Science Weekly ‘Soft and calorie dense’: Chris van Tulleken on how ultra-processed foods keep us hooked
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Dec 19, 2024 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.
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Early Food Processing and Human Evolution
- Early food processing, like cutting and cooking, significantly improved human energy levels.
- This allowed for more brain development and set humans apart from other species.
The Allure of UPFs
- Ultra-processed foods (UPFs) contain many ingredients, making them hyperpalatable.
- These ingredients, often not found in home cooking, contribute to overconsumption.
UPFs and Health: Correlation vs. Causation
- Studies on UPFs show correlations, not causations, with health issues.
- There is debate on whether the harm comes from high salt, fat, and sugar content or the processing itself.