Food consumption trends and drivers

John Kearney

doi:10.1098/rstb.2010.0149

Abstract

A picture of food consumption (availability) trends and projections to 2050, both globally and for different regions of the world, along with the drivers largely responsible for these observed consumption trends are the subject of this review. Throughout the world, major shifts in dietary patterns are occurring, even in the consumption of basic staples towards more diversified diets. Accompanying these changes in food consumption at a global and regional level have been considerable health consequences. Populations in those countries undergoing rapid transition are experiencing nutritional transition. The diverse nature of this transition may be the result of differences in socio-demographic factors and other consumer characteristics. Among other factors including urbanization and food industry marketing, the policies of trade liberalization over the past two decades have implications for health by virtue of being a factor in facilitating the ‘nutrition transition’ that is associated with rising rates of obesity and chronic diseases such as cardiovascular disease and cancer. Future food policies must consider both agricultural and health sectors, thereby enabling the development of coherent and sustainable policies that will ultimately benefit agriculture, human health and the environment.

Highlights

INTRODUCTIONChanges in agricultural practice over the past 50 years have increased the world’s capacity to provide food for its people through increases in productivity, greater diversity of foods and less seasonal dependence
Changes in agricultural practice over the past 50 years have increased the world’s capacity to provide food for its people through increases in productivity, greater diversity of foods and less seasonal dependence.Food availability has increased as a consequence of rising income levels and falling food prices
Food consumption is variably affected by a whole range of factors including food availability, food accessibility and food choice, which in turn may be influenced by geography, demography, disposable income, socio-economic status (SES), urbanization, globalization, marketing, religion, culture and consumer attitudes

Summary

INTRODUCTION

Changes in agricultural practice over the past 50 years have increased the world’s capacity to provide food for its people through increases in productivity, greater diversity of foods and less seasonal dependence. Consumption trends for roots and tubers (including cassava, sweet potatoes, potatoes, yams, taro and plantain) depict very modest declines worldwide and in China and sub-Saharan Africa Africa depend on these products for at least 20 per cent of their food consumption in terms of calories (Alexandratos 2006). It has provided an important stimulus for the development of national genetically modified organisms (GMOs) regulatory frameworks in developing countries This is important drivers socio-economic urbanization trade policies market liberalization increased incomes/affordability women in employment consumer attitudes food supply changes in retail—rise in supermarkets year round availability of food long-product shelf life intensive food production methods food industry marketing food consumption convergence of diets ‘westernization’. Reproduced with permission from Du et al (2004)

DRIVERS OF FOOD CONSUMPTION

A BRIEF DISCUSSION OF THE HEALTH IMPACT

Findings

CONCLUSION