mark messina phd

Limiting ultra-processed foods does not necessarily make for a healthy diet

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A new study demonstrates that eating primarily minimally processed foods, as they are defined by the NOVA classification system, does not automatically make for a healthy diet, suggesting that the types of foods we eat may matter more than the level of processing used to make them.

Comparing two menus reflecting a typical Western diet -; one emphasizing minimally processed foods and the other emphasizing ultra-processed foods, as categorized by the NOVA classification system -; the researchers found that the less processed menu was more than twice as expensive and reached its expiration date over three times faster without delivering any additional nutritional value.

"This study indicates that it is possible to eat a low-quality diet even when choosing mostly minimally processed foods," said Julie Hess, PhD, a research nutritionist at the USDA-ARS Grand Forks Human Nutrition Research Center, who led the study. "It also shows that more-processed and less-processed diets can be equally nutritious (or non-nutritious), but the more-processed diet may have a longer shelf life and be less costly."

Mark Messina, PhD, director of nutrition science and research at Soy Nutrition Institute Global, will present the findings at NUTRITION 2024, the flagship annual meeting of the American Society for Nutrition held June 29–July 2 in Chicago.

The new research builds on a study the team published last year, which demonstrated that it was possible to build a high-quality menu that aligns with dietary guidelines while deriving most of its calories from foods classified as ultra-processed. For the new study, the researchers asked the opposite question: Is it possible to build a low-quality menu that derives most of its calories from "simple" foods?

To find out, they constructed a less-processed menu, which derived 20% of its calories from ultra-processed foods, and a more-processed menu, which derived 67% of its calories from ultra-processed foods. The level of processing involved in each menu was determined according to the NOVA system of classification.

The two menus were calculated to have a Healthy Eating Index score of about 43-44 out of 100, a relatively low score that reflects poor adherence to the Dietary Guidelines for Americans. The researchers estimated that the less-processed menu would cost $34.87 per day per person compared with $13.53 per day for the more-processed menu. They also calculated that the median time to expiration of the less-processed menu items was 35 days versus 120 days for the more-processed menu items.

The study draws attention to the disconnects between food processing and nutritional value. Hess noted that some nutrient-dense packaged foods can be classified as ultra-processed, such as unsweetened applesauce, ultrafiltered milk, liquid egg whites and some brands of raisins and canned tomatoes.

The results of this study indicate that building a nutritious diet involves more than a consideration of food processing as defined by NOVA. The concepts of 'ultra-processed' foods and 'less-processed' foods need to be better characterized by the nutrition research community."  Julie Hess, PhD, research nutritionist at the USDA-ARS Grand Forks Human Nutrition Research Center

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Messina will present this research at 12:45-1:45 p.m. CDT on Sunday, June 30, during the Food Choice, Markets and Policy poster session in McCormick Place ( abstract ; presentation details below).

Objectives:  The “clean eating” trend of consuming primarily foods with simple ingredients suggests that consuming fewer processed foods is a requisite aspect of healthy dietary patterns. Yet research indicates that a menu containing mostly ultra-processed foods (UPFs) can meet nutrient and diet quality recommendations from the Dietary Guidelines for Americans. Whether a diet comprised mostly of simple ingredient foods can provide a low-quality diet remains unexplored. The objective of this study was to compare the diet quality, shelf stability, and cost of two similar Western-style menus, one containing primarily energy from UPFs and the other containing primarily energy from less processed foods, as defined by the Nova food classification system. Methods:  First, a less-processed version of a Western menu (less-processed Western, LPW; more-processed Western MPW) with a Healthy Eating Index (HEI) score of approximately 43 was developed to align with the HEI score of the previously developed MPW. Processing level was determined by Nova categorizations assigned by external graders. The final menu was assessed for nutrient content and HEI score. Shelf stability of foods was determined with information from food storage guidance manuals. The condition of each food item when purchased (shelf stable, frozen, refrigerated) was used to estimate the number of days until expiration. Food and menu costs were determined using retail prices at a Midwestern grocery chain in Fall 2023. Results:  The LPW and MPW had similar nutrient densities and HEI scores (44 and 43, respectively). The LPW included 20% energy (kcal) from UPFs, while the MPW included 67% energy from UPFs. Relative percentages of shelf-stable, frozen, and refrigerated foods were similar between the two. Using the Kaplan-Meier survival analysis method, median time to expiration of the LPW menu items was 35 days versus 120 days for the MPW menu items. The “per person” cost was $34.87/day for the LPW and $13.53/day for the MPW. Conclusions:  The less-processed and more-processed menus both provided low-quality diets. However, the LPW was more than twice as expensive as the MPW and had a shorter overall shelf life. Level of processing is not a proxy indicator of diet quality, and less processed foods can be more expensive and have a shorter shelf life. Funding Sources : USDA Agricultural Research Service project grant #3062-51000-057-00D

