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Introduction
This is a Premium-exclusive episode of the podcast. To listen to the full episode you need to be subscribed to Sigma Nutrition Premium.
Recently we (Danny Lennon & Alan Flanagan) were invited to ‘Processing the Evidence’, a “behind closed doors” workshop to discuss the latest scientific evidence on the role of processed foods in human health. The event was organized by Professors Ciarán Forde and Vincenzo Fogliano of Wageningen University in the Netherlands.
The workshop attendees included a range of prominent researchers across a range of domains related to food processing, nutrition science, and public health. The sessions included open discussions on current evidence, knowledge gaps and challenges within the UPF debate.
There were several structured sessions looking at different sub-topics, such as:
- Emulsifier-gut interactions
- Ultra-processing and its effect on food matrix and bioavailability
- Food liking and hedonic overeating
- UPFs: Interpreting nutritional epidemiology and RCTs
- New trial data: the PROMENADE trial, the RESTRUCTURE Trial, etc.
In this episode, Alan and Danny review some of the key talking points and their takeaways from this event.
Related resources
- Join the Sigma newsletter for free
- Subscribe to Sigma Nutrition Premium
- Become a member of Alan Flanagan’s Alinea Nutrition Education Hub
- Enroll in the next cohort of our Applied Nutrition Literacy course
- Related episodes:
- 561: Emulsifiers in the Modern Diet: Health Risk or Harmless Additive?
- 499: How Sensory Cues Impact Food Choice & Behavior – Prof. Ciarán Forde
- 526: Eating Rate, Food Texture & Satiation – Marlou Lasschuijt, PhD
- 577: Ultra-processed vs. Minimally Processed Diets: UPDATE Trial – Samuel Dicken, PhD
- 558: Rethinking Ultra-Processed Foods in the Modern Food System – Duane Mellor, PhD
- People mentioned in this episode: Ciarán Forde, Vicenzo Fogliano, Marlou Lasschuijt, Kevin Whelan, Jens Walter, Faidon Magkos, Graham Finlayson, Eric Robinson, Kevin Hall, Daniel Ibsen, Adam Drewnowski, Gary Frost
- [00:31]Event overview: processing the evidence
- [04:44]Conference insights with Dr. Alan Flanagan
- [07:52]Hypotheses on ultra processed foods
- [11:53]Microbiome and additives panel
- [21:51]Food science and technology panel
- [33:21]Behavioral aspects of food consumption
- [38:10]Nutritional epidemiology session
- [47:19]Discussion on dietary pattern classification
- [50:19]The role of ultra-processed foods in public health policy
- [54:18]Clinical and metabolic data on processed foods
- [01:00:55]Critique of the NOVA classification system
- [01:08:03]Concluding thoughts on ultra-processed foods
- [01:23:12]Key ideas and methodological standpoints
The Hosts
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Dr. Alan Flanagan has a PhD in nutrition from the University of Surrey, where his doctoral research focused on circadian rhythms, feeding, and chrononutrition.
This work was based on human intervention trials. He also has a Masters in Nutritional Medicine from the same institution.
Dr. Flanagan is a regular co-host of Sigma Nutrition Radio. He also produces written content for Sigma Nutrition, as part of his role as Research Communication Officer.
Danny Lennon has a master’s degree (MSc.) in Nutritional Sciences from University College Cork, and he is the founder of Sigma Nutrition.
Danny is currently a member of the Advisory Board of the Sports Nutrition Association, the global regulatory body responsible for the standardisation of best practice in the sports nutrition profession.
Introduction to this Episode
Recently we (Danny Lennon & Alan Flanagan) were invited to ʻProcessing the Evidenceʼ, a “behind closed doors” workshop to discuss the latest scientific evidence on the role of processed foods in human health. The event was organized by Professors Ciarán Forde and Vincenzo Fogliano of Wageningen University in the Netherlands.
The workshop attendees included a range of prominent researchers across a range of domains related to food processing, nutrition science, and public health. The sessions included open discussions on current evidence, knowledge gaps and challenges within the UPF debate.
There were several structured sessions looking at different sub-topics, such as:
- Emulsifier-gut interactions
- Ultra-processing and its effect on food matrix and bioavailability
- Food liking and hedonic overeating
- UPFs: Interpreting nutritional epidemiology and RCTs
- New trial data: the PROMENADE trial, the RESTRUCTURE Trial, etc.
In this episode, Alan and Danny review some of the key talking points and their takeaways from this event.
People mentioned in this episode: Ciarán Forde, Vicenzo Fogliano, Marlou Lasschuijt, Kevin
Whelan, Jens Walter, Faidon Magkos, Graham Finlayson, Eric Robinson, Kevin Hall, Daniel
Ibsen, Adam Drewnowski, Gary Frost
To visit their profile pages, see episode page
Useful Terminology for this Episode
- Ultra-Processed Foods (UPFs): Foods classified by the NOVA system as Group 4, typically created industrially by multiple processing steps and containing ingredients not used in home kitchens (e.g. emulsifiers, flavorings, colorants).
- NOVA Classification: A framework that divides foods into four groups based on processing level, from unprocessed (NOVA 1) to ultra-processed (NOVA 4). UPFs (Group 4) are those with complex industrial formulations.
- Emulsifier: A type of additive (such as polysorbate 80 or carboxymethylcellulose) that helps mix oil and water in foods. Emulsifiers are common in processed foods (desserts, baked goods, etc.).
- Energy Density: The amount of energy (calories) per unit weight of food, usually expressed as kcal/gram.
- Hedonic Overeating: Eating driven by pleasure rather than hunger. It reflects the desire for palatable foods and can lead to consuming more energy than needed.
- Ad Libitum Feeding: A research term meaning participants can eat as much as they wish of the provided foods.
