Prof Sarah Berry

speaker

966 appearances 5 recordings 1 series first heard Jun 2026 last heard 2d ago

Prof Sarah Berry’s voice in public audio — every appearance, attributed to the second.

Trend

recordings per month · last 12 months

Recordings per month over the last 12 months — 5 in all, peaking in Sep 2026 with 2.

Appearances

newest first · ▶ plays the moment

ZOE Science & Nutrition · The science behind food that isn’t food, why you love it and why you should not fear it all | Prof Tim Spector & Prof Sarah Berry · 10 Sep 2026 podcast

No.

Absolutely not.

So there's a classification system called the NOVA classification system, and this classified foods across four different levels.

And it's NOVA four, which is the level that's considered ultra process.

And this classification system is based on the extent of processing and also the purpose of processing.

And this is the classification system that's typically used to classify if a food is ultra-processed.

There's a slight problem with it, that it is very broad, it's very vague, so it's very difficult to actually identify yourself if a food is.

what we call a Nova four classification.

Um and this classification system, and this is really important, was specifically built on the purpose and extent, but never took into account the actual health effects of the processes.

So UPF, according to the NOVA classification, accounts for about fifty five percent of the calories that we consume in both the UK and the US for adults.

What I think is more worrying is it accounts for about sixty five percent of the calories that adolescents and children consume.

We know that food contains thousands of different chemicals, some of which are added by the food industry, like the additives, emulsifiers, et cetera.

But we also know that processing can change the structure and the form and the texture of the food.

So we need to stop thinking of food just in terms of the nutrients, just in terms of how much salt saturated fat.

um, you know, sugar, for example, there is.

And we need to think of the bigger picture, the form of the food as well.

Yeah, absolutely.

So I would say like fifty years ago.

the back of pack labelling was highly relevant.

And yes, obviously the amount of saturated fat sugar is important.

Showing 261–280 of 966 · page 14 of 49