You know ultra-processed foods are linked to health risks. Here’s how to eat less of them
Ultra-processed food consumption has been linked to a higher cancer risk.
Researchers found ultra-processed food consumption “may be linked to an increased burden and mortality for overall and certain site-specific cancers especially ovarian cancer in women,” they said in a recent study published in eClinicalMedicine.
This isn’t the first study that’s pointed to health risks associated with ultra-processed foods that are so popular and often well-marketed.
So, as eaters (and consumers), what do we need to know about food selection as we grocery shop and choose what to feed ourselves and others?
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‘Processed’ foods exist on a spectrum
“Processed” is not synonymous with “bad for you.” But there are a few things to keep in mind when selecting what you plate for dinner — and choosing food that’s been less processed isn’t a bad idea according to nutritionists.
“There are plenty of foods that I believe are healthy and wholesome that have undergone processing,” Gena Hamshaw, a registered dietitian in New York City, tells USA TODAY. “I think when we start talking about ultra-processed foods, that often implies that they’re in a form where they bear very little resemblance to their original whole food source.”
“Think about a potato (versus) a french fry or potato chip,” Samantha Cassetty, a registered dietitian nutritionist, tells USA TODAY. “Or a rotisserie chicken compared to a slice of chicken deli meat. A 100% whole grain cereal is going to be less processed than a sugary cereal made from refined flour.”
What are ultra-processed foods?
In the study, ultra-processed foods are considered to be foods containing little to no energy-dense whole foods, low in fiber, high in sugar, fat and salt and “liable to overcompensation — authors said, citing a 2019 article.
What is an unprocessed or minimally processed food?
Unprocessed or minimally processed food is food that is existing in or close to its natural state.
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