The term ultra-processed foods (UPF) has been increasingly cited in the media and social media, and there’s also been a dramatic increase in research on UPF in the past few years. But what are ultra-processed foods? Are they contributing to chronic diseases like obesity, diabetes and heart disease? Are we eating more of them than ever before? How can we better understand the complexity of this topic and better evaluate the health and nutrition aspects of these foods?
Tune in to this episode with guest Dr. Mark Messina to learn about:
- The definition of UPF
- Recent research on UPF
- The NOVA classification system
- Tufts University Food Compass Score
- UPF association with adverse health outcomes such as obesity and diabetes
- Hyperpalatability and “Energy Intake Rate”
- The environmental impact of UPF
- Benefits of food processing
- Consumer insights about plant-based meat alternatives
- How soyfoods rate on various food rating systems
- Why “nutrient density” may not be the whole story
Full shownotes and resources at: https://soundbitesrd.com/205)
