In Taiwan, many people eat out because it is quite cheap and convenient to do so (and for other cultural and social factors). Most homes have very small kitchens and refrigerators. Yet the rate of obesity is quite low for a high income country (Japan even lower) [0]
But something that is different is how much of the food is prepared at the vendor from whole ingredients. Ingredients often acquired whole day-of from nearby markets. Ingredients that have a shorter supply chain and higher freshness due to the smaller geography.
Reading this study, I wonder how much cheap ease of access to less processed foods contributes to the lower level of obesity and higher lifespans.
When comparing ant asian country to the US we should always keep physical activity and portion size in mind. A single cookie here in the US is massive and you always drive around just to get that cookie in the first place
Exactly. If you are eating chips it’s very hard to stop until the pack is over.
There are 3 options in order of effort: eat the next snack from a pack in your hand, decide and stop eating the cookie that is in the pack; get another pack to continue eating.
It requires more effort to get another pack and that biases towards the “stop eating” outcome.
If packages are large the the easiest action is continue eating.
Do Taiwanese get as fat on average as African Americans on average when they eat an average American diet?
>In 2017–March 2020, non-Hispanic Black adults had the highest obesity prevalence (49.9%) followed by Hispanic (45.6%), non-Hispanic White (41.4%), and non-Hispanic Asian (16.1%) adults.
> The non-UPF and UPF test meals were closely matched on meal weight, energy, energy density, macronutrients, available carbohydrate, glycaemic index and load, total dietary fibre, sodium and water (all ≤1.6% deviation between meals; Fig. 1b).
So they did match glycemic index, which the article omits.
I was about to comment that the physical structure of the food and the fiber content also make a difference. For instance, rolled oats are available in different thicknesses, and the thicker ones don’t digest as easily. Brown vs white rice is another example.
But these examples have different glycemic indexes, which the study matched for.
Not only psychology, but training. If your body gets a load of sugar every time it tastes UPF additives, it learns to release insulin on taste to protect itself.
Another option is that it's affected by the order of consumption.
I know somebody who got really into blood glucose monitoring, and she tells me that the order in which she eats a meal affects how much it spikes her glucose. So if she eats a piece of toast followed by a piece of cheese, it causes her a bigger glucose spike than she'd get if she eats the cheese first and then the toast.
Looking at the two meals in the study: if I sat down to eat the processed one, I'd probably start with the veggie straws. If I saw down to eat the unprocessed one, I'd almost certainly start with the egg or the cheese.
edit: and here are some other options: I notice that the unprocessed one is grain-free, vegetarian and has significantly less sucrose. I don't know if any of that makes it more or less healthy, but they're significant differences nutritionally.
If you look up how to calculate the glycemic index of a meal, the formula treats each meal component's glycemic index as a proportion of the total meal's glycemic index.
But the above example shows that the body doesn't treat food in that manner - the relatively low carb, higher fat cheese didn't smooth out the higher proportion carb count of the toast.
In the paper, the largest carbs for the ultraprocessed meal was instant mashed potatoes, while the non-processed meal had bananas as the largest carb source followed by craisins/cranberries.
The high carb foods in the unprocessed meal are paired with fiber.
The high carb foods in the ultraprocessed meal are NOT paired with fiber.
The fiber slows the rate of carb intake.
Same thing occurs with protein - same amount of ground beef and steak, ground beef meal will result in faster amino acid ingestion than the steak meal. No idea if there are any pros/cons of the faster ground beef ingestion, but there is a difference in how the digestive system processes the two meals.
> I know somebody who got really into blood glucose monitoring, and she tells me that the order in which she eats a meal affects how much it spikes her glucose. So if she eats a piece of toast followed by a piece of cheese, it causes her a bigger glucose spike than she'd get if she eats the cheese first and then the toast.
This is what I read in a book about glucose. So I went ahead and measured. I found it not true, at least in my case. The recommendations of eating salad before your meal do nothing measureable for my glucose spikes.
> “The two meals are matched within 1 percent of carbs, fat, proteins, calories, water, and salt,” said Zach Hutelin, a researcher at the institute and the study’s first author.
Note that fiber is not part of that list. Stripping out fiber essentially means that our gut microbiome is starved. Not coincidentally, it also means that these foods are much less prone to spoilage.
What does fiber has to do with spoilage? Is this a significant motivation for processed foods to strip out fiber?
Also, from the study:
> The non-UPF and UPF test meals were closely matched on meal weight, energy, energy density, macronutrients, available carbohydrate, glycaemic index and load, total dietary fibre, sodium and water (all ≤1.6% deviation between meals; Fig. 1b).
The study itself (linked at the bottom) does mention fiber (though they spell it "fibre", if you go looking for it). What I do notice is that they use "total dietary fibre", so there could be a difference between soluble and insoluble fiber content.
