Americans Express Concern for Protein and Food Dyes, Yet Actions Disagree

A recent survey conducted by YouGov for Yahoo News reveals a notable discrepancy between Americans' expressed dietary preferences and their actual eating habits, particularly concerning protein intake and the avoidance of food dyes. Despite a significant majority of respondents indicating that they prioritize protein in their diets and support the banning of artificial colorings, their behavior in grocery stores suggests otherwise.

In April 2025, over 1,500 U.S. adults participated in the survey, which aimed to assess the importance of various nutritional factors in food selection. The results showed that 85% of participants considered protein important when choosing what to eat. However, among the two-thirds who claimed to check nutritional labels, only 13% identified protein as the most critical factor. Furthermore, only a quarter reported an increase in their protein consumption compared to the previous year. Similarly, while 65% of respondents supported Health and Human Services Secretary Robert F. Kennedy Jr.'s initiative to ban certain food dyes, only 37% actively avoided such ingredients, and a mere 27% regularly checked food labels.

This phenomenon, referred to as the 'intention-action gap,' highlights the complexity of dietary choices influenced by various factors, including time constraints and the overwhelming amount of nutritional information available. Dr. Dariush Mozaffarian, Director of the Food Is Medicine Institute at Tufts University, addresses this gap, stating, "People have an aspirational image of what they would like to do, and then what they do in real life." He emphasizes that while many individuals may recognize the health benefits of protein and the risks associated with food dyes, their grocery shopping behaviors often reflect confusion and lack of clarity regarding these nutritional elements.

Dr. Teresa Fung, an adjunct professor of nutrition at Simmons University and Harvard University, echoes Mozaffarian's sentiments, noting that busy lifestyles often prevent individuals from making healthier dietary choices. Fung describes the challenge of navigating nutritional trends, remarking, "If it’s just for a few months that I’m paying attention to any one food issue and then a year from now I’m not, that’s not helpful."

The survey results also reflect a broader issue within the American food industry. As noted by Dr. Mozaffarian, the availability of ultra-processed foods contributes to poor dietary habits linked to health conditions such as heart disease and type 2 diabetes. He asserts, "It’s not an information problem; it’s a product problem."

To address these challenges, experts recommend focusing on whole foods, which typically do not require labels and are generally healthier options. Mozaffarian advises, "If you want to eat healthier, buy more products without labels," implying that fruits, vegetables, and other unprocessed foods are simpler choices that can lead to better health outcomes.

Both Mozaffarian and Fung acknowledge that while dietary trends fluctuate, certain principles remain constant. For instance, increasing protein intake may be particularly beneficial for specific populations, such as perimenopausal and menopausal women, while the majority of Americans generally consume sufficient protein.

In conclusion, the survey underscores a significant gap between dietary intentions and actual behaviors among Americans. As the food landscape continues to evolve, individuals may benefit from prioritizing education on nutrition while simplifying their dietary choices. Emphasizing whole foods and gradually implementing manageable changes may be crucial for aligning aspirations with actions in the realm of nutrition. The ongoing dialogue regarding food quality and public health regulations will likely play an essential role in shaping future dietary habits across the nation.