The Health Effects of Ultra Processed Foods

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Jonathan Wolf and Sarah Berry talk about the health effects of ultra processed foods. What is it within ultra processed foods that seems to be really causing damage? And do we continue to feel good about our relatively high ZOE score for margarine compared to butter yeah Jonathan I've been teaching undergraduate nutrition students at King's College London for the last 20 years about the health effect of fat.

Whether you’re frying, baking, or topping your toast, most of you will eat either butter or margarine at some point today. The fact that these spreads are such a staple means that we need to know their effects on our health. And It might surprise you to learn that this impact has changed quite dramatically over the past 20 years.

In today’s short episode of ZOE Science & Nutrition, Jonathan and Dr. Sarah ask: Which is healthier, butter or margarine?

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Mentioned in today’s episode:

Margarine from Science Direct

Margarines: Historical approach, technological aspects, nutritional profile, and global trends from Food Research International

Reduction of LDL-cholesterol as a result of the change from butter to soft margarine from Polish Archives of Internal Medicine

Americans' per capita consumption of margarine & butter from the USDA

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