Food Insecurity in the US and Developing World

Food Insecurity in the US

• The USDA monitors food insecurity levels in the US households based on food access issues or limitations.
• There are four levels of food security:
  • High: No food access issues
  • Marginal: 1-2 food access limitations, often associated with anxiety about food in the household, but little to no diet changes.
  • Low: Reduced food quality, variety, and desirability, but little to no reduced food intake.
  • Very Low: Multiple indications of disrupted eating patterns, and reduced food intake.

Food Security in the Developing World

• Food insecurity is prevalent in rural areas of developing nations due to factors such as unemployment and reliance on subsistence farming.
• Poor-quality farmland and health issues arising from food insecurity limit farmers' capacity and productivity, leading to food shortages and famine.
• Natural disasters, war, and political unrest can exacerbate food insecurity.
• Famine disrupts all aspects of life: increasing disease and death rates, job losses, poverty, crime, civil war, and government corruption.
• Economic development and improved local agricultural productivity are vital for reducing poverty and ensuring households have increased access to food and income.

Food Waste

• Approximately one-third of all food produced globally is lost, and around 40% of food is wasted in the United States.

Genetically Modified Foods

• Genetic engineering allows scientists to alter an organism’s DNA to create desired traits, such as disease resistance.
• The three most common methods are:
  • Selective breeding
  • Mutagenesis
  • Genetic modification (GM) through recombinant DNA technology. GM foods are regulated by the FDA, USDA, and EPA.
• GM Foods have been available for over 40 years, with the FDA evaluating all GM foods and finding them safe for consumption.
• In 2016, a mandatory labeling law was implemented requiring identification of all GM foods using text, a symbol, or a digital link.

Food Safety Concerns with Genetically Modified Foods

• Concerns exist about the safety of GM foods.
• These include:
  • Production of new allergens or toxins
  • Development of glyphosate-resistant “superweeds”
  • Cross-species lines
  • “Gene flow” from GM crops to unintended plants
  • Development of Bacillus thuringiensis-resistant insects
  • Loss of genetic diversity
  • Loss of cultural heritage with older, native foods
  • Insufficient regulation
  • Development of trade barriers
  • New herbicide (and/or pesticide) residues from new types of crop exposures

Food Preservation and Processing

• Numerous food preservation methods extend a food’s shelf life and ensure availability year-round.
• Examples of food preservation methods include:
  • Drying
  • Salting
  • Sugaring
  • Smoking
  • Fermenting
  • Pasteurization
  • Sterilization
  • Canning
  • Aseptic processing
  • Refrigeration
  • Freezing
  • Nitrogen packing
  • Food irradiation
  • Food additives.

Food Irradiation

• Food irradiation uses radiation to extend shelf life, control insects, and eliminate pathogens.
• It does not make food radioactive; the FDA has approved food irradiation for safety.
• Irradiated food must be labeled with the Radura symbol.

Food Nanotechnology

• Nanotechnology investigates controlling matter at the atomic or molecular level.
• Nanoparticles can:
  • Brighten food
  • Increase shelf life
  • Reduce fat content
  • Enhance vitamin bioavailability
• Food nanosensors in packaging can improve safety, but the FDA does not have a universal stance on the safety of non-organic nanoparticles.

Food Additives

• Food additives are substances added to food to enhance nutrition, freshness, safety, and aesthetics.
• Over 10,000 substances are classified as food additives.

Intentional Food Additives

• Added to food for specific purposes:
  • Longer shelf life
  • Greater nutritional value
  • More appealing color or flavor
• The most common additives are flavors and flavor enhancers, over 2,600 in use.

Incidental Food Additives

• These additives are incorporated into food through growth, processing, packaging, transport, or storage.
• Examples of incidental food additives in food include:
  • Pesticides
  • Arsenic
  • Bisphenol A (BPA), an endocrine disrupter linked to several health problems (Liver and pancreatic damage, thyroid dysfunction, increased risk of obesity, cardiovascular disease, and diabetes).

Synthetic versus Natural Additives

• The toxicity of a substance depends on its effects in the body, rather than being synthesized in a lab.
• Dosage is significant. For example, table salt can be harmful if ingested in large quantities.
• Many plants contain natural toxins that are more potent than synthetic additives.
• Some cancer researchers suggest that we ingest at least 10,000 times more natural toxins than synthetic additives or pesticides.

Explore the complexities of food insecurity both in the United States and across developing nations. This quiz highlights the different levels of food security and the contributing factors, including socioeconomic conditions and natural disasters. Understand the impacts of food access issues on households and communities globally.