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The dangers of ultra-processed foods

Ultra-processed foods are everywhere; the category includes many cereals, breads, yogurts, and frozen dinners — not to mention sweets and sodas. In fact, they make up nearly 60% of the typical American diet. But there’s mounting evidence that ultra-processed foods are potentially addictive and uniquely dangerous, linked to conditions including obesity, Type 2 diabetes, heart disease, and cancer. Our experts will walk through the science and share policy recommendations, as well as tips for healthy eating. #HarvardChanStudio #UltraProcessedFood SPEAKERS Kevin Hall Senior Investigator at the National Institute of Diabetes & Digestive & Kidney Diseases Jerry Mande CEO of Nourish Science; Adjunct Professor of Nutrition, Harvard T.H. Chan School of Public Health; and a Visiting Fellow, Jonathan M. Tisch College of Civic Life, Tufts University Josiemer Mattei Donald and Sue Pritzker Associate Professor of Nutrition at the Department of Nutrition, Harvard T.H. Chan School of Public Health MODERATOR Larissa Zimberoff Freelance journalist, Author of Technically Food: Inside Silicon Valley’s Mission to Change What We Eat SUBSCRIBE to our YouTube channel @HarvardPublicHealth If you love watching Harvard Chan Studio events like this one, subscribe to our newsletter: https://hsph.me/Studiosignup Follow Harvard T.H. Chan School of Public Health Facebook:   / harvardpubli.  . Instagram:   / harvardchan.  . LinkedIn:   / harva.  . TikTok:   / harvardchansc.  . X:   / harvardchansph