A recent study found that 73% of the U.S. food supply is ultra-processed, with other research suggesting it makes up 57% of what most adults eat and 67% of what kids eat.
Overconsumption of ultra-processed foods is linked to increased risks of type 2 diabetes, obesity, hypertension, cardiovascular disease, cancer, and premature death from all causes.
Kevin Hall's study showed that participants on an ultra-processed diet gained an average of 2 pounds and consumed 500 more calories daily, while those on a minimally processed diet lost weight and ate less.
No, not all ultra-processed foods are equally harmful. For example, ultra-processed yogurt has been linked to a lower risk of colon cancer, and whole grain breads can be a good source of dietary fiber.
Healthier alternatives include nuts for salty, crunchy snacks, low-sugar cereals with protein and fiber, and yogurt with low or no added sugar, sweetened with berries.
To reduce sodium in canned beans, drain them in a colander for 2 minutes, rinse with running tap water for 10 seconds, and drain again for another 2 minutes.
The 80-20 rule suggests making thoughtful, healthy food choices 80% of the time, while allowing yourself to indulge in less healthy options 20% of the time, as food is also a source of joy.
The TrueFood database, created by researchers at Northeastern, rates foods on a scale from 0 (not processed) to 100 (ultra-processed) and suggests less processed alternatives, helping consumers make informed choices.
They're tasty and cheap, but they come with health risks. NPR health correspondent Maria Godoy explains how to spot and avoid ultra-processed snacks and packaged foods. This episode originally published June 20, 2023.Learn more about sponsor message choices: podcastchoices.com/adchoices)NPR Privacy Policy)