What does it matter as ultra-processed food? It is very complex.

(Bloomberg Opinion)-Altra-prosely foods, or UPFS for short, suddenly hot health concepts-Global Diets in the New AntiHero. The subject is exploding both scientific literature and social media. Even when shopping, there is an AI system to help consumers select less-related foods.

But once you get important and clear ideas that junk food is harmful, the concept of ultra-processed becomes blurred and misleading.

There is unprocessed, processed, culinary content and ultra-processed. So, what should the consumer do?

Nova, the most widely used system to classify food as ultra-processed, includes everything from donuts to frozen dinner. The impossible category includes fresh vegetables; Cook materials include things like sugar, cooking oil and flour. Then there are only processed items, including canned chickpeas, pasteurized milk and plain yogurt.

Under this system, a frozen dinner made with healthy ingredients such as fish and broccoli can fall into an ultra-prosely category, but not homemade cake with lots of sugar. There is no real evidence that a pizza made at home has been purchased from a frozen store with the same material. And if it is material that matters, will consumers not be better with science-based guides which material is harmful?

The ultra-sustained classification system comes from Brazil, where Nestle, realizing the market capacity, filled the country with food packed. This was followed by this increase in obesity and diabetes, although the food industry officials justified the action, stating that the move reduced the hunger.

Telling people to avoid ultra-related foods is a major improvement, which is a major improvement than advising them to avoid high-fat foods and to eat low-fat versions of things such as curd, ice cream, energy bar and grains-which are usually high in sugar. The controversial science of compromising on the dangers of high diet in Chinese is a rare area of ​​common land in the controversial science. The medical community can go a long way in improving Americans’ health by helping cut back into the region. From there, it is important to study which is the biggest danger generated by ultra-sensitive foods-it is in oils, additives or processing.

Many ultra-transmitted foods are popular because they have a long shelf-life, they are cheap and are convenient for those who do not have time for cooking. Scientists can help reduce some chronic diseases and food insecurity, to find out how we make the facility we healthy. It also requires more scientific research to determine that so-called ultra-related foods are the worst for us.

The best case against ultra-developed food comes from many studies that follow large population and found heavy consumption of these foods and the correlations between poor health consequences including more heart disease and cancer. The same group leads to low income, smoke, and more sedentary lifestyle, so epidemiologists should try to tease all these factors.

One of the most influential studies limited testing subjects in a food laboratory for several weeks and monitored what they ate. The results were mixed. People gained high-calorie ultra-prosely foods-chicken nagets, fries, weighs-beverages, which are considered “hyper-beltable” because they taste well. They reduced the weight of eating other ultra-like foods such as liquid eggs, flavored yogurt and porridge, turkey bacon, and beans with beans.

Conclusions: Ultra-prosely category was not enough to predict health results alone, even in short term.

Another recently released study attempted to use brain scans to test the popular theory that ultra-managed foods are addictive and people give people a dopamine-similar to cocaine. Research did not find any such relationship, although authors say it does not dismiss the addiction of foods.

I suspected about dogma that ultra-like foods taste better than homemade-something that would clearly depend on the skills of the person who cooks. Everyone knows that I prefer homemade food, and home-cooked items always go to the first potalux which I have participated.

Dariyush Mozaferion, the director of the food, is a Medicine Institute at the University of Tofts, agreed that homemade dishes are often delicious compared to counterparts purchased from the store. But in some ways, they are less satisfactory, they said, and therefore can force people to eat some other impulses, not out of happiness.

He is looking at the health effects of some materials that regularly appear in ultra-related foods, such as artificial emulsifiers. These materials make ice cream and mayonnaise creamy, but our microbiom can also have a harmful effect – bacteria that live in our courage.

Others have pointed to cheap fat used in ultra-related foods-especially soybean oil. It is the subject of a long -term war among epidemic scientists, which say soybean oil is good for us, and some bio chemists, who interfere with our body’s ability to use and include our body’s healthy omega -3 fatty acids. Biochemists point to dramatic growth in industrial oils in the 20th century and wonder if we are still guinea pigs in an ongoing experiment.

For years, we were told that saturated fats were found in many ill -fated foods such as whole milk, full -fat curd, cheese and meat. But many new analysis of scientific literature calls that link in question. Mozaffarian points to new studies that show that people who eat full -fat dairy products are healthy compared to those who choose low fat or nonfat versions.

Another recent study showed a connection between longevity and slight decrease in longevity of vegetable oils and slight decrease in butter, but only in those who were already unhealthy and not if butter was used for cooking and baking. It was difficult to know whether to conclude.

Other people are looking at processing. Laszlo Barbasi, a network scientist at Northeastern University, said that most plants and animals have similar ratios of basic nutrients – fat, carbohydrates, proteins and vitamins. In his principle, the more food products distracting from that natural proportions, the more ultra-sustained. Using that concept, their group trained an AI system to check the ratio of 15 components listed on the food label, to determine where they fall on an ultra-produced food spectrum. This can be useful in future studies but is not yet associated with specific health effects.

Food is individual, and the ideas of scientists are bound into their environmental, moral and spiritual emotions, especially on the choice of untouched meat and dairy and more processed meat options. On the bright side, many rows of evidence show that most of us will be healthy by eating less sugar. This is a good start. And then we need more and better research to solve the rest.

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The FD Flame is a Bloomberg Opinion columnist that covers science. He is hosting “Follow the Science” podcast.

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