Does Processing Really Make Food Unhealthy? (SNP47)

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Recently we (Danny Lennon & Alan Flanagan) were invited to 'Processing the Evidence', a "behind closed doors" workshop to discuss the latest scientific evidence on the role of processed foods in human health. The event was organized by Professors Ciarán Forde and Vincenzo Fogliano of Wageningen University in the Netherlands.

The workshop attendees included a range of prominent researchers across a range of domains related to food processing, nutrition science, and public health. The sessions included open discussions on current evidence, knowledge gaps and challenges within the UPF debate.

There were several structured sessions looking at different sub-topics, such as:

• Emulsifier-gut interactions
• Ultra-processing and its effect on food matrix and bioavailability
• Food liking and hedonic overeating
• UPFs: Interpreting nutritional epidemiology and RCTs
• New trial data: the PROMENADE trial, the RESTRUCTURE Trial, etc.

In this episode, Alan and Danny review some of the key talking points and their takeaways from this event.

Timestamps

• [00:31] Event overview: processing the evidence
• [04:44] Conference insights with Dr. Alan Flanagan
• [07:52] Hypotheses on ultra processed foods
• [11:53] Microbiome and additives panel
• [21:51] Food science and technology panel
• [33:21] Behavioral aspects of food consumption
• [38:10] Nutritional epidemiology session
• [47:19] Discussion on dietary pattern classification
• [50:19] The role of ultra-processed foods in public health policy
• [54:18] Clinical and metabolic data on processed foods
• [01:00:55] Critique of the NOVA classification system
• [01:08:03] Concluding thoughts on ultra-processed foods
• [01:23:12] Key ideas and methodological standpoints

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