January 2015

The United States Food Supply Is Not Consistent with Dietary Guidance: Evidence from an Evaluation Using the Healthy Eating Index-2010

Previous research identified that gaps exist between the food supply in the United States and the Dietary Guidelines for Americans (DGA). This information was determined by comparing the Healthy Eating Index-2005 (HEI-2005), a data source used to evaluate the food system, and the 2005 DGA. The current study compares HEI-2010 and other updated food supply data with the 2010 DGA, and has been updated to include data beginning in 1970 and continuing through 2010. The purpose of this research was to determine the quality of the foods that enter retail distribution channels to become available for individual consumption.

HEI-2010 captures data related to 12 categories: total fruit, whole fruit, refined grains, whole grains, dairy, total protein foods, seafood/plant proteins, greens and beans, total vegetables, empty calories, sodium, and fatty acids.   Refined grains, empty calories, and sodium identify moderation, and the other nine items assess adequacy.  Scores begin at 0 and may be as high as 20. Details about the process are explained further in the HEI-2010 link below.  

The results of the current study show that the quality of the US food supply is not designed to accommodate the recommendations expressed in the current DGA. Despite limited changes in the guidelines over time, the HEI-2010 calculation summarizing the components has produced similar numbers most years, indicating that the US food supply remains approximately 50% of the optimal quality. However, the authors consider these changes to be meaningful. Graphical representations of these scores as well as those of the individual components are available in the article (see link below).  

This research highlights the differences between the current food produced for US consumption and what is necessary to supply the population with the foods and nutrients recommended by the DGA. Under these circumstances, it is more challenging for dietitians to facilitate the behavior change necessary to improve the health of our patients. A food system more favorable to healthy eating will require varied changes, including the type and quantity of food produced, modifications to agricultural production processes, reallocation of farmland usage, and changes in trade policies. A food system providing a more appropriate variety and quantity of foods would reduce the barriers dietitians face in promoting dietary changes to support a healthy lifestyle.

Article:
Miller, P. E., Reedy, J. Kirkpatrick, S. I., & Krebs-Smith, S. M. (2014). The United States food supply is not consistent with dietary guidance: Evidence from an evaluation using the Healthy Eating Index-2010. Journal of the Academy of Nutrition and Dietetics, 115(1), 95-100. DOI: http://dx.doi.org/10.1016/j.jand.2014.08.030
Link: http://www.andjrnl.org/article/S2212-2672%2814%2901363-X/pdf

Supplemental Articles:
Guenther, P. M., Casavale, K. O., Reedy, J., & Kirkpatrick, S. I. (2012). Update of the healthy eating index:HEI-2010. Journal of the Academy of Nutrition and Dietetics, 113(4), 569-580. DOI: http://dx.doi.org/10.1016/j.jand.2012.12.016                           
Link: http://www.cnpp.usda.gov/sites/default/files/healthy_eating_index/HEI2010-UpdatePaper.pdf

Watts, M. L., Hager, M. H., Toner, C. D., & Weber, J. A. (2011). The art of translating nutritional science into dietary guidance: history and evolution of the Dietary Guidelines for Americans. Nutrition Reviews,. 69(7):404–412. doi:10.1111/j.1753-4887.2011.00408.x
Link: http://eds.a.ebscohost.com.libproxy.lib.ilstu.edu/eds/pdfviewer/pdfviewer?vid=8&sid=4824b55f-79bb-4286-90ce-484bfd9fd902%40sessionmgr4001&hid=4108

Zizza, C. A., (2014). Policies and Politics of the US Food Supply.  Journal of the Academy of Nutrition and Dietetics, 113(4), 27-30. DOI: http://dx.doi.org/10.1016/j.jand.2014.10.014
Link: http://www.andjrnl.org/article/S2212-2672%2814%2901511-1/pdf