The 1980s were a pivotal decade for the U.S. food industry, with decisions made during this time continuing to shape the nation’s public health landscape. The food system, once largely focused on fresh, whole foods, rapidly shifted toward ultra-processed foods and ingredients that would define American diets for decades. The widespread adoption of high-fructose corn syrup (HFCS), artificial sweeteners, and low-fat processed foods had profound impacts on American health. These shifts were driven by scientific discoveries, FDA regulatory changes, and corporate interests that redefined how food was produced, marketed, and consumed.

A Changing Food Landscape

In the 1980s, HFCS became a widely used sugar substitute for sodas and processed foods. By offering a cheaper alternative to cane sugar, it was quickly adopted by food manufacturers. At the same time, the low-fat movement gained momentum, encouraged by the first Dietary Guidelines for Americans released in 1980. These guidelines suggested cutting fats in favor of carbohydrates, inadvertently driving the demand for fat-free processed products, which were often loaded with sugars and refined grains. Processed foods, now marketed as healthier options, proliferated across grocery stores, schools, and fast-food chains.

Meanwhile, the FDA, under the Reagan administration, began taking a less stringent approach to food regulation, pushing forward with policies that prioritized industry interests over consumer health. Regulatory changes often favored big food companies—from relaxed labeling laws to the introduction of artificial ingredients in processed foods—leading to a significant rise in the availability of unhealthy, cheap food options.

The Consequences: Obesity, Chronic Disease, and Healthcare Strain

These industry shifts have had lasting effects on American health. In the decades following the 1980s, obesity rates surged, with more than 40% of American adults now classified as obese, compared to 15% in the 1980s. Obesity-related diseases, such as type 2 diabetes, heart disease, and hypertension, have followed a similar trajectory. As more Americans consumed sugar-laden and processed foods, the prevalence of these conditions skyrocketed, placing an immense strain on the U.S. healthcare system.

Despite spending three times more on healthcare than European nations, the U.S. has worse health outcomes. Americans live shorter lives and suffer higher rates of chronic diseases than citizens in other developed countries, even though healthcare spending per capita is the highest in the world. Much of this spending is directed toward disease management rather than prevention, with the pharmaceutical and insurance industries benefitting from ongoing treatment of lifestyle-related conditions, rather than addressing root causes.

The Role of Big Pharma, Big Food, and Insurance

The complex interplay between Big Food, Big Pharma, and the Insurance Industry has contributed to a system focused on managing disease rather than promoting health. The rise of chronic diseases like diabetes and heart disease has fueled profits for pharmaceutical companies, whose products are used to treat these conditions, often on a lifelong basis. The insurance industry, while critical for providing healthcare access, has historically been slow to adopt preventive health measures, focusing instead on cost containment after disease onset.

This disease management system is at odds with what many public health experts and reform advocates suggest: a system that emphasizes prevention, early intervention, and lifestyle changes—particularly through better nutrition and healthcare education.

RFK Jr. and the Path to Change

Amid this landscape of entrenched industries and policies, a figure like Robert F. Kennedy Jr. could be a pivotal leader in shifting the U.S. food and healthcare systems. RFK Jr.’s long-standing commitment to environmental health and consumer rights positions him as someone who could challenge the powerful interests driving the current system. His track record in advocating for healthier environments and sustainable practices could translate into meaningful changes in food production, healthcare policy, and corporate accountability.

Under leadership focused on reform, the U.S. could pivot toward a food system that emphasizes healthier, whole foods and a healthcare system rooted in prevention. By placing a stronger focus on nutritional education, sustainable agriculture, and early health interventions, RFK Jr. could push for policies that reduce the dominance of ultra-processed foods and shift agricultural subsidies toward healthier crops, making nutritious options more affordable and accessible.

Moreover, healthcare policies could be adjusted to prioritize preventive care and provide greater access to services that support wellness and lifestyle changes, such as nutritional counseling, weight management programs, and mental health support. This shift would align the healthcare system with its core mission: to promote well-being rather than simply treat illness after it occurs.

A Vision for a Healthier Future

A fundamental change is needed in both the U.S. food and healthcare systems, focusing on prevention over treatment. This new approach could help realign the incentives in healthcare, emphasizing holistic health practices over reliance on pharmaceutical solutions. This shift would ideally lead to:

• Reformed food policies that prioritize transparency, ban harmful additives, and encourage the production of nutritious, whole foods.

• Stronger regulations on food marketing, especially towards children, to reduce the influence of Big Food in shaping unhealthy eating habits.

• Greater access to preventive healthcare services, including wellness programs, nutrition counseling, and holistic therapies.

• Reforms in agricultural subsidies to make healthy food more affordable and accessible across socioeconomic divides.

• Increased public awareness of the health risks posed by ultra-processed foods and the benefits of whole foods and healthy lifestyles.

While the road ahead is undoubtedly challenging, real change is possible. By addressing the systemic issues that have led to the current crisis, we can begin to shift the focus of the food and healthcare systems towards sustainability, prevention, and health promotion, ultimately leading to a healthier nation that does not just manage disease but actively fosters well-being for all.

For me, this change is not just about policy shifts or corporate accountability, it’s about how it could profoundly impact how we live and thrive. It’s about a future where people can take control of their health, feel empowered to make lasting changes, and enjoy vibrant, fulfilling lives. This vision is deeply personal to me, as I am passionate about helping others transform their health through nutrition and self-care. I believe that by collectively making these changes, we can create a society where health is not just something we manage, but something we nurture and thrive in every single day.

Sheri