The hidden dangers of ultra-processed foods

Spis treści:

• Chris van Tulleken and the health risks of ultra-processed foods
• John Ruff explains flavor engineering
• How texture and sound influence consumption
• Corporate strategies for in-between moments
• What this means for our eating habits

Chris van Tulleken and the health risks of ultra-processed foods

Ultra-processed foods are strongly linked to serious health issues, including obesity, Type 2 diabetes, dementia, and increased mortality. These foods undergo extensive industrial processing, which changes their nutritional profile and makes them difficult for the body to regulate. Common examples include instant soups, mass-produced bread, and breakfast cereals.

Dr. Chris van Tulleken emphasizes that these foods are engineered to be addictive. Their unique composition bypasses normal satiety signals, causing people to overeat. This creates a cycle of overconsumption and contributes to the rise in health conditions worldwide.

John Ruff explains flavor engineering

According to John Ruff, a former executive at Kraft General Foods, corporations spend significant resources optimizing the taste, texture, and flavor of their products. The goal is to reach the "bliss point," a balance of sweetness, saltiness, and fat that keeps consumers hooked.

• Scientific precision is applied to achieve ideal taste combinations.
• Brain scanning technology is used to predict consumer preferences.
• Products are intentionally made irresistible to maximize sales.

Neuroscientist Francis McGlone, who introduced brain scanning to Unilever, highlighted how these methods directly target the brain’s reward system, increasing the appeal of these foods.

How texture and sound influence consumption

The texture of ultra-processed foods plays a crucial role in overconsumption. These foods are often soft and require minimal chewing, which tricks the body into thinking it hasn’t consumed enough. This phenomenon, known as vanishing caloric density, leads to increased intake.

Sound also enhances the appeal of these products. From the crisp crunch of chips to the fizz of a soda can, these auditory cues are carefully engineered. Food industry consultant Barry Smith highlights that sound engineers design these elements to make eating more enjoyable and encourage repeated consumption.

Corporate strategies for in-between moments

Food corporations have identified opportunities beyond traditional meals to increase consumption. They target the "in-between" times with snacks labeled as healthy or convenient. Examples include protein bars for post-workout recovery and chips for late-night TV sessions.

Yanaina Chavez-Ugalde, an expert on ultra-processed foods, points out that companies aim to fill every gap in the day with their products. This approach ensures that consumers purchase more snacks, significantly increasing profits. In Canada, over 50 percent of daily calorie intake comes from these foods.

What this means for our eating habits

The documentary Foodspiracy sheds light on how the food industry designs products to maximize profits at the expense of public health. From flavor engineering to packaging and sound, every element is crafted to encourage overconsumption. Understanding these strategies can help individuals make more informed dietary choices and reduce dependence on ultra-processed foods.

source: CBC