All food is processed – and that’s a good thing.
Academic rigor, journalistic flair
Articles on Ultra-processed food
Displaying 21 - 27 of 27 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.
Robust new study finds weight gain may be due to more than just the calories.
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.
Top contributors
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Research Fellow, Institute for Physical Activity and Nutrition, Deakin University, Deakin University
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Professor of Public Health Nutrition, Institute for Physical Activity and Nutrition, Deakin University
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Associate lecturer, Nutritional Biochemistry, University of Hertfordshire
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Research Fellow, Institute for Physical Activity and Nutrition, Deakin University
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Associate Professor, Deakin University
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Professor of Public Health, The University of Melbourne
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Laureate Professor in Nutrition and Dietetics, University of Newcastle
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Senior Lecturer Population Nutrition, Deakin University
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Postdoctoral research fellow, Deakin University
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Senior Lecturer in Environmental Sustainability, School of Life and Environmental Sciences, Faculty of Science, Engineering & Built Environment, Deakin University
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Professor of Psychology, University of Canterbury
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Senior Lecturer - Exercise Physiology, University of South Australia
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Honorary Associate Professor of Public Health Nutrition, Deakin University
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Senior Lecturer in Nutrition, Anglia Ruskin University
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Director, Agri-Food Analytics Lab, Professor in Food Distribution and Policy, Dalhousie University