Before we come to a final conclusion on this, we need to reexamine the NOVA food classification system. It holds some rather baffling contradictions. For instance, if you buy a deep fryer and a mandolin slicer to make your own potato chips at home, they're classified as processed foods. But if you buy a bag of plain potato chips (ingredients: potatoes, oil, salt) they're classified as ultra-processed.
This whole concept just doesn't make sense to me - this study included peanut butter and jelly as part of the "highly processed" meal and cheese as part of the "minimally processed" meal. I don't think that either peanut butter or jelly is more processed than cheese.
Peanut butter definitely is. Even if you make it home-made you need to add some sort of oil to get the persistent creamy texture, but it naturally separates. To get that permanent creaminess you get from the store it's going to have various sorts of chemical additives - emulsifiers, stabilizers, etc. You also generally want to add some sort of a sweetener. I use honey, but with store bought stuff you're looking at all sorts of stuff including e.g. high fructose corn syrup.
By contrast cheese is completely natural outside of a few exceptions like American cheese. You take milk, add something to curdle it like an acid (e.g. vinegar) or rennet - an enzyme obtained from the stomach of young calves, separate the coagulated stuff, salt it, dry it, age it - you now have cheese. Ricotta can even be made straight from raw milk with no additives. Cheese's long shelf life is natural.
Well the peanut butter I get from the store is just peanuts and salt and there is plenty of brands available. It does have to be stirred because it separates. But yes the Jiffy and Skippy that most people refer to as peanut butter is really just peanut flavored palm oil.
I suppose it's partly because it's the whole meal that is being represented and they match it for nutrients.
I'd guess they wanted to include store purchased bread, hence the pb&j.
The other thought i had was that most peanut butter includes (at least) palm oil (ultra processed) and sometimes other emulsifiers to prevent separation. Though you can buy pb that is just peanut and salt.
The jelly would contain quite a bit more in the way of preservatives, regulators and flavour enhancers etc than the jelly i'd make at home (if i did such a thing)
I'd guess it's just regular cheese which does require quite some processing to make but unless it's got extra additives to extend shelf life, change texture or taste it's just processed.
I guess i can see how packaging makes a difference to the desirability / convenience of the food.
I guess i'm less likely to eat chips if i have to make them myself compared to grabbing a bag and more likely to over eat them if it's super convenient.
I hope the ultra processed food industry will come to be viewed similarly to the tobacco industry over time.
The human body is evidently not able to safely consume these products over the course of a lifetime and the ultimate toll on society and healthcare is already evident.
They are addictive and harmful to the body’s mechanisms.
It’s time to control the promotion, labelling and taxation of these products the same way we do cigarettes.
It was the tobacco industry! Big tobacco began buying food companies in the 1960s. Companies like Kraft and Del Monte where bought by tobacco companies R.J Reynolds and Philip Morris. These buyouts continued through the 90s. They applied their science of addiction engineering to food. And in cooperation with the USDA and farmers, they pushed a low-fat, high-carb diet, creating a market built on dirt-cheap grains.
They matched water content between the meals, so I guess only the ultra processed one required additional water to match the natural water content of the less processed one.
I wonder how they managed to put in same amount of salt in the low processed meal. That cheese must be super salty.
I'd also wonder what would happen if they didint use heat treated carbs in the ultraptocessed one. If I were to guess I think they might be main offenders.
American cheese slices, Velveeta, Cheese Whiz, cheese spreads, nacho cheese are all NOVA group 4 ultra processed because they are industrial reformulations with added ingredients (like emulsifiers). Your average cheddar isn't.
And? For an "average cheddar" you still have to heat the milk, add enzymes, and age it and at the end you get something entirely different. Sounds like "processing" to me, or to use your words, "industrial reformulation."
group 4 ultra processed is basically food fraud in my opinion. There is so much complex industrial scale chemistry going into it that it's mind boggling that it's actually legal. On the other hand, the process for making real cheese is simple and relies on a natural process.
This is a good question but not an invalidation of the study. People underestimate the cost of doing large scale surveys, first year researchers become painfully aware of it. There are lots of research were you try to get a quantitative result cheap. But most costs a lot of money (the big studies are usually very well spent money imho)
But something that is different is how much of the food is prepared at the vendor from whole ingredients. Ingredients often acquired whole day-of from nearby markets. Ingredients that have a shorter supply chain and higher freshness due to the smaller geography.
Reading this study, I wonder how much cheap ease of access to less processed foods contributes to the lower level of obesity and higher lifespans.
[0] https://data.worldobesity.org/rankings/
There are 3 options in order of effort: eat the next snack from a pack in your hand, decide and stop eating the cookie that is in the pack; get another pack to continue eating.
It requires more effort to get another pack and that biases towards the “stop eating” outcome. If packages are large the the easiest action is continue eating.
