Junk food is widely recognized as unhealthy, but a recent study suggests it could also increase the likelihood of a cancer diagnosis. Previous research has indicated similar findings, linking junk food consumption to obesity, diabetes, heart disease, and other health issues. However, the French study stands out due to its large participant pool and extensive timeframe, which enhance its reliability. The researchers acknowledged some limitations, noting that the data analyzed was based on self-reports, which may not be entirely accurate. They also highlighted that this was the first study to investigate the relationship between the FSA’s nutrient profiling system and disease within a large European demographic, supporting the use of front-of-pack nutrition labels based on such a system.
Two authors of the study, nutritional epidemiologists Mélanie Deschasaux and Mathilde Touvier, informed CNN that while the connection between nutrition and cancer is well-established, modifying dietary habits through individual choices and public health policies is more feasible than altering other risk factors. The impact of these findings on consumer behavior regarding junk food purchases remains uncertain. During the renegotiation of the North American Free Trade Agreement, the Trump administration reportedly advocated for soda and CPG manufacturers, aiming to limit warning labels on certain types of junk food. Producers of sugary drinks and fatty snacks understandably wish to avoid on-pack warning labels, as such disclosures might deter consumers from buying these products.
In contrast, a trend towards healthier options is emerging in the marketplace, overshadowing unhealthy snacks and candies at retailers like CVS. While it’s unlikely that U.S. retailers will completely eliminate junk food in favor of exclusively healthy items, they are increasingly incorporating options that appeal to a variety of shoppers, including millennials with children seeking fresh, natural, non-GMO, low- or no-sugar, and free from artificial ingredients.
This shift may compel more junk food brands to reformulate their products with healthier ingredients to retain and attract consumers. Additionally, it could lead to a heightened focus on defining what constitutes a healthy product. A report from the Cornucopia Institute last year pointed out that some snack bars brandishing labels like “organic” or “nutritious” often contain inexpensive, conventional ingredients. The report proposed seven strategies to help consumers navigate the confusion between junk food and healthier alternatives.
Manufacturers of junk foods and beverages aiming to distinguish their products might consider adjusting ingredients and recipes to make health claims that resonate with consumers. For instance, they might explore options like calcium citrate as a healthier additive, appealing to health-conscious buyers. While these strategies may not resonate with every consumer, they could help clear some of the confusion and demonstrate that producers are concerned about public health and are taking steps to improve it.