Dante Carrillo
Diets have changed significantly since the 1960s, with people consuming more calories and animal-source foods, and less legumes, coarse grains, and vegetables. In the US, diets shifted towards processed foods, edible oils, and sugar-sweetened products in the 1970s. Consumption of beef and whole milk has decreased, while chicken, cheese, and yogurt consumption has increased. Globally, people are eating more fresh fruits and vegetables, but also more high-fructose corn syrup. These changes are driven by various factors, including agricultural policies, technological advancements, and economic factors.
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What You'll Learn
Consumption of fruit has risen, while bread, cereals, potatoes and vegetables have fallen
Since the 1960s, the consumption of fruit has risen, while bread, cereals, potatoes, and vegetables have fallen. This shift in diet is attributed to various factors, including changing tastes, economics, and the introduction of new cuisines.
The rise in fruit consumption is partly due to increased access to a diverse range of fruits through globalisation and trade deals. For example, limes and avocados became more readily available to consumers in the US market. This shift towards fresh produce also contributed to the decline in canned, frozen, or dried goods, which were more commonly consumed in the past.
The consumption of bread has decreased significantly since the 1960s. In the UK, for instance, there has been a 75% reduction in white bread consumption since 1974, while brown and wholemeal bread purchases have increased by 85%. This shift may be influenced by a growing awareness of the health benefits of wholemeal bread compared to its white counterpart.
Cereals, potatoes, and vegetables have also seen a decline in consumption. In the US, the shift away from vegetables began in the 1970s, with a notable decrease in the intake of legumes, coarse grains, and other vegetables. This trend is not limited to the US, as diets rich in these foods are disappearing in urban and rural areas across the globe, particularly in low and middle-income countries.
While specific data on potato consumption is limited, it is evident that potatoes, especially fresh ones, are consumed less frequently than in previous decades. This reduction may be influenced by the perception that potatoes contribute to high cholesterol levels, leading people to opt for alternatives.
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People eat less visible fat, but more hidden fat in processed food
Since the 1960s, people have been eating less visible fat, but more hidden fat in processed food. This shift in diet can be attributed to various factors, including changing tastes, economics, and the increasing availability of processed and fast food.
In the past, visible fats such as butter, margarine, and meat fat were commonly consumed. However, with growing awareness of the link between dietary fat and health issues like cardiovascular disease and cancer, people have become more conscious of reducing their visible fat intake. As a result, consumption of foods like eggs, butter, whole milk, and heavy cream has decreased over time.
At the same time, there has been a significant increase in the consumption of hidden fats found in processed foods, takeaways, and restaurant meals. This includes edible oils used in cooking and added to processed foods, as well as saturated fats in meat and dairy products. The development of technology in the 1950s and 1960s made it cheaper to remove oils from oilseeds (such as corn, soybean, and cottonseed), contributing to the increased use of these oils in food production.
The rise of processed foods and the convenience they offer have also played a role in this dietary shift. Since the 1970s, there has been an increasing reliance on processed and convenience foods, with people eating more meals prepared outside the home. This trend has likely contributed to the higher intake of hidden fats, as these foods often contain added oils and fats for taste, texture, and preservation.
Additionally, the expansion of global trade has influenced diets by providing access to a wider variety of fruits and vegetables. However, this has also led to an increase in the consumption of high-fructose corn syrup and other caloric sweeteners, which are often added to processed foods and beverages, further contributing to the hidden fat and sugar content in people's diets.
While people may be eating less visible fat, the increase in hidden fat and added sugars in processed foods has become a concern for public health. Understanding these dietary shifts is crucial to promoting healthier eating habits and addressing issues like obesity and cardiometabolic problems, especially in low- and middle-income countries.
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People are consuming more meat, but less fish
Since 1960, diets have changed significantly. In the US, meat consumption has increased, with the average person eating 224.6 pounds of meat every year. This is a notable increase from the 1960s, when meat consumption was already high. In the US, meat consumption nearly doubled between 1961 and 2007. This increase is largely due to a rise in poultry consumption, with chicken overtaking beef as the country's favourite meat in the 1990s. Chicken is now the most-consumed type of meat in the US, with the average person eating 82 pounds of beef and 149 pounds of chicken per year. This shift towards chicken is driven by the perception that it is more environmentally friendly and less costly than beef.