American Society for Nutrition

Article Revisions

• Jul 4 2024 - Inclusion of press release URL Limiting ultra-processed foods does not necessarily make for a healthy diet. (n.d.). EurekAlert! https://www.eurekalert.org/news-releases/1048895 and NUTRITION 2024. (n.d.). Nutrition2024.Eventscribe.net. from https://nutrition2024.eventscribe.net/ajaxcalls/PosterInfo.asp?PosterID=667035
• Jul 4 2024 - Titled changed to original press release title - Limiting ultra-processed foods does not necessarily make for a healthy diet
• Jul 3 2024 - Expert reaction to unpublished conference presentation on whether limiting ultra-processed food improves diet quality https://www.sciencemediacentre.org/expert-reaction-to-unpublished-conference-presentation-on-whether-limiting-ultra-processed-food-improves-diet-quality/ - Dr. Hilda Mulrooney, Reader in Nutrition & Health at London Metropolitan University, discussed an unpublished study at Nutrition 2024 that critiques the NOVA classification system, which categorizes foods based solely on their degree of processing. She pointed out that this approach overlooks the nutritional value of foods. The study found that it is possible to follow a diet high in ultra-processed foods (UPF) that still meets national dietary guidelines.
• Jul 3 2024 - This story was temporarily removed pending a review. While the research abstract and press release appear to attempt to debunk the notion that minimally processed foods are inherently healthier, they overlook several key aspects. Firstly, equating cost and shelf life with dietary quality is misleading; health benefits often come at a price. Secondly, the low Healthy Eating Index scores for both menus could suggest a possible poorly designed study, as a genuinely balanced diet would score higher regardless of processing level. Lastly, focusing solely on NOVA classifications without considering food quality and nutrient density paints an incomplete picture of dietary health. Once the full peer-reviewed paper is available, we will update this story accordingly.
• Jul 2 2024 - Title changed from "Eating primarily minimally processed foods does not make for a healthy diet, study shows" to better communicate that this content is a press release of results presented at NUTRITION 2024, and is not a peer-reviewed journal study.

Posted in: Medical Research News | Healthcare News

Tags: Bread , Breakfast , Diet , Education , Food , Nutrition , Research , students

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Would love to see this study take into account biology and chemistry of ultra processed foods vs whole foods. Ultra processed foods contain preservatives for longer shelf, which isn't good for bacteria. Your gut is full of bacteria that work to help you digest and absorb food. If the food has preservatives, it can't be good for your gut. Ulta-processed food also breaks down fiber, which is used to feed the gut bacteria and build the lining of your gut. If you break down the fiber, it gets absorbed too quickly to make it's way down the lower intestine, therefore it doesn't feed the bacteria appropriately, which leads to that bacteria starving, feeding on your gut lining and ultimately dying. That leads to a leaky gut, inflammation and possible autoimmune disease.

Sounds like a good way to end up with those "no cure no treatment" disorders. If the recommended guidelines are producing an entire nation of unwell citizens, maybe the cheaper & less natural option isn't the answer, and perhaps we should stop making further recommendations based off those initial recommendations. Ya know what is even cheaper & long-term than ultra processed crap? The knowledge of growing your own.

This soy nutrition global is representing the soy industry that produce tons of ultra processed trash that destroy health. Any time you see research coming out of the industry it's designed to fool you. Always the same tactics. Deny, delay.

Your website is immediately untrustworthy for posting research backed by industry. How do you sleep at night publishing harmful research that's part of the industry deny delay tactics

I wouldn't be surprised if the food industry footed the bill for this study. There is a large body of evidence suggesting ultra processed foods are very bad for you.

Totally funded by the food industry - the soy industry to be exact. This story is 100% nonsense.

You know what this article is, Ultra-processed BS. They only measured the nutritional values of the food. Which if you do that, an energy drink like Red Bull or Monster has an intense amount of nutrition compared to normal food. The NOVA study studied actual people and the effects of UPF.

Did you test the hypothesis or form the test around the results you wanted? Unprocessed does not cost 3X processed.

Gee I wonder who was funding this study? Nestle??? There is no contest between a high processed food diet and a whole foods plant based diet. Also you don't want to put stuff with a long shelf-life in your body it's not healthy. Flies won't even eat margarine. So tired of our food industry trying to kill us out of greed and our government not protecting us out of greed.

