“Food is a currency. It is not just a survival tactic. It is an integral part of our lives.” University of South Carolina English professor Adam Hartmann describes food as more than just a mechanism to survive. It is a currency. It does not take a scientist or highly educated researcher to know this. Food is everywhere in our lives. Not only does it fuel our mind and bodies as consumers, but it also fuels the market behind it all, the producers. We rely on others to produce our food and putting our trust in the market can be risky, as food safety has become a prevalent issue. Today it is well known that there are many additives, preservatives, and mysterious ingredients that are used in our food. These unfamiliar ingredients cause uncertainty around what we are eating and the potential for health risks.

Growing up, my family’s kitchen cabinets were filled with bright-colored, glossy packages with bold labels and pictures of foods with smiling faces. The cabinets were glowing and my brother and I praised them for their yummy treats. As I entered my freshman year of high school, I noticed the glossy packages were being replaced with matte, brown-paper packages and boxes of neutral colors; something not so appealing to the eye. I asked my mom why the sudden change and she explained that she was no longer buying such highly processed foods with additives and unknown ingredients. She said she had done “some research” and these ingredients were “not healthy” for us. My brother and I were infuriated to say the least and spent a year or so sneaking Oreos and Doritos behind our mother’s back. However, our bodies adjusted to the all-natural and non-GMO foods placed in the cabinets and now after almost six years of this cleaner way of eating, I can say that the additives and processed ingredients in the foods my family constantly ate did affect our lifestyle. 

I am studying Public Health in hopes to become an optometrist, but outside of the classroom I focus on living a healthy lifestyle and promoting this way of life to people who do not know how to achieve it. In addition to working out five days a week, I continue to avoid highly processed foods in beautifully appealing packages; not because I believe they are going to kill me, as I think my mother still believes, but because these foods do influence parts of our lives and can lead to an irrational fear. Prior to my research, I shared this fear with my mother, who embedded the idea in me that such foods are only bad for us. After researching the topic on food safety and educating myself, I concluded that no, we should not fear our food, rather we should become aware of the factors to be considered when choosing what is best for us to eat.  

Food safety debates have been ongoing for almost three decades, eliciting fear in consumers as new products are made and new research is conducted. This irrational fear is many times caused by myths and lack of knowledge on things like ingredient terminology, labeling, and processing. First, we must understand what these different terms mean. Processed food is defined as “any food that has been purposely changed in some way prior to consumption… food that has been cooked, canned, frozen, packaged or changed in nutritional composition with fortifying, preserving, or preparing in different ways” (Processed Foods). However, processed foods fall on a spectrum ranging from minimally processed, such as bagged and cut vegetables, to highly processed, such as frozen dinners. These highly processed foods often contain additives. Additives are defined by the Food and Drug Administration (FDA) as “any substance added to the food… used in the production, processing, treatment, packaging, transportation or storage of food” (Overview of Food Ingredients, Additives & Colors).

According to the FDA, foods are processed and include additives maintain or improve freshness, safety, nutritional value, and even taste, texture, and appearance. The FDA strictly monitors and studies food and color additives and requires that each is safe and is subject to ongoing safety review as testing methods improve. The FDA defines genetically modified food or organisms (GMO) as foods that have undergone a process called genetic engineering in which “scientists make targeted changes to a plant’s genetic makeup to give the plant a new desirable trait” (Consumer Info…). Organic food is not defined by FDA law or regulations, but such food is absent of GMOs, preservatives, and antibiotics (Organic Education). 

The definitions of these foods bring about a debate on labeling on food packages; what should be included on the food label and should consumers know if their food is genetically modified, organic, etc. Labeling is one of the factors that affects consumer behavior towards food products. Studies have found that a health claim label on foods can have a positive influence on the attitude toward the product, as well as the consumption of the product (Hwang). However, many manufacturers have avoided the additional cost of labeling. According to the American Association for the Advancement of Science, consuming GMO foods is not riskier than consuming foods from plants modified by conventional techniques (GMO Food Fear…). Since not enough research has been done to prove long-term health risks of consuming GMO products, mandatory labeling has not been made a requirement by law.

