Experts can’t agree how exactly they affect us and it’s not clear that science will give us an answer.
of many nutritionists - mass-produced yet moreish foods like chicken nuggets, packaged snacks, fizzy drinks, ice cream or even sliced brown bread.UPFs are defined by how many industrial processes they have been through and the number of ingredients - often unpronounceable - on their packaging. Most are high in fat, sugar or salt; many you’d call fast food.
It would need to compare a large number of people on two diets – one high in UPFs and one low in UPFs, but matched exactly for calorie and macronutrient content. This would be fiendishly difficult to actually do. Funding for this type of research could also be hard to come by. There might be accusations of conflicts of interest, since researchers motivated to run these kind of trials may have an idea of what they want the conclusions to be before they started.
Instead, they’re typically made from cheap ingredients such as modified starches, sugars, oils, fats and protein isolates. Then, to make them more appealing to the tastebuds and eyes, flavour enhancers, colours, emulsifiers, sweeteners, and glazing agents are added.
It’s true that currently, there’s no concrete evidence that the way food is processed damages our health. “If you make a cake or brownie at home and compare it with one that comes already in a packet that’s got taste enhancers, do I think there’s any difference between those two foods? No, I don’t,” Dr Astbury tells me.
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