The dangers of ultra-processed foods
Ultra-processed foods are everywhere; the category includes many cereals, breads, yogurts, and frozen dinners — not to mention sweets and sodas. In fact, they make up nearly 60% of the typical American diet. But there’s mounting evidence that ultra-processed foods are potentially addictive and uniquely dangerous, linked to conditions including obesity, Type 2 diabetes, heart disease, and cancer. Our experts will walk through the science and share policy recommendations, as well as tips for healthy eating.
SPEAKERS
Kevin Hall, Senior Investigator at the National Institute of Diabetes & Digestive & Kidney Diseases
Jerry Mande, CEO of Nourish Science; Adjunct Professor of Nutrition, Harvard T.H. Chan School of Public Health; and a Visiting Fellow, Jonathan M. Tisch College of Civic Life, Tufts University
Josiemer Mattei, Donald and Sue Pritzker Associate Professor of Nutrition at the Department of Nutrition, Harvard T.H. Chan School of Public Health
MODERATOR
Larissa Zimberoff Freelance journalist, Author of Technically Food: Inside Silicon Valley’s Mission to Change What We Eat
