Why America's Fixation on Foreign Diets Is Sabotaging Our Health

In February, the Institute of Food Technologists hosted an insightful seminar titled “Navigating the Science of Ultra-Processed Foods,” led by experts Dr. Matt Teegarden and Dr. Susanne Gjedsted Bügel. The event delved into the rising trend of labeling foods as “ultra-processed” and its implications. Attendees gained a deeper understanding of how this label is being used and the complexities involved in categorizing such foods.

The seminar highlighted the NOVA classification system, which defines a broad range of foods as ultra-processed. Contrary to popular belief, this category includes not just junk foods like cookies and cakes but also seemingly healthy options like whole grain breads and high-protein milk. With nearly 70% of the U.S. food supply falling under this classification, experts discussed the challenges in recommending a reduction of ultra-processed foods without oversimplifying the issue.

Dr. Bügel is at the forefront of efforts to refine the NOVA system, particularly focusing on Category 4: ultra-processed foods. She is leading a two-year international initiative aimed at untangling the confusion surrounding these classifications. This work is crucial for developing more accurate guidelines that can help consumers make informed dietary choices amidst the current complexities of the food industry.

During the seminar, Dr. Bügel showcased the Danish food-based dietary guidelines, which emphasize eating less meat, avoiding soft drinks, and drinking water instead. These guidelines feature six colorful boxes representing different food groups and promote a plant-rich, varied, and moderate diet. This approach resonates with Michael Pollan’s popular advice to 'Eat food. Not too much. Mostly plants,' highlighting a global consensus on healthy eating principles.

The discussion touched on how American wellness culture often borrows from international diets such as the Mediterranean, French, and Japanese, simplifying them into easily marketable trends. However, these adaptations frequently miss the cultural and structural nuances that make these diets effective. For example, the French approach includes leisurely meals and a cultural disinterest in snacking, which are often overlooked in American interpretations.

Experts argue that instead of adopting fragmented elements from various international diets, America needs to address its own food environment. The pervasive presence of ultra-processed foods requires a more comprehensive solution that considers the systemic factors contributing to their dominance. Creating sustainable, culturally inclusive, and accessible food systems is essential for supporting the health of all Americans.

The seminar underscored the importance of moving beyond simplistic labels and borrowed dietary habits. By refining classification systems like NOVA and fostering a deeper understanding of diverse food cultures, stakeholders can work towards more effective and inclusive food policies. The ultimate goal is to create a food environment that supports healthy choices and accommodates the varied lifestyles of the population.