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.

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recordings per month · last 12 months

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

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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

But the food landscape now and the food that's on our shelves has been changed so much that I think that that back opac labelling is less relevant.

It still has some relevance.

And we know from my own research, for example, you can have two foods that can have exactly the same back apack labelling, but because of the way that their structure has been changed, for example, through processing, can have entirely different effects on the body.

So that's why we need to think beyond just the back of pack labelling.

So the first study is a study that was conducted by Kevin Hall in the US and it's a study that I think is really important because it shows

For the first time the causality.

It's a randomized controlled trial, which is like the gold standard in terms of research.

And it it proves for the first time that there is something actually going on.

due to a food being processed and in this study he fed twenty people.

Either an ultra processed food diet, according to this NOVA classification, or he fed them a minimally processed food diet.

So what we call a crossover study.

So people followed for two weeks one of those diets and then they crossed over and followed the other diet.

So every individual had two weeks on either a minimally processed or an ultra processed food diet.

And what he found was that each day he

People were consuming a vastly different amount of calories.

So they were consuming 500 calories more per day when they were on the ultra-processed food diet.

Each day.

They had on both diets similar amounts of fiber, similar amounts of fat, similar amounts of sugar, salt, carbohydrate.

So they were nutritionally matched.

But they were different in terms of their processing.

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