I'd be pretty ashamed of myself if I delivered this information.

Multiple things are wrong with nutrients by processing them.  For example vitamin C supplements are not as healthy as actual Vitamin C.  They cause your arteries to harden.  Processed food labels don't even properly reflect the proper nutritional value lost in processing.  You get less protein per gram of beef jerky then you do before it was ever processed.  Also the same logic for supplements not working, processed food passes through you faster.  This is totally endorsed by the food industry just like our bad nutritional guide lines were.  Nutrients loose building blocks in processing and they are not what you need.

I wish they made it more obvious that this is a press release for a conference, and not a peer reviewed study. Jul 2 2024 - Title changed from "Eating primarily minimally processed foods does not make for a healthy diet, study shows" to better communicate that this content is a press release of results presented at NUTRITION 2024, and is not a peer-reviewed journal study.

Did Bill Gates really try to curve the population?

I gave up UPFs a year ago and went to a whole food diet. Lost 60 pounds, my blood pressure is perfect, and my last glucose testing was 80. One of the foods I gave up? Soy. Anything with soy. But keep spewing the nonsense. There's no integrity here.

As a healthcare provider I know that this stupid study is completely biased, they know that too. I would challenge any of them or their relatives to put in to that diet for a few months and have checked BP, Chemistry panel and a general health check in. I can predict all of you and yours making appointments to the funeral homes, cardiologists and other healthcare providers.

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Are soy foods safe? | Mark Messina, PhD

Soy foods have proved to be a contentious topic for decades now. With some dietary camps claiming the dangers of soy and others promoting its boundless benefits, it’s natural to be hesitant about consuming this product.

In Episode #258, I sit down with Dr Mark Messina for a deep dive into the safety and potential benefits of soy consumption. We clear the air on this plant food, evaluating what the science actually says and defining how to healthily consume it.

“Almost without exception, the safety concerns that were raised about soy, and still are today, are based on in vitro and animal studies.”

Dr Mark Messina is the Director of Nutrition Science and Research for Soy Nutrition Institute Global, co-owner of Nutrition Matters, Inc., and an adjunct associate professor at Loma Linda University. With over 30 years of experience, Dr Messina has dedicated his career to studying the health effects of soy foods and soybean components, including isoflavones. He has published over 100 articles and book chapters and given more than 700 presentations in 55 countries. Dr Messina is also the chairperson of the editorial advisory board for The Soy Connection and has organised and chaired numerous international symposia on soy’s role in preventing and treating chronic disease. He is the co-author of three books on soy, vegetarianism, and navigating vegetarian diets from a health perspective.

“Soy is a food – when you eat tofu, you’re getting isoflavones but you’re getting a heck of a lot more… We want to think of it not just as a source of isoflavones, even though that’s where a lot of the attention is, but as a source of good nutrition.”

In this conversation, Dr. Messina tackles common concerns and misconceptions about soy, addressing its safety in relation to male feminisation, breast cancer, thyroid function, and dosage. We dive deep into isoflavones, with Dr. Messina explaining how they differ from oestrogen.

An interesting fact to remember is that traditional Asian soy foods contain about 3–4 mg of isoflavones per gram of protein. In contrast, soy protein isolate and soy protein concentrate are typically processed in a way that results in a loss of approximately 80–90% of the isoflavone content. Soy flour and textured vegetable protein (TVP) made from soy flour retain the full complement of isoflavones, maintaining the same isoflavone (mg) to protein (g) ratio found in soybeans and traditional Asian soy foods.

This episode is brimming with essential information to help you comprehend the health and safety aspects of soy.

Specifically, we discuss:

• Intro (00:00)
• Soy throughout history (01:45)
• Dr. Mark Messina and the Soy Nutrition Institute (6:12)
• Industry affiliation in research (8:04)
• Debate surrounding soy and breast cancer (18:04)
• Isoflavones and estrogen (24:04)
• Isoflavones, breast tissue and cholesterol (32:12)
• Oversimplification of health information about the soy (40:39)
• Fermented soy and equol (48:11)
• How much isoflavones are in your soy foods? (53:16)
• Safe upper limit of soy isoflavones intake per day (58:50)
• Are blood tests necessary for high protein eaters? (1:01:37)
• Soy formula and soy allergy (1:03:50)
• Soy and thyroid Health (1:11:15)
• Does soy affect menstrual cycle length? (1:16:12)
• Soy consumption and migraines (1:22:54)
• Isoflavonoid supplements (1:27:10)
• Soy farming and the environment (1:29:10)
• Outro (1:33:12)

I hope this conversation leaves you feeling more confident in your choices regarding soy. With decades of research and experience, Dr. Messina brings clarity to the soy debate in Episode #258, putting controversies to rest once and for all.

