It's All a Process

Hello! Vanessa here. Karen will be talking to you this week about processed foods. What words or feelings come to mind when you hear that phrase? Time-saving? Nostalgia? Treat? Unhealthy? Guilty? Quite the spectrum if you chose “all of the above” – and you wouldn’t be alone.

I’m well aware that dietitians have a little bit of a reputation when it comes to food choices. This is evidenced by whenever I go to the grocery store and run into people who don’t know me well, but well enough to know I am a dietitian. As we chat, I can see their eyes roving over the grocery choices in my cart, maybe widening slightly when they see the tater tots or Trader Joe’s dark chocolate mini peanut butter cups (IYKYK).

But here’s the thing: I know that tater tots are a quick and fun topping for a Minnesota-style veggie hotdish. And a couple of those peanut butter cups bring me some SERIOUS deliciousness with a little after-dinner tea. These items work for me as a part of varied, diverse and nutrient-dense food patterns.

True, there is some evidence that ultra-processed food may be problematic for human health. However, we truly don’t know exactly why. That’s likely because of (at least) two factors: first, the definition of ultra-processed is a bit, well, “squishy.” You’ll hear more about this from Karen. Second, there are a lot of behavioral factors that are often seen along with tendencies to eat or not eat certain foods. What exactly is the impact of these behaviors and how can we control for all of them in research?

Future research needs to figure out the holistic nature of lifestyle factors and behaviors that consumption of ultra-processed foods might present. Because these foods also play a role in keeping many people adequately, economically and efficiently fed, more nuanced recommendations are absolutely necessary. We can't forget this is a multi-level process - and we need to figure out what pieces work where.