On the other hand, fish consumption has decreased since the 1960s. While it used to be common for people to eat fish on Fridays, this is no longer the case. Fish consumption has remained low and stable over the past century, with other meats taking its place in people's diets. This is reflected in global trends, where fish and seafood consumption has remained stagnant or decreased while meat consumption has increased.
While meat consumption has increased in the US and other high-income countries, the rate of change has been relatively slow compared to other regions. In the early 1960s, Europe and North America were the primary meat-producing regions. However, their combined share has decreased, with Asia now being the largest meat producer. This shift is due to the rapid growth of populations and economies in Asian countries, particularly China, which has seen a substantial increase in meat consumption per person since the early 1960s.
Overall, while people in the US and other high-income countries are consuming more meat than they did in the 1960s, they are eating less fish. This change in diet has public health implications, as high meat consumption is linked to increased risk of chronic diseases. Additionally, the environmental impact of meat production contributes to climate change. While there is a growing trend towards plant-based alternatives, meat consumption remains high, indicating a need for further efforts to promote sustainable and healthy diets.
Since the 1960s, there have been notable changes in what people eat, with meat consumption on the rise and fish consumption declining. These trends have public health and environmental implications, highlighting the importance of promoting balanced and sustainable diets.
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There is greater access to a variety of foods
Since the 1960s, there has been greater access to a variety of foods. This is due to several factors, including globalisation, trade deals, and agricultural policies. For example, the North American Free Trade Agreement (NAFTA) has given Americans access to a wider range of fruits such as limes and avocados. In addition, the development of technology has played a role, with the creation of new techniques to cheaply remove oils from oilseeds (corn, soybean, cottonseed, red palm seeds, etc.) in the 1950s and 1960s.
The variety of foods available has also increased due to the growth of different communities. For instance, the expansion of Indian and Chinese communities in the 1960s introduced new cuisines to Britain. Similarly, globalisation has brought about a greater variety of foods from different cultures, with dishes like Spaghetti Bolognese becoming popular.
Another factor contributing to the greater access to a variety of foods is the rise of processed and packaged foods. While this trend began in the 1970s, it has continued to evolve, with a wide range of frozen, canned, and dried produce available today. However, it is important to note that the consumption of fresh fruits and vegetables has also increased, indicating a shift towards healthier options.
The average person today has access to a diverse range of foods from all over the world. This includes a variety of cuisines, such as Indian, Chinese, and Italian. Additionally, the availability of different types of meat, dairy, and produce has increased. For example, chicken consumption has more than doubled since the 1970s, while beef consumption has decreased. Dairy options have also expanded, with a variety of milk, cheese, and yoghurt available.
The increase in variety and access to food has had both positive and negative impacts. On one hand, it has contributed to a rise in obesity and cardiometabolic problems, especially in low- and middle-income countries. On the other hand, it has also led to a greater awareness of healthy eating and a shift towards healthier options, such as olive oil and brown bread.
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Calorific intake has increased
The 1960s and 1970s saw a shift towards diets with higher fat content. This was due to technological advancements that made it cheaper to extract oils from oilseeds (such as corn, soybean, and cottonseed). As a result, the consumption of edible oils and sugar-sweetened products increased. Butter consumption has remained fairly consistent, but the use of margarine has decreased dramatically since the 1970s.
The consumption of red meat has declined since the 1940s, but we now consume more saturated fat and less fish. Chicken consumption has more than doubled since 1970, while beef consumption has decreased by over a third. We also eat less bread and fresh potatoes, and eggs are less popular than they were in the 1960s.
While we may be consuming more calories, our diets are also changing in other ways. We are eating more fresh fruits and vegetables, and less canned and processed produce. We also have access to a wider variety of foods and a greater knowledge of how to eat healthily.
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Frequently asked questions
The consumption of fresh fruits and vegetables has increased since the 1960s, while the consumption of canned, frozen, and dried produce has decreased.
The consumption of vegetable oils such as soybean, corn, and canola oils has increased, while the use of margarine has declined. Additionally, the intake of saturated fats and fat-rich foods has risen.
There has been a shift towards increased consumption of processed foods, edible oils, and sugar-sweetened products. People also eat more meat and animal-source foods, and less legumes, coarse grains, and vegetables.
Since the 1960s, people have been eating more chicken and less beef. Dairy consumption has decreased, especially whole milk, while cheese and yogurt consumption have increased. There is also a rise in the consumption of grains, mostly in the form of bread, pastries, and baked goods.