There are several factors consumers face that act as barriers when deciding what should be a part of their diet. In addition to labeling, these factors include price, ingredients, convenience, and availability. There are ways to get around these barriers without completely sacrificing one of the factors. Myths about these factors, such as ingredients, affect consumers’ choices of foods for their diets. These myths provoke a fear of certain food products. This fear can also come from lack of knowledge. Many consumers are “chemically illiterate” and are unaware of ingredient terminology, labeling, and processing. There are ways to eat on the more nutritious side, without eliminating processed, conventional food. The more knowledge we have will help us reduce the fear of our food. 

However, some consumers simply do not care if eating ultra-processed foods is not the healthiest choice. It is their life and they will eat what they want and enjoy it. Some consumers do not want to pay or cannot afford the products that are organic or non-GMO. Some food companies are not willing to provide certain labeling, such as non-GMO or organic, for their consumers which can leave consumers not knowing exactly what they are eating. 

When choosing what we want to eat, we consider a wide variety of factors. How much does it cost? Do I have to cook it or is it already prepared for me? What are the ingredients? Are there any additives? Does it taste good? These questions scramble through our brain as we scan the shelves or a menu trying to make the decision. Often, we must make trade-offs during this decision-making process. A product with organic ingredients will cost more than a product with highly processed ingredients. Do you want to save money or eat a healthier option? This is a question that proposes one of the trade-offs we face as consumers. 

Our food choices are strongly affected by what we can afford and if we can prepare food on our own. According to a study done by the director of the Food and Nutrition Policy Research Program at RTI International, Research Triangle Park, Mary K. Muth, it was determined that many Americans lack confidence in cooking skills and have other priorities that limit time for food preparation at home. It is easier to resort to foods that are already prepared or quick to prepare when considering time and convenience. Since starting college, my diet has changed according to when it is convenient for me to eat. If I am in a rush on my way to class, it is much more convenient to grab a bag of chips than cut up a piece of fruit or prepare a salad. Though I do have a refrigerator, microwave, and oven in my residence hall, I do not cook my own meals. I simply cannot afford to and that is one of the trade-offs I must make. I would much rather cook chicken and vegetables than heat up my pre-packaged macaroni and cheese, in the questionable form of a bright orange dust. We face factors that act as barriers in all aspects of life, but especially in decision making when it comes to our diet. This does not mean we cannot make healthy choices and work our way around the barriers. 

Choosing what to eat can already be overwhelming when considering the different aspects. Now, factor in the myths behind certain products. For example, “processed meats are as dangerous as cigarettes” (Robson). This makes choosing what to eat for breakfast stressful. I eat bacon almost every day. Myths about ingredients, labeling, and processing cause fear in consumers and often drive them away from these products. The myth about processed meats is in fact false. While the World Health Organization claims that bacon can contribute to colorectal cancer, Cancer Research UK points out “if you eat barely any meat, there is a 5.6% risk of developing the disease over your lifetime; even if you pig out on bacon and ham every day, it only rises to about 6.6%” (Robson). I have never believed this myth and will continue to pig out on bacon. Studies like this will continue to be conducted for decades, as we constantly update our food products and research their effects on our bodies. When the media and uneducated health gurus exaggerate results from these studies, it leads to an irrational fear that can drive us away from healthy choices (Robson).

This unnecessary fear can also come from lack of education on the consumer’s part. We are not scientists or chemists. We do not make the packaged foods we buy from the store. Lack of education can make us “chemically illiterate” when it comes to reading packages and ingredients. Melinda Johnson, a registered dietician nutritionist and contributor to US News, states that “a person who is not chemically literate is easily led to believe there are scary chemicals hiding in our food supply, and that our bodies are somehow in need of a “cleanse” to get rid of those toxic chemicals.” “I only eat organic food because there aren’t any chemicals added” is one of the common statements people say that express chemophobia, or the fear of chemicals (Johnson). This fear can cause avoidance of foods that are actually beneficial and healthy. According to a study done by the NPD Group market-research firm, “when asked what GMO products are, moreover, the most common answer was ‘I don’t know.’ Other common responses, according to NPD, were ‘processed in some way’ or ‘not natural’” (GMO Food Fear). This study shows that many shoppers do not even know what a specific term means, a term that describes the food they are consuming. If we can learn and grasp basic chemistry and food terminology, we will be better able to understand the ingredients in our food. 

