Ultra-Processed Foods: Health Impacts and How to Talk to Patients

John Neustadt, N.D.

Founder and President, Nutritional Biochemistry

Ultra-processed foods (UPF) now account for most calories in many people’s diets. For adults and children, approximately 57% of their calories come from UPF, which has significant implications for short-term and long-term health. UPF consumption is associated with increased risks for heart disease, ADHD, depression, cancer, frailty, cognitive decline, osteoporosis, IBS, obesity, and all-cause mortality. In this talk, you’ll learn what UPF is, how these chemical constituents of food impact food quality, satiety signaling, the microbiome, disease risks, endocrine signals, and more. This talk provides clinicians with the intellectual framework, language, and understanding of this novel category of foods and raw food materials to help their patients identify and reduce their exposure to UPF.

Duration: 43m24s