probiotics, found in some fortified foods, such as yogurt and dairy beverages, may aid in digestive health, and soy protein may reduce risk of heart disease. (See Data Slide 6 under Supporting Data below)
Consumers Interested in Learning More
Eighty-three percent of Americans say they are interested in learning more about the foods that offer health benefits beyond basic nutrition. (See Data Slide 7 under Supporting Data below)
“Now more than ever, we know that food impacts health and consumers want to put this advice into practice,” said Borra. “But we need to remember that it is not one component or one food that reduces the risk of disease or makes a person lose or gain weight. It’s the totality of the diet—balanced food choices and portion sizes combined with physical activity—that has the greatest benefit to health.”
About the 2006 IFIC Foundation Food & Health Survey
The 2006 IFIC Foundation Food & Health survey was designed to develop a comprehensive picture of Americans’ perceptions and behaviors regarding key health related issues including diet, physical activity, and weight. This is the fourth, and final, research summary to be released this year by The IFIC Foundation Food & Health Survey, a tracking survey intended to provide ongoing information on consumer attitudes toward health, nutrition, and food. Supporting data tables for this information can be found at http://www.ific.org/newsroom/releases. Findings on calorie perceptions, dietary fats, and carbohydrates were distributed throughout March 2006. The full survey results will be released in early May 2006. The IFIC Foundation plans to replicate this research every 12-24 months.
About the 2005 IFIC Consumer Attitudes toward Foods for Health Research
The Consumer Attitudes toward Foods for Health research is a quantitative, Web-based survey of U.S. adults, 18 and older that measures and tracks changes in consumer awareness of and interest in functional foods, or any food or food component that may have health benefits beyond basic nutrition, and explore the factors that may impact behavior and perceptions. (See Methodology 2 under Supporting Data below) The sample size in 2005 was 1,012. This is the fourth edition of the survey, which was also fielded in 1998, 2000, and 2002. The survey is scheduled again for 2007. A list of healthful food components, corresponding food sources, and potential benefits can be found at http://www.ific.org/nutrition/functional.
Supporting Data
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The International Food Information Council (IFIC) and the IFIC Foundation will effectively communicate science-based information on health, nutrition, and food safety for the public good. The IFIC Foundation is supported primarily by the broad-based food, beverage and agricultural industries. IFIC Foundation materials are available at http://ific.org/newsroom. For interviews with scientific experts or for more information, call (202) 296-6540.
