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

205: Ultra-processed Foods, Hyperpalatability & Nutrition – Dr. Mark Messina 37:58 Share

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Shownotes Transcript

205: Ultra-processed Foods, Hyperpalatability & Nutrition – Dr. Mark Messina