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.
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