When a manufacturer lists a serving size on their food label, it’s based on their expectations of what you’ll eat, not what the dietary guidelines recommend.
Academic rigor, journalistic flair
Articles on Processed food
Displaying 21 - 34 of 34 articles
To understand how healthy a food is, we often look at fats and proteins, vitamins and minerals. But this approach overlooks one property that’s a key part of a food’s health potential – its structure.
Ultra-processed products have little or no intact ‘food’ remaining in them. And much-praised industry led reformulation is doing nothing effective about this.
Processed foods can be nutritious as well as economical and convenient. So let’s stop demonizing processed foods, and ease up on those who turn to them for convenience and price.
While some health advice is right, some of the regimes these people follow are just ridiculous.
We have a tendency to eat more when we eat with others, but weight gain isn’t inevitable these holidays.
The study showed that every 10% increase in consumption of ultra-processed food was linked to a 12% increase in developing some types of cancers. But it didn’t show the processed food caused cancers.
The latest study linking diet with cancer has many flaws.
From donuts to avocados, food impacts your heart health. Here we delve into the science of how to eat – to reduce your chances of cardiovascular disease.
Dried and frozen fruit contain more sugar than their fresh equivalents. So, why do we think they’re healthy?
Processed foods often contain additives with intimidating chemical names or numbers. But many of these are derived from or based on chemicals that are found in nature.
Over 80 years ago, Hormel Foods introduced a simple, canned meat product called Spam. It would go on to become one of the greatest marketing success stories of all time.
Arguing about the pros and cons of fat in our diet takes the focus away from the real nutritional demon: processed foods.
The new country-of-origin labels are supposed to change a confusing system that led to public outrage about hepatitis infections from frozen berries earlier this year. They fall considerably short.
Top contributors
-
Professor of Public Health Nutrition, Institute for Physical Activity and Nutrition, Deakin University
-
Associate Professor of Gastroenterology, School of Medicine, University of Washington
-
Research Fellow, Institute for Physical Activity and Nutrition, Deakin University, Deakin University
-
Adjunct Senior Lecturer, Nutrition, Dietetics & Food Innovation - School of Health Sciences, UNSW Sydney
-
Professor in Food Science and Human Nutrition, University of Canberra
-
Senaka Ranadheera is a Friend of The Conversation.
Associate Professor, The University of Melbourne
-
Policy Analyst HDR, Deakin University
-
Senior Lecturer in Environmental Sustainability, School of Life and Environmental Sciences, Faculty of Science, Engineering & Built Environment, Deakin University
-
Adjunct Professor, Macquarie University
-
Lead for Evidence-Based Medicine and Nutrition, Aston Medical School, Aston University
-
Professional Practice Fellow, University of Otago
-
Senior Lecturer in Philosophy, Lancaster University
-
Laureate Professor in Nutrition and Dietetics, University of Newcastle
-
Associate Professor of Health and Wellness Studies, Binghamton University, State University of New York
-
Associate Professor, Deakin University
