Is Smartfood Popcorn Healthy for You?

Whether you’re enjoying a movie at home or seeking a tasty snack for a long car journey, Smartfood popcorn is a satisfying choice. Since 1985, Smartfood has been available on shelves, providing popcorn without the need for a microwave, stove, or air popper. According to the American Heart Association, air-popped popcorn made at home can be healthy, offering whole grains that lower the risk of heart disease, diabetes, and certain cancers. Popcorn also contains polyphenols, which are antioxidants aiding in circulation and digestion.

As Smartfood is packaged and not air-popped, there is less control over the added ingredients for health optimization. Dietitians (via Today) highlight that many packaged snacks include preservatives for freshness. It’s wise to check labels for artificial colors, MSG, nitrates, nitrites, and other additives. Smartfood contains popcorn, vegetable oil, whey, buttermilk, natural flavor, and salt, potentially making it healthier than other packaged snacks. Depending on your health considerations, Smartfood may be beneficial or less ideal for you.

Smartfood popcorn is low in calories and sugar

two women enjoying popcorn

If you’re aiming to curb your appetite, Smartfood popcorn might be a suitable snack. A 2 ½ cup serving contains 160 calories and 2 grams of fiber. The American Heart Association mentions that the low calorie count and energy density of popcorn make it effective for weight loss. In essence, consuming 160 calories of potato chips won’t be as filling as popcorn due to its volume. However, dietitians on Today suggest that packaged foods should ideally have at least 3 grams of fiber per serving to help maintain fullness.

The 2020-2025 Dietary Guidelines for Americans recommend limiting added sugars to less than 10% of daily calories, as excessive sugar can elevate blood pressure, inflammation, weight, and diabetes risk. Smartfood’s original cheese popcorn has 2 grams of sugar with no added sugar. Even when tracking total sugars, this equates to less than half a percent of daily caloric intake for a 2,000-calorie diet.

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Smartfood is high in fat and sodium

people's hands reaching into a bowl of popcorn

Air-popped popcorn is generally healthy as it doesn’t require oil for cooking. The addition of butter or oil, however, significantly increases fat content. The appeal of movie theater popcorn often comes from the oil used for popping and the butter added on top. A 39-gram serving of movie theater popcorn contains 39 grams of fat. In contrast, Smartfood’s 28-gram serving has 10 grams of fat, accounting for over half the calories per serving. The Dietary Guidelines recommend keeping saturated fat to 10% of daily calories, around 22 grams for a 2,000-calorie diet. Smartfood contains 2 grams of saturated fat.

As per the Harvard School of Public Health, high sodium intake is linked to cardiovascular disease, chronic kidney disease, osteoporosis, and cancer. To prevent disease, daily sodium intake should not exceed 2,300 milligrams. A serving of Smartfood contains 240 milligrams, or 10% of the recommended limit. Consequently, Smartfood does not meet the sodium criteria for packaged snacks set by the Centers for Disease Control and Prevention‘s Food Service Guidelines for Federal Facilities, which requires snacks to have under 200 milligrams per package.

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Jan Baxter
Jan Baxter

Introducing Professor Jan Baxter, Director of NCPIC

Qualifications

BSc (Psych) (Hons), PhD, MAPS.

Experience

Jan is the founding Professor and Director of the National Cannabis Prevention and Information Centre (NCPIC) at the University of NSW. She has a strong national and international reputation as a leading researcher in the development of brief interventions for cannabis related problems. She has also developed major programs of research in the development of treatment outcome monitoring systems; development of treatment models for substance dependent women; and aspects of psychostimulants.

Memberships

Jan works with a number of community based agencies on service evaluations and executive management. She is currently supervising a number of doctoral students at NCPIC. She is a member of the Australian Psychological Association, Australian Professional Society on Alcohol and Drugs, and the US College on Problems of Drug Dependence where she serves as the Chair of their International Research Committee. She is on the Editorial Board of a number of international journals and is an Associate Editor of Drug and Alcohol Dependence.