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OCR for page R1
LEVERAGING
FOOD
TECHNOLOGY for
OBESITY PREVENTION
AND REDUCTION EFFORTS
Workshop Summary
Leslie Pray and Laura Pillsbury, Rapporteurs
Food Forum
Food and Nutrition Board
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THE NATIONAL ACADEMIES PRESS 500 Fifth Street, N.W. Washington, DC 20001
NOTICE: The project that is the subject of this report was approved by the Governing
Board of the National Research Council, whose members are drawn from the councils
of the National Academy of Sciences, the National Academy of Engineering, and the
Institute of Medicine.
This study was supported by Contract No. AG-3A94-P-10-0144, OEM-10-DC-1, and
CNPP/IOM-10-01 (U.S. Department of Agriculture), N01-OD-4-2139 (National
Institutes of Health), and HHSF22301020T (Food and Drug Administration) with the
National Academy of Sciences. Additional support came from the University of Mas-
sachusetts Amherst, Abbott Laboratories, Campbell Soup, Cargill, Coca-Cola Company,
ConAgra Foods, General Mills, Kellogg Company, Kraft Foods, Mars, McDonalds,
Mead Johnson Nutrition, Monsanto, and PepsiCo. Any opinions, findings, conclusions,
or recommendations expressed in this publication are those of the author(s) and do not
necessarily reflect the view of the organizations or agencies that provided support for
this project.
International Standard Book Number-13: 978-0-309-21261-8
International Standard Book Number-10: 0-309-21261-8
Additional copies of this report are available from the National Academies Press, 500
Fifth Street, N.W., Lockbox 285, Washington, DC 20055; (800) 624-6242 or (202)
334-3313 (in the Washington metropolitan area); Internet, http://www.nap.edu.
For more information about the Institute of Medicine, visit the IOM home page at:
www.iom.edu.
Copyright 2011 by the National Academy of Sciences. All rights reserved.
Cover credit: Image designed by Casey Weeks (2011).
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by the Staatliche Museen in Berlin.
Suggested citation: IOM (Institute of Medicine). 2011. Leveraging Food Technology for
Obesity Prevention and Reduction Efforts: Workshop Summary. Washington, DC: The
National Academies Press.
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Dr. Ralph J. Cicerone is president of the National Academy of Sciences.
The National Academy of Engineering was established in 1964, under the charter of
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PLANNING COMMITTEE ON LEVERAGING FOOD
TECHNOLOGY FOR OBESITY PREVENTION
AND REDUCTION EFFORTS1
FERGUS M. CLYDESDALE (Chair), University of Massachusetts,
Amherst, Massachusetts
GARY D. FOSTER, Temple University, Philadelphia, Pennsylvania
VAN S. HUBBARD, National Institutes of Health, Bethesda, Maryland
CAROL KELLAR, Kraft Foods, Glenview, Illinois
MOLLY KRETSCH, U.S. Department of Agriculture, Beltsville, Maryland
MARGARET LEAHY, The Coca-Cola Company, Atlanta, Georgia
BARBARA SCHNEEMAN, U.S. Food and Drug Administration, College
Park, Maryland
Study Staff
LAURA PILLSBURY, Study Director
CAITLIN BOON, Study Director (through August 2010)
LEANN BARDEN, Intern (through June 2011)
GERALDINE KENNEDO, Administrative Assistant
LINDA MEYERS, Director, Food and Nutrition Board
1 Institute of Medicine planning committees are solely responsible for organizing the
workshop, identifying topics, and choosing speakers. The responsibility for the published
workshop summary rests with the workshop rapporteurs and the institution.
