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

They have lower weight, lower waste circumference, lower levels of inflammation, and they have a more favorable microbiome composition.

even though that food has been processed.

What we've seen in our data set in the UK and the US that only about twenty five percent of our calories have been processed in such a way that we would say it's a higher risk food.

But I think what's also interesting is when we look at that sixty percent of calories that are coming from this other than Nova traditional classification, we would actually classify about thirty percent of those as being pretty harmless for us.

So in the UK and US, lots of chocolate, even if it's dark chocolate, would be considered ultra processed according to the Nova classification.

A lot of breakfast cereals would also be considered

um ultra processed according to the Nova classification.

When we put that through our system, we find that some, not all, dark chocolate can come out as quite low risk.

We also find a few, not all.

Nutty granolas depends on the brand.

Some whole grain cereals, again, very dependent on the brand, actually would come out as very low risk.

Um, yet they would have been, according to the old classification, clustered certain ultra processed food.

Breads is another great example because it's such a broad food group.

And according to Nova classification, any bread that's sold, made purchased in a supermarket, packaged in a supermarket, would be classed as ultra-processed.

But we know that actually it falls across a whole range of risks.

Yes, there are some breads that have a lot of

additives and massifiers, et cetera, that we would class as high risk, but there's also supermarket breads that we would say are no or low risk as well.

So I would say my top two contenders for this would be yogurts.

Greek full fat yoga.

That I consider a very healthy food.

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