Prof Sarah Berry

speaker

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 it ultimately tells you how many calories you're consuming per minute, not just how many grams of food you're consuming per minute.

So these three features go into the model.

There's like this little black box that works out, you know, where in the tree things go.

And then you come up with each food where it sits within those processing food classes.

It is really complicated.

Yes, you would need to do a lot of maths because you'd need to work out the energy intake rate, you'd need to go and look at the scientific literature, you'd need to work out those ratios of those nutrients, but more importantly, you'd need to know is there any risk from this additive?

A lot of additives are labelled with E numbers.

In the UK.

In the US, they typically have their full name.

So soy lecithin, for example, which is uh an emulsifier that's used in the UK, also has an e-number in the UK.

Many people might be scared because they say it's an e-number, it's bad.

In the US, it might be something that they perceive as bad as well because they don't recognise the name and it sounds a bit chemically.

But we've graded that and we've graded soy lecithin to actually be very low risk.

But then we have other additives.

So for example, ACEK, which is a common sweetener, we've graded to be a higher risk.

And then we have ones that sit in the middle that we say are moderate risk.

So mono and diglycerides, for example, are also used as emulsifiers.

So it would be very difficult, even for me, to remember where all of these different additives fit.

And that's because, as part of this work, we went back and did a really thorough review of all of the latest evidence.

So much of the safety guidance that's out there that the government used to say whether an additive is safe to be put in our food is from this toxicology style of studies.

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