Does Processing Really Make Food Unhealthy? (SNP47)
Jan 6, 2026
Engaging insights emerge from a workshop focused on the health impacts of processed foods. The researchers debate the complexities of ultra-processed foods, arguing against oversimplified definitions. Key hypotheses are discussed, challenging the notion that processing alone is harmful. Microbiome interactions with additives take center stage, revealing potential effects on health. The importance of understanding food preferences and consumption behavior adds another layer to the discussion. Overall, it’s a thought-provoking exploration of food science and health!
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volunteer_activism ADVICE
Don’t Use NOVA As A Sole Guide
Avoid over-relying on NOVA categories for policy or individual guidance without nuance.
Consider food-specific attributes and nutrients rather than the UPF label alone.
insights INSIGHT
UPF Category Lacks Precision
The UPF category (NOVA group 4) is too heterogeneous to be a precise exposure for health research.
Alan Flanagan found more skepticism about UPF's utility than public discourse suggests.
insights INSIGHT
Two Core UPF Hypotheses
Two main hypotheses exist: processing itself causes harm, and high UPF intake is harmful.
Alan judged available trials and epidemiology as insufficient to support those hypotheses.
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Recently we (Danny Lennon & Alan Flanagan) were invited to 'Processing the Evidence', a "behind closed doors" workshop to discuss the latest scientific evidence on the role of processed foods in human health. The event was organized by Professors Ciarán Forde and Vincenzo Fogliano of Wageningen University in the Netherlands.
The workshop attendees included a range of prominent researchers across a range of domains related to food processing, nutrition science, and public health. The sessions included open discussions on current evidence, knowledge gaps and challenges within the UPF debate.
There were several structured sessions looking at different sub-topics, such as:
Emulsifier-gut interactions
Ultra-processing and its effect on food matrix and bioavailability
Food liking and hedonic overeating
UPFs: Interpreting nutritional epidemiology and RCTs
New trial data: the PROMENADE trial, the RESTRUCTURE Trial, etc.
In this episode, Alan and Danny review some of the key talking points and their takeaways from this event.
Timestamps
[00:31] Event overview: processing the evidence
[04:44] Conference insights with Dr. Alan Flanagan
[07:52] Hypotheses on ultra processed foods
[11:53] Microbiome and additives panel
[21:51] Food science and technology panel
[33:21] Behavioral aspects of food consumption
[38:10] Nutritional epidemiology session
[47:19] Discussion on dietary pattern classification
[50:19] The role of ultra-processed foods in public health policy
[54:18] Clinical and metabolic data on processed foods
[01:00:55] Critique of the NOVA classification system
[01:08:03] Concluding thoughts on ultra-processed foods
[01:23:12] Key ideas and methodological standpoints
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