Mindful Munchies: The impact of ultra-processed foods on the brain Part 2
The anticipated conclusion to the two part series on ultra-processed food. In this episode Dr. Pamela Hutchison will share practical strategies to identify these tasty foods and understand their impact on your health.
If you missed the first episode of this podcast series download season 1 episode 8. It's the perfect starting point for your quest toward a more informed and conscious approach to ultra-processed foods.
In today's episode we'll discuss:
Briefly review what are ultra-processed foods
Why ultra-processed foods are so delicious
Some tools and tips to identify, avoid and understand the impact of these foods in our diets.
Episode References:
Fazzino, T.L., Courville, A.B., Guo, J. et al. Ad libitum meal energy intake is positively influenced by energy density, eating rate and hyper-palatable food across four dietary patterns. Nat Food 4, 144–147 (2023). https://doi.org/10.1038/s43016-022-00688-4
Fazzino, T.L., Rohde, K. and Sullivan, D.K. (2019), Hyper-Palatable Foods: Development of a Quantitative Definition and Application to the US Food System Database. Obesity, 27: 1761-1768. https://doi.org/10.1002/oby.22639
Gearhardt, AN, DiFeliceantonio, AG. Highly processed foods can be considered addictive substances based on established scientific criteria. Addiction. 2023; 118( 4): 589– 598. https://doi.org/10.1111/add.16065
https://shows.acast.com/5eaeb1c98ad11b317bf47794/6388f4091af4a90011ec7e1e
Monteiro, C., Cannon, G., Levy, R., Moubarac, J., Louzada, M., Rauber, F., . . . Jaime, P. (2019). Ultra-processed foods: What they are and how to identify them. Public Health Nutrition, 22(5), 936-941. doi:10.1017/S1368980018003762
Studies cited or used as resources for episode
Tian, Y. R., Deng, C. Y., Xie, H. C., Long, Q. J., Yao, Y., Deng, Y., Zhao, H., Li, Y., Liu, H., & Xiao, L. (2023). Ultra-processed food intake and risk of depression: a systematic review. Ingestión de alimentos ultraprocesados y riesgo de depresión: revisión sistemática. Nutricion hospitalaria, 40(1), 160–176. https://doi.org/10.20960/nh.03723
Lane, M. M., Gamage, E., Travica, N., Dissanayaka, T., Ashtree, D. N., Gauci, S., Lotfaliany, M., O'Neil, A., Jacka, F. N., & Marx, W. (2022). Ultra-Processed Food Consumption and Mental Health: A Systematic Review and Meta-Analysis of Observational Studies. Nutrients, 14(13), 2568. https://doi.org/10.3390/nu14132568
Gomes Gonçalves, N., Vidal Ferreira, N., Khandpur, N., Martinez Steele, E., Bertazzi Levy, R., Andrade Lotufo, P., Bensenor, I. M., Caramelli, P., Alvim de Matos, S. M., Marchioni, D. M., & Suemoto, C. K. (2023). Association Between Consumption of Ultraprocessed Foods and Cognitive Decline. JAMA neurology, 80(2), 142–150. https://doi.org/10.1001/jamaneurol.2022.4397
Additional resources
Resources: NOVA Classification Reference Sheet PDF
