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.
#HarvardChanStudio #UltraProcessedFood

*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

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