36% of Americans are dieting
More than one in three U.S. consumers are following a specific diet or eating pattern, and they are increasingly averse to carbohydrates and sugar, according to the 13th Annual Food and Health Survey, released by the International Food Information Council (IFIC) Foundation.
More than one in three U.S. consumers are following a specific diet or eating pattern, and they are increasingly averse to carbohydrates and sugar, according to the 13th Annual Food and Health Survey, released by the International Food Information Council (IFIC) Foundation. Given a list of diets to choose from, or the option to write in a response, 36% of Americans reported following a specific eating pattern or diet within the past year, about two-and-a-half times the number (14%) from 2017 when it was an open-ended question.
The top eating pattern cited was intermittent fasting (10%). Diets considered at least somewhat restrictive of carbohydrates were well represented, including Paleo (7%), low carb (5%), Whole30 (5%), high protein (4%), and ketogenic/high fat (3%). Younger consumers (aged 18–34) were more likely to follow a specific eating pattern or diet than those aged 35+.
More Americans than in previous years blame carbs, and specifically sugars, for weight gain. While sugars continue to be the most cited cause of weight gain (33%), carbohydrates ranked second at 25%, up from 20% in 2017. Both of those numbers are the highest since 2011. Fats (16%), protein (3%), and “all sources” (17%) were also blamed.
Almost all consumers are interested in getting specific health benefits from food or nutrients. However, the top two desired health benefits in 2018 changed places from 2017: This year, 20% ranked cardiovascular health as their top desired benefit, followed by weight loss or weight management at 18%, and energy at 13%. In 2017, those numbers were 16%, 32%, and 14%, respectively.
But consumers don’t know, and remain confused, about how to achieve these desired outcomes; only 38% are able to name a food they would seek out to help with their top health concern. Protein was most frequently identified (10%), followed by vegetables (7%), vitamins and minerals (5%), and fruits (4%).
“This dietary disconnect—the inability to connect specific foods and nutrients to desired health outcomes—illustrates the need for stronger, clearer, nutrition education based on the best available evidence,” said Joseph Clayton, CEO of the IFIC Foundation.