Professor Sarah Berry
speaker
555 appearances
6 recordings
1 series
first heard Jan 2026
last heard 28 Jul
Professor Sarah Berry’s voice in public audio — every appearance, attributed to the second.
Trend
recordings per month · last 12 monthsRecordings per month over the last 12 months — 6 in all, peaking in Jul 2026 with 3.
Appearances
It is because food is really complicated and it's magical because how we process food has a huge impact on its health outcomes.
So how we process dairy, whether it's as butter or whether it's as cheese or whether it's as yogurt, can hugely impact health.
how our body responds to it.
The same applies for how we process other foods, whether it's consuming whole fruit or consuming pureed fruit or consuming whole almonds or consuming ground almonds where you're changing the matrix.
It has a huge impact on this bioaccessibility that I mentioned earlier, so the release of nutrients and how our body processes them.
And I think dairy is a really nice example of how we need to look beyond the nutrients and we need to think about the food that it's actually contained within.
Yes, in my opinion.
I think it's worth mentioning that broadly speaking, epidemiological studies, so these big studies that will be following people over a number of years or looking at one point in time in thousands of people and then looking at certain health outcomes and looking at dietary intakes, they do consistently show that a high saturated fatty acid diet is less favorable than a high mono or polyunsaturated fatty acid diet at the population level.
But when we do clinical trials, what we know is once we start to tease this apart, it becomes really apparent that that's too simplistic.
And at an individual level and at a food level, it's again, far too simplistic that we need to consider the type of fatty acids.
But more importantly, we need to consider the food it's in.
Yeah.
So I would say that you could have foods that contain the same fatty acid composition, so an animal fat and some particular other tropical oils, for example, that contain the same fatty acid composition.
but could have different impacts on health outcomes because of the source, because of the matrix that they're in has a huge impact.
And so I do think that whilst labeling can be useful, broadly speaking, I think we need to be very, very careful to not be too caught up on labeling.
And there's an example I often use to do with almonds.
Now, this isn't related to the fatty acid composition, but it's related to how I think
being preoccupied by labeling can actually potentially even make us select more unfavorable health choices.
So if we were to consume whole almonds, almonds have a very special matrix.
They have a very rigid cell structure.
Showing 521–540 of 555 · page 27 of 28
← Previous
Next →