‘Soft and calorie dense’: Chris van Tulleken on how ultra-processed foods keep us hooked
Dec 19, 2024
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Dr. Chris van Tulleken, an infectious disease doctor at University College London and advocate against ultra-processed foods, discusses the alarming health risks associated with these foods, likening their dangers to smoking. He reflects on the historical evolution of food processing and its impact on our health, particularly during crises. Van Tulleken shares insights from his upcoming Christmas lectures, suggesting we rethink our dietary choices for a healthier future. He also offers clever tips for enjoying holiday meals with less guilt.
Ultra-processed foods are linked to serious health risks, comparable to smoking, due to their hyperpalatable nature that promotes overconsumption.
The evolution of food processing has drastically shifted towards ultra-processed options, necessitating systemic changes to improve public health and nutrition.
Deep dives
The Impact of Ultra-Processed Foods on Health
Ultra-processed foods (UPFs) are increasingly recognized as harmful to health, with recent studies indicating they can have detrimental effects similar to smoking. These foods are often rich in ingredients that make them hyperpalatable, leading to overconsumption. For instance, UPFs are linked to a higher risk of heart disease, cancer, and type 2 diabetes, among other health issues. While there remains some debate regarding the defining characteristics of UPFs and their direct impact, the consensus is that a diet high in these foods is concerning.
The Evolution of Food Processing
Food processing has been integral to human survival and development, allowing for significant advancements, such as cooking, which catalyzed brain growth. However, the nature of processing has changed drastically, leading to the rise of ultra-processed options that include artificial additives and are designed to be extremely appealing. This shift raises critical questions about how far processing should go before it starts to negatively affect health. Understanding this evolution highlights the distinction between traditional food processing and the modern techniques employed in creating UPFs.
Addressing the Food System and Personal Choices
There is a pressing need for systemic changes in the food industry due to the overwhelming prevalence of UPFs in modern diets, which can make healthy eating challenging. While individuals often feel powerless to change their eating habits amid a market saturated with unhealthy options, experts argue that government regulation of the food industry is necessary to create a healthier food environment. From labeling practices to nutritional guidelines, there is a call for improved transparency to help consumers make informed choices. Ultimately, encouraging structural changes is essential to combat the negative health impacts associated with UPFs.
Dr Chris van Tulleken has been at the forefront of the campaign to change our food system and better regulate the sale of ultra-processed foods (UPF). This year he will be giving the Royal Institution Christmas lectures, Britain’s most prestigious public science lectures, in which he’ll be investigating how food has fundamentally shaped human evolution, the importance of our microbiome – as the extra ‘organ’ we didn’t know we had – and how we can all eat better in future, for the sake of our own health and the health of the planet. Nicola Davis sat down with Van Tulleken to discuss the lectures, the challenge of understanding the impact of UPFs on our health, and his top tip for Christmas dinner. Madeleine Finlay hears from them both in this Christmas special edition of Science Weekly. Help support our independent journalism at theguardian.com/sciencepod
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