#558: Rethinking Ultra-Processed Foods in the Modern Food System – Duane Mellor, PhD

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Apr 1, 2025

Dr. Duane Mellor, a registered dietitian and academic researcher specializing in clinical dietetics and diabetes, dives into the complexities surrounding ultra-processed foods (UPFs) and their implications for public health. He emphasizes the need for nuanced discussions rather than overly simplistic classifications. The conversation addresses the challenges of food poverty stigma, explores historical contexts of food processing, and advocates for practical solutions. Mellor also highlights the importance of mindfulness in food choices to promote better health outcomes.

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INSIGHT

Correlation vs. Causation

Observational studies show a link between ultra-processed food consumption and negative health outcomes.
However, correlation doesn't equal causation, and other factors may be at play.

INSIGHT

NOVA Classification Issues

The NOVA classification, based on Brazilian food systems, may not apply globally.
Foods like tempeh and tofu are considered ultra-processed, while beer is not.

ANECDOTE

Chocolate Funding

Duane Mellor's PhD was partly funded by chocolate companies, yet he doesn't promote chocolate as a health food.
This highlights the complexity of industry involvement in nutrition research.

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Discussions around ultra-processed foods (UPFs) and their role in public health have gained significant traction in recent years. While some advocate for categorizing and regulating these foods due to their potential negative health effects, others argue that such classifications can oversimplify the issue and detract from more actionable dietary changes.

In this episode, Dr. Duane Mellor, a registered dietitian and researcher, joins us to explore the complexities of the UPF debate. Rather than dismissing the concept outright, Dr. Mellor emphasizes the importance of nuanced discussion, bridging the gap between research findings and practical, evidence-based dietary guidance.

Throughout this conversation, we unpack the broader implications of ultra-processed foods in the food system, consider how added fat, salt, and sugar contribute to public health challenges, and explore realistic approaches for dietary improvements.

Guest Information

Dr. Duane Mellor, PhD is a registered dietitian, academic researcher and science communicator. Dr. Mellor is currently working in clinical dietetics, working to support people, families and carers living with diabetes.

Previously Dr. Mellor worked in medical education at Aston University, holding the position of Associate Dean for Public Engagement in the College of Health and Life Sciences.

After initially working in the areas of clinical trials, Dr. Mellor's other research interests focused on improving nutrition and health by working with communities to celebrate their heritage through food and help tackle barriers resulting from societal inequalities.

Timestamps

[03:02] Interview start
[06:39] Understanding the NOVA classification
[09:53] Potential pitfalls and policy implications
[14:52] Food science and technology perspectives
[20:47] Challenges in food classification
[26:13] Health equity and policy considerations
[42:31] Communication and public perception
[50:30] Final thoughts and advice
[51:15] Key ideas segment (Premium-only)

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Paper: Mellor, 2024 – The role of food science and technology in navigating the health issues of ultra-processed foods
Go to sigmanutrition.com