To move towards becoming chemically literate, Johnson advises us “to become acquainted with the language of chemistry, and to discard the advice that scary sounding chemicals are automatically bad for us.” Familiarizing ourselves with ingredient terminology will eliminate the fear of chemicals in our food. Johnson says, “a chemically literate person knows everything is made of chemicals and does not fear scary sounding chemical names, but instead knows to be selective about which chemical to avoid or limit, and which chemical is actually needed for a healthy body.” Almost everything is made of chemicals. Thus, it is impossible not to consume chemicals. Chemophobia can be eliminated by educating ourselves on chemical literacy and learning to enjoy certain foods. 

Along with chemical literacy comes understanding processed foods on a spectrum. Processed foods have a bad reputation, simply because of the consumer’s lack of knowledge on what a processed food is. Most food products are processed in some way, but that does not mean we need to avoid processed foods as a whole. That would be quite difficult and we have determined that time and convenience are already factors that cause an issue when it comes to food prep at home. Familiarizing ourselves with the types of processed foods can make it easier when we are facing those factors and having to make trade-offs. Some processed foods should be consumed with caution, but there are others that can be beneficial to our diet. 

Let’s look at the spectrum. Minimally processed foods, such as bagged spinach or cut vegetables, are pre-prepped for convenience. Canned foods, such as fruits and tuna, are processed to stay fresh. Foods with added ingredients, like sweeteners or preservatives, are processed to add flavor or texture. These can include yogurt and salad dressing. Ready-to-eat foods that are more heavily processed include packaged cookies, crackers, and even deli meat. The most heavily processed foods are often pre-cooked meals such as frozen dinners (Processed Foods). We need to know how to sort through which are nutritious and which are not and that is what the spectrum helps us do. Having this knowledge about the types of processed foods can make it easier when trying to make a healthier choice. 

We must also look at the Nutrition Facts Label and ingredient list. Eating processed foods in moderation is not bad, we should just be on the lookout for things like added sugar, sodium, and fat. These added substances do not occur naturally, they are added manually to improve taste and extend shelf life (Processed Foods). I will admit it is much easier to want to eat a bag of gummy fruit snacks than a piece of whole fruit. They taste so much better because of the added sugars instead of the natural sugars in the fruit. While these ingredients are not necessarily bad for us in moderation, we should monitor how much we are consuming by reading the Nutrition Facts Label. 

In July of 2015 the FDA released news on their plan to remove the artificial trans-fat in processed foods. These added artificial fats improve shelf life, but can lower our good cholesterol (Processed Foods). The FDA’s action was based on reviews and studies on the relationship between partially hydrogenated oils (PHOs), the main dietary source of artificial trans-fat, and coronary heart disease (McSeveney). The FDA requires that food manufacturers remove PHOs by 2018. According to a study done by a graduate student in the Health Sciences program in Brazil and several other members in the university’s Department of Nutrition, ultra-processed foods, such as the ones mentioned above, are addictive and attractive. The study found that consumption of these foods can affect lipid concentrations in children, which can lead to the development of cardiovascular disease (Rauber). “There are a number of specific nutrient intake factors that are associated with cardiovascular disease, including high saturated and trans fat intake…” (Rauber). High consumption of certain ingredients can increase risk for certain diseases. The results of this study further support the FDA’s decision to remove artificial trans-fat from processed foods. This action does not imply that we should be afraid of these ultra-processed foods, but rather we should be cautious when consuming large amounts of them and especially when feeding them to our children. 

While many people are divided on the subject of food safety, there are others who simply show no fear, but for the wrong reasons. Some consumers do not care what they are feeding their bodies. Just as I choose to fuel my body with what makes me happy and feel healthy, others choose to eat highly processed foods for every meal. I can concede this point, as we all have the right to do what we want for our own happiness. However, this can affect your lifestyle, physically and mentally. These foods do not have to be completely removed from your diet, but cutting back will only be beneficial. According to a medically reviewed article written for Healthline.com, highly processed foods can lead to poor health and weight gain. “Food is fuel for your body. It has a direct impact on how you feel as well as on your overall health” (Pietrangelo). Therefore, eating highly professed foods in moderation is a better choice for our short and long-term health. 

