Prof Sarah Berry

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966 appearances 5 recordings 1 series first heard Jun 2026 last heard 3d ago

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

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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

So, for example, if you start to tease apart the evidence, we see in totality people consuming more ultra-processed foods defined by this NOVA classification, yes, have higher risk of

Or cause mortality of many diseases.

But actually, if you start to look at individual food groups, and this is really important, we see that there's certain groups that are driving that, the sugar-sweetened beverages and artificially sweetened beverages, the processed red meats and other meats.

But what we see is there's actually a more protective effect, for example, of whole grains, that even if they're classified.

to be ultra processed using then overclassification, that actually they might be protective.

So we can't just group them all together.

But how a consumer identifies within then the whole grains, which is better or which is worse, is really, really difficult.

I said we absolutely can't do that.

Food is so complicated, Tim.

It's so nuisance.

There's so many different features that processing impacts, whether it's the macronutrients, where it's whether it's the other thousands of chemicals, whether it's the structure, the matrix, et cetera.

There's no way we can capture that.

But I

We came up with a Zoe processing food score.

So we developed a processing food score that was based on what the latest evidence shows are the key features that processing impacts to impact our health.

So trying to solve for the fact that as a nutrition scientist, I believe that the Nova classification is not useful at an individual level.

that it actually doesn't capture the health effects of a food, that it over-demonizes too many foods.

So we needed something that actually really just captured food that's been processed in a way that does make it unhealthy, given that not all food processing is bad for us.

Because that's something that for me as a nutrition scientist really worries me, that there's a scaremongering about anything that's packaged or processed is going to be bad.

That's not the case.

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