KQED's Forum
You’re Probably Eating More Ultra-Processed Foods Than You Think
Jan 15, 2025
Alice Callahan, a nutrition reporter for The New York Times, joins psychiatrist and nutritionist Uma Naidoo, who authored "This Is Your Brain on Food," and Laurel Bristow, a public health expert. They delve into the prevalence of ultra-processed foods, revealing how over half of American calories come from these often misleadingly marketed items. The trio discusses their impact on health, particularly the gut microbiome and mental well-being, while sharing tips on identifying these foods and making healthier choices to combat diet-related issues.
57:54
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Quick takeaways
- The increasing consumption of ultra-processed foods in America, which now makes up over half of daily calories, raises significant health concerns associated with obesity and chronic diseases.
- Understanding the connection between ultra-processed foods, gut health, and mental well-being emphasizes the need for prioritizing whole foods to support better emotional health.
Deep dives
Understanding Ultra-Processed Foods
Ultra-processed foods (UPFs) are defined primarily through the NOVA classification system, which identifies products that contain ingredients typically unavailable in home kitchens, such as industrial additives. While popular examples of UPFs include snacks and sugary cereals, items like whole grain breads can also fit into this category if they contain specific additives. The discussion emphasizes that not all UPFs are harmful, as some foods classified as ultra-processed might still provide health benefits, particularly if they incorporate whole grains or nutrients. It is important for consumers to read ingredient labels carefully to distinguish between different levels of processing and make informed choices.
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