v
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FOOD FORUM1
MICHAEL P. DOYLE (Chair), University of Georgia, Griffin, Georgia
MARK ANDON, ConAgra Foods Inc., Omaha, Nebraska
SUSAN BORRA, Food Marketing Institute, Arlington, Virginia
FRANK BUSTA, University of Minnesota, St. Paul, Minnesota
CELESTE A. CLARK, Kellogg Company, Battle Creek, Michigan
DAVID B. COCKRAM, Abbott Laboratories, Columbus, Ohio
SUSAN J. CROCKETT, General Mills, Minneapolis, Minnesota
ERIC A. DECKER, University of Massachusetts, Amherst, Massachusetts
CAROLINE SMITH DEWAAL, Center for Science in the Public Interest,
Washington, DC
SAMUEL GODEFROY, Health Canada, Ottawa, Ontario, Canada
DAVID GOLDMAN, U.S. Department of Agriculture, Washington, DC
CINDY GOODY, McDonalds Corporation, Oak Brook, Illinois
BRENDA HALBROOK, U.S. Department of Agriculture, Alexandria,
Virginia
JERRY HJELLE, Monsanto Company, St. Louis, Missouri
KATE J. HOUSTON, Cargill Incorporated, Washington, DC
VAN S. HUBBARD, National Institutes of Health, Bethesda, Maryland
GORDON L. JENSEN, Pennsylvania State University, University Park,
Pennsylvania
GENE KAHN, Bill & Melinda Gates Foundation, Seattle, Washington
CAROL KELLAR, Kraft Foods, Glenview, Illinois
CHOR-SAN KHOO, Campbell Soup Company, Camden, New Jersey
MICHAEL M. LANDA, U.S. Food and Drug Administration,
College Park, Maryland
MARGARET LEAHY, The Coca-Cola Company, Atlanta, Georgia
DONNA PORTER, Library of Congress, Washington, DC
ROBERT C. POST, U.S. Department of Agriculture, Alexandria, Virginia
URVASHI RANGAN, Consumers Union, Yonkers, New York
STEVEN W. RIZK, Mars Chocolate North America, Hackettstown,
New Jersey
SARAH ROLLER, Kelley Drye & Warren LLP, Washington, DC
1 Institute of Medicine forums and roundtables do not issue, review, or approve indi-
vidual documents. The responsibility for the published workshop summary rests with the
workshop rapporteurs and the institution.
vi
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PETER VAN DAEL, Mead Johnson Nutrition, Evansville, Indiana
PARKE E. WILDE, Tufts University, Boston, Massachusetts
DEREK YACH, PepsiCo, Purchase, NewYork
BARRY L. ZOUMAS, Pennsylvania State University, University Park,
Pennsylvania
Food Forum Staff
LAURA PILLSBURY, Director
GERALDINE KENNEDO, Administrative Assistant
ANTON BANDY, Financial Officer
LINDA D. MEYERS, Director, Food and Nutrition Board
vii
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Reviewers
This report has been reviewed in draft form by individuals chosen
for their diverse perspectives and technical expertise, in accordance with
procedures approved by the National Research Council’s Report Review
Committee. The purpose of this independent review is to provide candid
and critical comments that will assist the institution in making its published
report as sound as possible and to ensure that the report meets institutional
standards for objectivity, evidence, and responsiveness to the study charge.
The review comments and draft manuscript remain confidential to protect
the integrity of the process. We wish to thank the following individuals for
their review of this report:
Susan J. Crockett, General Mills
John W. Erdman, Department of Food Science and Human Nutrition,
University of Illinois at Urbana-Champaign
Gary D. Foster, Center for Obesity Research and Education, Temple
University
Connie M. Weaver, Department of Foods and Nutrition, Purdue
University
Although the reviewers listed above have provided many constructive
comments and suggestions, they were not asked to endorse the final draft
of the report before its release. The review of this report was overseen by
ix
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x REVIEWERS
Melvin Worth. Appointed by the Institute of Medicine, he was responsible
for making certain that an independent examination of this report was
carried out in accordance with institutional procedures and that all review
comments were carefully considered. Responsibility for the final content of
this report rests entirely with the authors and the institution.
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Contents
Overview, 1
Trends in Overweight and Obesity: From the Mid-1970s to the Present, 3
Changes in Eating Behavior Since the Mid-1970s: Three
Illustrative Trends, 7
Identification of Targets for Intervention: Evidence from Behavior
Studies, 11
Regulation of Eating Behavior: Theoretical Considerations, 12
Portion Size, Energy Intake, and Obesity, 15
Energy Density, Energy Intake, and Obesity, 21
Food Properties, Satiety, and Energy Intake, 28
Consumer Decision Making and Energy Intake, 32
Lessons Learned and Best Practices, 34
Reducing Calories by Reducing Fat, 35
Reducing Calories by Reducing Sugar, 39
Using Portion-Controlled Frozen Meals to Reduce Calorie Intake, 40
Increasing Fruit and Vegetable Intake, 42
Increasing Micronutrient Density, 43
Major Challenges, 44
Taste, 45
Affordability, 47
Product Formulation and Ingredient Costs, 48
Regulatory Issues, 49
Consumer Trust, 49
xi
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xii CONTENTS
Potential for Innovation: Next Steps, 50
Bridge Building with Consumers, 50
Government-Industry Collaboration, 52
Innovation: There Is No Magic Bullet, 55
Need for More Consumer Education on Eating Behavior Norms, 58
Possibilities for Influencing Consumer Decision Making, 60
A Primary Prevention Approach, 61
Need for a More Systematic Analysis of Obesity, 62
Need for Long-Term Data, 63
Promotion of “Good” Science by the Food Industry, 66
Wrap-Up, 67
References, 70
APPENDIXES
A Workshop Agenda 81
B Speaker and Moderator Biographical Sketches 85
C Abbreviations and Acronyms 95
D Workshop Attendees 97