>In 2017–March 2020, non-Hispanic Black adults had the highest obesity prevalence (49.9%) followed by Hispanic (45.6%), non-Hispanic White (41.4%), and non-Hispanic Asian (16.1%) adults.
https://www.cdc.gov/obesity/adult-obesity-facts/
That site does control for diet. E.g., my Korean-born wife has always had home-cooked Korean food growing up in North America.
> The non-UPF and UPF test meals were closely matched on meal weight, energy, energy density, macronutrients, available carbohydrate, glycaemic index and load, total dietary fibre, sodium and water (all ≤1.6% deviation between meals; Fig. 1b).
So they did match glycemic index, which the article omits.
I bet a lot of this is psychosomatic, you expect some food will give you fast energy so your body thinks that means you need it and releases insulin.
But these examples have different glycemic indexes, which the study matched for.
plus all of the options that are complete unknowns which, in biology, is probably close to 99.999%
I know somebody who got really into blood glucose monitoring, and she tells me that the order in which she eats a meal affects how much it spikes her glucose. So if she eats a piece of toast followed by a piece of cheese, it causes her a bigger glucose spike than she'd get if she eats the cheese first and then the toast.
Looking at the two meals in the study: if I sat down to eat the processed one, I'd probably start with the veggie straws. If I saw down to eat the unprocessed one, I'd almost certainly start with the egg or the cheese.
edit: and here are some other options: I notice that the unprocessed one is grain-free, vegetarian and has significantly less sucrose. I don't know if any of that makes it more or less healthy, but they're significant differences nutritionally.
But the above example shows that the body doesn't treat food in that manner - the relatively low carb, higher fat cheese didn't smooth out the higher proportion carb count of the toast.
In the paper, the largest carbs for the ultraprocessed meal was instant mashed potatoes, while the non-processed meal had bananas as the largest carb source followed by craisins/cranberries.
The high carb foods in the unprocessed meal are paired with fiber.
The high carb foods in the ultraprocessed meal are NOT paired with fiber.
The fiber slows the rate of carb intake.
Same thing occurs with protein - same amount of ground beef and steak, ground beef meal will result in faster amino acid ingestion than the steak meal. No idea if there are any pros/cons of the faster ground beef ingestion, but there is a difference in how the digestive system processes the two meals.
This is what I read in a book about glucose. So I went ahead and measured. I found it not true, at least in my case. The recommendations of eating salad before your meal do nothing measureable for my glucose spikes.
On the flip side I seem to gain the same amount of weight regardless of what my blood sugar does.
Note that fiber is not part of that list. Stripping out fiber essentially means that our gut microbiome is starved. Not coincidentally, it also means that these foods are much less prone to spoilage.
Also, from the study:
> The non-UPF and UPF test meals were closely matched on meal weight, energy, energy density, macronutrients, available carbohydrate, glycaemic index and load, total dietary fibre, sodium and water (all ≤1.6% deviation between meals; Fig. 1b).
By contrast cheese is completely natural outside of a few exceptions like American cheese. You take milk, add something to curdle it like an acid (e.g. vinegar) or rennet - an enzyme obtained from the stomach of young calves, separate the coagulated stuff, salt it, dry it, age it - you now have cheese. Ricotta can even be made straight from raw milk with no additives. Cheese's long shelf life is natural.
I'd guess they wanted to include store purchased bread, hence the pb&j.
The other thought i had was that most peanut butter includes (at least) palm oil (ultra processed) and sometimes other emulsifiers to prevent separation. Though you can buy pb that is just peanut and salt.
The jelly would contain quite a bit more in the way of preservatives, regulators and flavour enhancers etc than the jelly i'd make at home (if i did such a thing)
I'd guess it's just regular cheese which does require quite some processing to make but unless it's got extra additives to extend shelf life, change texture or taste it's just processed.
*assuming the same ingredients as your home cooked example, which i think is your point, right?
I guess i can see how packaging makes a difference to the desirability / convenience of the food.
I guess i'm less likely to eat chips if i have to make them myself compared to grabbing a bag and more likely to over eat them if it's super convenient.
Though I admit to being a bit lazy like that.
The human body is evidently not able to safely consume these products over the course of a lifetime and the ultimate toll on society and healthcare is already evident.
They are addictive and harmful to the body’s mechanisms.
It’s time to control the promotion, labelling and taxation of these products the same way we do cigarettes.
edit: see: https://onlinelibrary.wiley.com/doi/10.1111/add.16332 "US tobacco companies selectively disseminated hyper-palatable foods into the US food system: Empirical evidence and current implications"
https://www.nature.com/articles/s42255-026-01619-4
It's very likely you're not going to finish your plate.
I'd also wonder what would happen if they didint use heat treated carbs in the ultraptocessed one. If I were to guess I think they might be main offenders.
Example: five years, 10000 participants, $170 million https://www.nih.gov/news-events/news-releases/nih-awards-170...