The mean number of additives in consumer-purchased food and beverage items has climbed from 3.7 in 2001 to 4.5 in 2019

Sixty percent of the foods purchased by Americans contain technical food additives, a 10 percent increase since 2001, as per a latest research.

The mean number of additives, including flavouring agents, preservatives, and sweeteners, has increased from 3.7 in 2001 to 4.5 in 2019 in consumer-purchased food and beverage items, providing strong evidence that the prevalence of food additives is rising.

Food additives are substances that are added to foods to improve their taste, texture, appearance, and shelf life. Some additives, such as preservatives and antioxidants, are added to prevent spoilage and increase the shelf life of the food.

The study was published in the Journal of the Academy of Nutrition and Dietetics, by Elsevier.

“Our research clearly shows that the proportion of ultra-processed foods with additives in Americans’ shopping carts increased significantly between 2001 and 2019,” noted lead investigator of the study Elizabeth K. Dunford. “We observed this trend across all food and additive categories.”

Even worse, perhaps most concerning results find that a 22 percent higher percentage of baby food purchases were ultra-processed and contained additives.

Dr Dunford said there is mounting evidence linking excessive intake of processed foods to negative health consequences. However, the investigators did note one positive development: a reduction in the usage of added flavors in carbonated soft drinks.

Each year, American consumers buy more than 400,000 packaged food and beverage products from grocery stores. With new food items regularly being introduced on store shelves, the consumption of ultra-processed foods is on the rise, leading to higher intake of sodium, sugar, and saturated fats.

“With manufacturers producing foods and beverages with an increasingly higher number of additives, it is more important than ever to understand what is in the foods that Americans are buying and eating,” remarked the study’s senior investigator, Barry Popkin.

“US consumers are demanding a much higher level of transparency from brands and retailers than in previous years. We hope the findings from this study will be used to inform policymakers on where Americans – especially babies – are being exposed to additives, and how the packaged food supply is changing,” Popkin added.

Prior studies were limited by the absence of publicly accessible ingredient databases to identify and quantify the top additives in US foods, hindering the evaluation of their potential role in associated health risks.

However, this study breaks new ground by examining actual purchases of US consumers, rather than relying on self-reported food and beverage intake, to assess the exposure to food additives in ultra-processed foods. This approach is crucial for accurately determining the impact of food additives on adverse health outcomes.

“The results can also set the foundation for future work in this area and provide direction for future researchers,” Dr. Dunford said. “At a minimum, I hope this work leads to further investigation into the types and amounts of ingredients being used in the manufacturing of baby food products.”

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