A Turning Point for Ultraprocessed Foods
Update: 2024-12-13
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A new study has found that nearly three-quarters of American adults are now obese or overweight, and there’s growing concern — among politicians, scientists and consumers — about one potential culprit: ultraprocessed foods.
Guest: Alice Callahan, a nutrition and health reporter for The New York Times, discusses how these foods came to be such a big part of what we eat, and why that’s so hard to change.
Background reading:
- There’s not enough evidence to recommend avoiding ultraprocessed foods, a scientific advisory committee says. Some experts disagree.
- Name a common condition — heart disease, Type 2 diabetes, cancer, dementia, irritable bowel syndrome — and chances are good that a diet high in ultraprocessed foods has been linked to it.
For more information on today’s episode, visit nytimes.com/thedaily. Transcripts of each episode will be made available by the next workday.
Unlock full access to New York Times podcasts and explore everything from politics to pop culture. Subscribe today at nytimes.com/podcasts or on Apple Podcasts and Spotify.
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