This week, correspondent Bill Whitaker reported on ultraprocessed foods—those convenient, plastic-wrapped items that fill grocery store shelves. Former FDA Commissioner David Kessler explained that these products, made from ingredients like corn syrup and maltodextrin, have been linked to a rise in chronic diseases—such as Type 2 diabetes, hypertension, and heart failure.
Kessler noted that ultraprocessed foods affect our metabolism and can lead to overeating by targeting brain reward circuits, depriving us of a sense of fullness. Food author Michael Pollan supports this view, stating that 70% of Americans are either overweight or obese. He referenced a NIH study demonstrating that individuals consuming ultraprocessed foods tend to eat 500 more calories a day due to the energy density of these foods and their lack of fiber.
Pollan emphasized that sugar, now ubiquitous in many products, has become a cheap commodity, leading to pervasive inclusion in items like canned tomato sauce. The Consumer Brands Association maintains that food companies innovate to meet consumer demand while adhering to FDA guidelines.
Pollan proposes practical dietary rules, such as “eat food, not too much, mostly plants,” and advises avoiding products with unpronounceable ingredients. He encourages shoppers to focus on the perimeter of supermarkets where fresh foods are located, rather than the processed items found in the center aisles.
Addressing concerns about the affordability of healthy foods, Pollan advocates for changing the subsidy structure to support the healthiest farm products and developing a food policy that enhances public health and environmental sustainability.
