Processed and Ultra-processed Food Products: Consumption Trends in Canada from 1938 to 2011

Publication: Canadian Journal of Dietetic Practice and Research
21 May 2014

Abstract

Purpose

A classification of foods based on the nature, extent, and purpose of industrial food processing was used to assess changes in household food expenditures and dietary energy availability between 1938 and 2011 in Canada.

Methods

Food acquisitions from six household food budget surveys (1938/1939, 1953, 1969, 1984, 2001, and 2011) were classified into unprocessed or minimally processed foods, processed culinary ingredients, and ready-to-consume processed or ultra-processed products. Contributions of each group to household food expenditures, and to dietary energy availability (kcal per capita) were calculated.

Results

During the period studied, household expenditures and dietary energy availability fell for both unprocessed or minimally processed foods and culinary ingredients, and rose for ready-to-consume products. The caloric share of foods fell from 34.3% to 25.6% and from 37% to 12.7% for culinary ingredients. The share of ready-to-consume products rose from 28.7% to 61.7%, and the increase was especially noteworthy for those that were ultra-processed.

Conclusions

The most important factor that has driven changes in Canadian dietary patterns between 1938 and 2011 is the replacement of unprocessed or minimally processed foods and culinary ingredients used in the preparation of dishes and meals; these have been displaced by ready-to-consume ultra-processed products. Nutrition research and practice should incorporate information about food processing into dietary assessments.

Résumé

Objectif

Une classification des aliments basée sur la nature, le degré et la fonction de leur transformation industrielle a été utilisée pour évaluer les changements en matière de dépenses alimentaires des ménages et de disponibilité de l’énergie alimentaire entre 1938 et 2011 au Canada.

Méthodes

Les données sur l’acquisition des aliments issues de six enquêtes sur le budget alimentaire des ménages (1938/1939, 1953, 1969, 1984, 2001 et 2011) ont été classifiées selon les catégories suivantes : aliments non transformés ou minimalement transformés, ingrédients culinaires transformés, et produits prêts à consommer transformés ou ultratransformés. Les contributions de chaque groupe aux dépenses alimentaires des ménages et à la disponibilité de l’énergie alimentaire (kcal par habitant) ont été calculées.

Résultats

Pendant la période de l’étude, les dépenses des ménages et la disponibilité de l’énergie alimentaire ont chuté pour les aliments non ou minimalement transformés et les ingrédients culinaires transformés, et ont augmenté pour les produits prêts à consommer. La proportion de calories provenant d’aliments non transformés ou peu transformés a diminué de 34,3 à 25,6 %. En ce qui concerne les ingrédients culinaires, cette proportion est passée de 37 à 12,7 %. La part de produits prêts à consommer a grimpé de 26,1 à 61,7 %, et l’augmentation était particulièrement notable pour les aliments ultratransformés.

Conclusions

Le facteur le plus important ayant mené à des changements aux habitudes alimentaires de la population canadienne entre 1938 et 2011 est le remplacement d’aliments non ou minimalement transformés et d’ingrédients culinaires transformés dans la préparation de mets et repas par des produits prêts à consommer ultratransformés. La recherche sur la nutrition et la pratique devraient tenir compte du type de transformation des aliments lors de l’évaluation de l’alimentation.

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Information & Authors

Information

Published In

cover image Canadian Journal of Dietetic Practice and Research
Canadian Journal of Dietetic Practice and Research
Volume 75Number 1March 2014
Pages: 15 - 21

History

Version of record online: 21 May 2014

Authors

Affiliations

Jean-Claude Moubarac
PhD, Department of Nutrition, School of Public Health, University of São Paulo, São Paulo, Brazil
PhD, Département de Nutrition, Faculté de Médicine, Université de Montréal, Montreal, QC
Malek Batal
PhD, Département de Nutrition, Faculté de Médicine, Université de Montréal, Montreal, QC
Ana Paula Bortoletto Martins
PhD, Department of Nutrition, School of Public Health, University of São Paulo, São Paulo, Brazil
Rafael Claro
PhD, Department of Nutrition, School of Public Health, University of São Paulo, São Paulo, Brazil
Renata Bertazzi Levy
PhD, Department of Preventive Medicine, Faculty of Medicine, University of São Paulo, São Paulo, Brazil
Geoffrey Cannon
PhD, Department of Nutrition, School of Public Health, University of São Paulo, São Paulo, Brazil
Carlos Monteiro
PhD, Department of Nutrition, School of Public Health, University of São Paulo, São Paulo, Brazil

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