There are other consumers who would like to avoid these unhealthier options, but either do not want to or cannot pay for the products that are a healthier choice, such as organic or non-GMO foods. I cannot afford most of these products either, but that does not mean I am unable to choose healthier, affordable choices on the spectrum of processed foods. According to a study done on the role of price as a product attribute in the organic food context, it was found that consumers appreciated the added value of organic products, but prefer the less differentiated food products in a lower price range. The background of the study says that on one hand, “price is seen as a cost, representing the amount of money consumers have to sacrifice for a transaction”, but on the other hand “price is often perceived as a quality signal” (Marian). A higher price can be perceived as higher quality and consumer’s expectations for higher priced food are then greater. This study shows that consumers purchases are affected by price. 

I would like to be able to afford all-organic produce and grass-fed beef, but I am also a college student without a job. I think that explains my situation when facing price as a barrier when purchasing food. I understand those who cannot afford or do not want to pay for higher priced products; however, this does not mean you have to choose the cheapest, unhealthiest products to be a part of your diet. You will have to make trade-offs, but understanding the spectrum of processed foods and expanded labeling on packages would help when it comes to facing prices and making that purchase. 

What if the package does not tell us if the product has been genetically modified or artificial ingredients have been added? This is one of the issues consumers face and a topic the market is currently under debate. Many food companies are not willing to provide certain expanded labeling, specifically about GMO foods, for their consumers. Reporter for NPR, Dan Charles explains that the debate on labeling GMO foods is still ongoing, but in a few years consumers will be able to find out if packaged products contain genetically modified ingredients. Charles supports the idea that consumers should be given this information so that their values are reflected in what he calls their “food dollar.” During summer 2016, a step taken in Vermont to require a form of GMO labeling brought up the issue in Congress, but food companies are fighting back against any proposals allowing this change. Interviewees to Charles’ podcast say that such labels are used as a tactic to drive consumers away from these products and drive these products out of the market, posing them as unsafe. However, the FDA says this is not true; the foods are safe to eat. 

Providing these labels is costly for the producers, who fear they may cause consumers to perceive their products as unsafe. This is understandable from the producer’s point-of-view, whose goal is to make consumers happy, sell their product, and make a profit. However, from the consumer’s point-of-view, lack of knowledge is already provoking fear in certain products. Although the effects of genetically modified ingredients are still being studied and tested, consumers have the right to know what is being done to their food, even if it is safe to eat. If a label told me my food was genetically modified, I would not fear that product because there have been no known long-term health effects from consuming these products. Labeling triggers a whole new debate, which I have yet to form a stance on, but I do believe as consumers we have the right to know what ingredients we are consuming.  

These facts and studies are not meant to scare you, but rather inform you on knowledge you probably did not know. Prior to my research, I had an irrational fear of certain products due to lack of knowledge and over-exaggerated myths. It is quite silly when you think about it. Being afraid of our main survival tactic. Something that we consume every day; that keeps us alive. We now know that food is more than just a survival tactic. It is something we have a relationship with. We rely on it and place our trust in it and those who make it for us. This is not something we can afford to fear.  

There is a lot to understand about food safety and health, processing and ingredients, labeling, and the many factors we face as consumers. The issue will continue essentially forever and only advance in the future as new techniques and technology develops, as new myths are created, and as we evolve. As for 2017, we should stay up to date and inform ourselves on how Donald Trump’s New Administration will work with the FDA, what the FDA will change about how they do inspections, how GMO foods will continue to be regulated and labeled, and how social media spreads information and misinformation (Acheson). The lesson- become educated, know what you are eating and what ingredients and labels mean before you jump to conclusions and fear products that can actually be beneficial. This knowledge will eliminate false fears and could move us towards a balance of the market between consumers and producers. I do not fear processed foods or foods that contain additives. Neither should you. Use the knowledge you have gained to eliminate your fears and make the best possible choices for you as a consumer.
