#558: Rethinking Ultra-Processed Foods in the Modern Food System – Duane Mellor, PhD

In Podcasts by Danny LennonLeave a Comment

Listen Here:

For a full list of apps, go here. Or simply search “Sigma Nutrition” in your app of choice.
Or listen directly on the Sigma website here.

Introduction

Discussions around ultra-processed foods (UPFs) and their role in public health have gained significant traction in recent years. While some advocate for categorizing and regulating these foods due to their potential negative health effects, others argue that such classifications can oversimplify the issue and detract from more actionable dietary changes.

In this episode, Dr. Duane Mellor, a registered dietitian and researcher, joins us to explore the complexities of the UPF debate. Rather than dismissing the concept outright, Dr. Mellor emphasizes the importance of nuanced discussion, bridging the gap between research findings and practical, evidence-based dietary guidance.

Throughout this conversation, we unpack the broader implications of ultra-processed foods in the food system, consider how added fat, salt, and sugar contribute to public health challenges, and explore realistic approaches for dietary improvements.

Guest Information

Duane Mellor, PhD, RD

Dr. Duane Mellor, PhD is a registered dietitian, academic researcher and science communicator. Dr. Mellor is currently working in clinical dietetics, working to support people, families and carers living with diabetes.

Previously Dr. Mellor worked in medical education at Aston University, holding the position of Associate Dean for Public Engagement in the College of Health and Life Sciences.

After initially working in the areas of clinical trials, Dr. Mellor’s other research interests focused on improving nutrition and health by working with communities to celebrate their heritage through food and help tackle barriers resulting from societal inequalities.

Timestamps

  • [03:02] Interview start
  • [06:39] Understanding the NOVA classification
  • [09:53] Potential pitfalls and policy implications
  • [14:52] Food science and technology perspectives
  • [20:47] Challenges in food classification
  • [26:13] Health equity and policy considerations
  • [42:31] Communication and public perception
  • [50:30] Final thoughts and advice
  • [51:15] Key ideas segment (Premium-only)

Premium Content

You’re currently logged-in as a Premium subscriber. Access you content below.

You are currently not signed-in as a Premium subscriber.

To view our Premium content, please to your account or subscribe to Premium.

Not a Premium subscriber? Subscribe here!

Return to top of page

Leave a Comment