Investigating Ultraprocessed Foods
This week, correspondent Bill Whitaker explored the prevalence of ultraprocessed foods, those convenient, pre-packaged items we often see at grocery stores. David Kessler, a former FDA Commissioner, shared with 60 Minutes that these products, utilizing heavily processed ingredients like corn syrup and maltodextrin, have been linked to health issues for decades.
Kessler emphasized that these foods have “altered our metabolism” and contributed to a surge in chronic diseases, including Type 2 diabetes, hypertension, and heart-related conditions. He noted that they can also increase our appetite significantly.
“They target the brain’s reward system, making us crave more. They disrupt our sense of fullness,” Kessler explained to Whitaker.
Food writer Michael Pollan echoed Kessler’s sentiments, suggesting that the rise of ultraprocessed foods has played a role in the obesity epidemic and related diseases. “It’s evident that something is amiss in our eating habits,” he remarked, highlighting that about 70% of Americans are overweight or obese.
Pollan referenced a study from the National Institutes of Health that demonstrated how ultraprocessed diets lead to excessive calorie intake. In this study, participants consumed ultraprocessed foods for two weeks and found themselves eating an extra 500 calories per day compared to those eating whole foods.
He pointed out that many ultraprocessed foods lack fiber, contributing to increased hunger. “We’re wired to enjoy certain nutrients, like sugar. In the past, it was rare. Now, it’s everywhere and often quite cheap,” he noted.
Pollan highlighted that even simple products, like canned tomato sauce, often contain sugars in various forms. In response, the Consumer Brands Association of America stated that the companies they represent strive to meet consumer needs while following FDA guidelines regarding ingredient evaluation.
Pollan’s 2009 bestseller, “Food Rules: An Eater’s Manual,” struck a chord with many. His number one guideline is straightforward: eat food, not too much, mostly plants. “I wouldn’t change a thing,” he declared in a recent conversation.
Another guideline suggests avoiding products with ingredients that are hard to pronounce. “If you can’t say it, it’s probably not food,” he insisted.
When Whitaker inquired about the most significant change people could make, Pollan advised shopping primarily around the supermarket’s perimeter, where fresh produce and dairy are found. “The middle aisles? That’s where trouble lies,” he cautioned.
He also recommended cooking at home more frequently. “Even starting with just one night a week can be beneficial. If you’re already doing that, try for more,” Pollan suggested.
Recognizing the appeal of ultraprocessed foods, Whitaker raised concerns about affordability. Pollan responded that the subsidy system needs reform to support healthier food production. “A food policy should reflect its impact on public health and the environment. If it fails in those areas, it’s inadequate,” he stated.
