Dietary Trends, International Health Article

Dietary Trends, International

What foods an individual eats is affected by the ability to access foods. Economic status, geography, and politics have influenced the diets of people throughout history. Poverty is linked to malnutrition, while economic growth and a rise in population pose new nutritional problems. Ironically, diets high in complex carbohydrates and fiber in poor economic times give way to consumption of foods high in sugars and fat when economic conditions improve.

Between 1995 and 1997, among countries that showed an increase in per capita incomes, average caloric consumption also showed a significant increase. Between 1970 and 1972, and between 1996 and 1997, world consumption of calories from complex carbohydrates fell by 30 percent while the consumption of calories from meat increased by a third (33%) and those from vegetable oil by almost half (46.2%). As nations become wealthier, people move from eating "a poor man's diet" of high levels of grains, fruits, and vegetables to consuming diets with more fats and sugar. Fat still remains the food for the rich—with more income, people start to eat more meat and poultry, and vegetable oils become more available. Combined with cane and corn sugars, vegetable oils are used to produce baked goods and snack foods high in calories.

The Westernization of Dietary Patterns

Toward the end of the twentieth century, economic growth among developing countries caused the phenomenon of the Westernization of traditional eating patterns. Industrialization and modern transportation brought baking technology and Western food styles to developing countries. New and tasty foods high in fat, sugar, and salt became the choice of the new rich. Trendy fast foods, soft drinks, and meat products replaced traditional ethnic foods.

Fortunately, in many emerging societies the poor are still unable to afford Western fast foods, and are thus spared the ills of high consumption of fats, meat, and sugars. For example, many people in India still spend more than half their income on food consumed at home, compared to the average American, who spends less than 8 percent of his or her disposable income on home-cooked food.

The American diet, much like that of many industrialized nations, derives its calories from fats, sugars, and animal products in foods prepared or processed away from home. One out of every three meals in America is consumed away from home. From 1990 to 2000 there was a 14 percent decrease in the number of meals eaten at home. In 1977 only 16 percent of all meals and snacks were eaten way from home. By 1995, this rose to 27 percent. In 1995, away-from-home foods provided 34 percent of total caloric intake, an increase from 18 percent in 1977. In addition, eating at home does not always mean cooking. Supermarkets and grocery stores provide thousands of ready-made meals, frozen foods, and processed meals that require little preparation at home.

Total fat consumption in the United States increased from 18 percent in 1977 to 38 percent in 1995. According to Lin and Frazao, away-from-home foods deliver more calories in fat and saturated fat and are lower in fiber and calcium than home-cooked foods. The average total calories consumed by Americans rose from 1,807 calories in 1987 to 2,043 calories in 1995. Since away-from-home foods deliver more fat and more calories, the trend of eating out can become a health hazard. People tend to eat more from restaurants and fast-food places because many eating establishments "supersize" their portions. Customers feel that they get their money's worth when they receive more food than they need.