In this conversation, Professor Clare Collins interviews Dr Samuel Dicken from University College London about ultra-processed foods, the definitions and results of his research study that compared what happened when people were fed only ultra-processed or minimally processed diets for 8 weeks. Their discussion highlights how much ultra-processed foods people now usually eat, association with health issues, and the need for better research and practical guides to help people. Dr Dicken shares insights from his study, which showed significant differences in weight loss and health outcomes between the two dietary patterns, emphasizing the importance of addressing the food system, food manufacturing, reformulation and strategies to help people eat healthily.

Here is the link to Dr Dicken's research study: https://www.nature.com/articles/s41591-025-03842-0

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Keywords: #ultraprocessedfood, #health, #nutrition, #dietaryguidelines, #obesity, #food additives, #nutritionresearch, #healthoutcomes, #foodpolicy, #dietarypatterns, #NutritionScienceBites

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