Since 1938, the consumption of processed foods has increased by 136%
A study (1) , published in the Canadian Journal of Dietetic Practice and Research, presents the changes in food expenditures of Canadians.
The study indicates that the most significant change resulting in new eating habits for Canadians between 1938 and 2011 was the replacement of unprocessed (or minimally processed) foods and cooking ingredients used in meal preparation. These foods have been replaced by highly processed products , ie “ready-to-eat” dishes for example.
The course of the study
The study was conducted by researchers from the University of Montreal.
The researchers obtained 6 household food budget surveys (in 1938/1939, 1953, 1969, 1984, 2001 and 2011). Using these surveys, they were able to classify foods into different categories, namely:
- Unprocessed (or minimally processed)
- Processed as culinary ingredients
- Processed (or highly processed) as ready-to-eat products
It was calculated, for each of these categories: their share in household budgets, and their share in dietary energy intake (in kcal per capita).
The results
Over the study period, household spending decreased for:
- Unprocessed (or minimally processed) foods. The proportion fell from 34% in 1938 to 25.6% in 2011.
- Culinary ingredients. The proportion fell from 34% in 1938 to 25.6% in 2011.
- Concerning expenses related to ready-to-eat products: a real increase was observed, of 136% compared to 1938 .
Logically, the energy values are now mainly produced by the transformed elements:
- For unprocessed (or minimally processed) foods, the energy value dropped from 34.3% to 25.6%.
- For culinary ingredients, the figure fell from 37% to 12.7%.
- On the other hand, the study indicates that processed products now represent almost 2/3 (61.7%) of household energy intake, compared to 28.7% in 1938 . The study also indicates that the increase was extremely significant for “ultra-processed” products.
Natural or industrial transformation?
In half a century, the consumption of preserves such as ravioli or cassoulet has increased significantly, as has the consumption of prepared meals (and frozen meals). This is what the study corroborates, in Canada at least.
This change in lifestyle is due to many conditions: professional for example, but also family. Households have changed their way of life, it is the same for foods that have undergone mutations.
Products of plant or animal origin, culinary ingredients, groceries and industrial charcuterie are all products that have been modified over the years. The transformations range from a low level to an overtransformation level.
These figures lead to the conclusion that households are opting more and more, for half a century, for another mode of food consumption . They use less fresh produce and seem to be abandoning home cooking in favor of ready-to-eat products.
What about health?
Cooking in the 1930s, even without using ready-made products, was not perfect. Indeed there were deficiencies, particularly in vitamins C and D. This is why the State, in Canada, reacted by seeking to promote the enrichment of certain foods in order to offer a more balanced diet to all.
Today the offer has expanded. Dyes and additives are present in many products, but industrial companies continue to enrich and enhance each dish. Although ravioli were one of the first “ready-to-eat” products offered, there are many flavors and colors sold today: from shepherd’s pie to catering trays, not forgetting regional dishes, dishes from around the world and vegetarians.
Although a few scandals have broken out, in relation to the freshness of products and the risks of contamination, industrial companies are extremely vigilant with regard to the quality of the products offered to consumers.
However, it is advisable to remain vigilant on the consumption of these products which are not as healthy and as balanced as a family dish, because of the colorings, additives, sauces and the fat present. Too much, the excess of prepared meals, can lead to overweight or even obesity.
Stephen Paul is the lead author and founder of My Health Sponsor. Holder of a diploma in health and well-being coaching with more than 200 articles in the field of health, he makes it a point of honor to offer advice based on reliable information, based on scientific research, and verified by health professionals.