Prof Sarah Berry
speaker
966 appearances
5 recordings
1 series
first heard Jun 2026
last heard yesterday
Prof Sarah Berry’s voice in public audio — every appearance, attributed to the second.
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recordings per month · last 12 monthsRecordings per month over the last 12 months — 5 in all, peaking in Sep 2026 with 2.
Appearances
So I think that's fantastic.
But then we're seeing an explosion in in other food categories where I think you're having a lot of doctored foods that I certainly think are less healthy.
It would totally depend on what type of food it was, because we know that not all fat is equal.
So if it was yogurt, for example, I know that the type of fat that's in yogurt, even though it's saturated fat, because it's fermented fat, is not unhealthy for us.
Take extra virgin olive oil, take nut seeds, their fun to pack traffic light would have a big red when it comes to total fat.
If however it was something that was, let's say, minced meat, for example, I would opt for the lower fat version so that you can get like 5%, 2% minced meat, because I know that the saturated fat that's within minced meat is not good for us.
So it's very nuanced.
And so that's why I do think the low fat, no fat isn't helpful.
Also I know based on the evidence out there.
That many people are selecting low fat, not necessarily for health reasons, i.e., low fat means less saturated fat means less cardiovascular disease, which is what I think of as certain nutrition scientists.
They're selecting it because they think it's going to help with weight loss.
But the evidence from randomized controlled trials are really clear that if you're selecting low fat foods above full fat foods, it does not result in weight reduction.
And there is also the issue of by taking the fat out, what are they replacing it with?
Particularly if it's a processed food, it's actually the fat that carries the flavor of food.
Absolutely, but you know, I believe fat has an incredibly important role to play in our diet, that if you have the right type of fat, you're actually increasing the healthfulness of your food.
And often by saying a product is low fat, except for our mince example, you're often stripping out healthy fats, you know, your mono and your polyunsaturated fats that we know are so, so important for our health.
It depends.
We have to think of sugar, I think, as two different types of sugar.
We have to think of sugar in
It's natural context, so fruit that has sugar contained within the structure of of the fruit, for example, we call that intrinsic sugar.
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