The article mentions a 0.8% decline in protein concentration. That seems negligibly low. Does such a small variance really matter to foods?
The interesting part seems to be the increase in carbs/fats at 8% over the same 35 years.
The interesting part seems to be the increase in carbs/fats at 8% over the same 35 years.
Protein consumption is staying constant, because concentration has dropped, and people eat more total food to bring total protein back up. Acc to the article.
Which is a win/win for industrial food. The article says industry is incented to replace protein with cheaper fat and sugar. So a volume of food sold costs less to produce. And then people turn around and eat/buy even more, to make up for the lower protein concentration.
I sometimes feel played.