An individual shares their family's five-year journey and eight practical strategies for reducing ultra-processed foods (UPF) in their diet, drawing on expert advice from Kary Rappaport, Julia Wolfson, and Penny Stankiewicz, emphasizing plant-based eating, cooking skills, and consistency.
A new Harvard study reveals that consuming over two pounds of ultra-processed foods daily increases dementia risk by 58% and cognitive impairment by 46%. Even moderate consumption poses risks, with processed meats showing the highest association.
A new issue of the American Journal of Public Health reveals how tobacco companies like Philip Morris and RJ Reynolds used strategies developed for selling cigarettes to market ultra-processed foods (UPFs), including Lunchables, to children. These strategies focused on optimizing formulations for rapid reward and creating addictive products. UPFs are linked to increased risks of dementia, cognitive decline, cardiovascular diseases, and certain cancers.
Nutritionist Tseng Chien-ming explains the NOVA classification system for food processing, categorizing items from whole corn to colorful corn flakes. He advises prioritizing whole foods, using processed ingredients moderately, and treating ultra-processed foods as occasional indulgences, especially for those with chronic conditions.
Brazil is implementing a nationwide initiative to remove ultra-processed foods (UPFs) from hospital menus and school meals, promoting healthier, locally sourced alternatives. This ambitious project faces logistical and political challenges but is gaining momentum with potential federal legislation and successful pilot programs.
Dates are trending as a natural sweet snack alternative, driven by social media recipes, fibre awareness, and demand for less processed foods, with significant sales and search increases noted in UK retailers.