It’s worth noting that eight trials have explored the effects of oral isoflavone intake on skin health. The existing data is encouraging, but insufficient to draw definitive conclusions. Dr Raja Sivamani and his colleagues are currently conducting a six-month skin trial comparing 25g/day of soy protein containing 50mg isoflavones with 25g of casein in postmenopausal women. Should this trial yield significant benefits, the available data would support a compelling argument for the positive effects of isoflavones on skin health, including wrinkle reduction.

To stay up to date with Dr Mark Messina’s work, head to https://sniglobal.org/ . Here you’ll find extensive research on the health and safety of soy, as well as regular articles written by Dr Messina. You can also read some of Dr Messina’s recent, relevant articles below.

The best way to support the show is to use the products and services offered by our sponsors. To check them out, and enjoy great savings, visit  theproof.com/friends .

Enjoy, friends.

More about Dr Mark Messina

Dr. Messina is the Director of Nutrition Science and Research for Soy Nutrition Institute Global, the co-owner of Nutrition Matters, Inc., a nutrition consulting company, and an adjunct associate professor at Loma Linda University.

Over the past three decades, Dr. Messina has devoted his time to the study of the health effects of soyfoods and soybean components such as isoflavones. He writes extensively on these subjects, having published more than 100 articles and book chapters for health professionals, and has given more than 700 presentations to both consumer and professional groups in 55 countries. Dr. Messina is the chairperson of the editorial advisory board of, and writes a regular column for  The Soy Connection , a quarterly newsletter that reaches over 250,000 dietitians and other health professionals. He has also organized and chaired ten international symposia on the role of soy in preventing and treating chronic disease and has organized ten meetings in the United States, China, India, Brazil and Italy.

Dr. Messina is the co-author of three books:  The Simple Soybean and Your Health (Avery Publishing Group, 1994),  The Vegetarian Way  (Crown Publishers, 1996), and  The Dietitian’s Guide to Vegetarian Diets: Issues and Applications (Aspen Publishers, 1996, Jones and Bartlett, 2004, 2010, 2022).

Additional resources

• USDA Database for the Isoflavone Content of Selected Foods • USDA

Supporting studies

• Estimated dietary isoflavone intake among Korean adults • PMID: 20368940
• Neither soy nor isoflavone intake affects male reproductive hormones: An expanded and updated meta-analysis of clinical studies • PMID: 33383165
• Neither soyfoods nor isoflavones warrant classification as endocrine disruptors: a technical review of the observational and clinical data • PMID: 33775173
• Perspective: Soy-based Meat and Dairy Alternatives, Despite Classification as Ultra-processed Foods, Deliver High-quality Nutrition on Par with Unprocessed or Minimally Processed Animal-based Counterparts • PMID: 35325028
• Perspective: Soybeans Can Help Address the Caloric and Protein Needs of a Growing Global Population • PMID: 35600829
• Plant-Based Meat Alternatives Can Help Facilitate and Maintain a Lower Animal to Plant Protein Intake Ratio • PMID: 36906147
• Soybean oil lowers circulating cholesterol levels and coronary heart disease risk, and has no effect on markers of inflammation and oxidation • PMID: 34171740
• The health effects of soy: A reference guide for health professionals • PMID: 36034914

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One Surprising Benefit of Eating More Soy? Healthier Skin, According to a Nutrition Expert

Research shows that eating soy may leave your skin feeling more hydrated and may help reduce fine lines (yes, seriously). A September 2023 clinical study, published in Nutrients and conducted on postmenopausal women, found that participants who consumed 30 grams of soy protein every day for six months experienced an increase in skin hydration and a decrease in wrinkle depth and pigmentation.

Curious what this means for you (and your complexion)? Mark Messina, PhD, MS , director of nutrition science and research at the Soy Nutrition Institute Global (SNI Global), is breaking down the trial's findings in simple terms—so you can spend more time snacking your way toward healthy, hydrated skin.

The science behind soy and skin

Previous clinical research and trials have suggested that soy isoflavones might favorably affect skin health, Messina says, and yet relatively few health professionals are aware of this benefit. That’s why SNI Global—the scientific organization leading the way in soy and health research, education, and advocacy—and the United Soybean Board decided to fund a clinical trial dedicated to soy and skin.

The study suggests that the high content of isoflavones in soy is likely what makes it so skin-supportive, Messina says. You’ll find isoflavones in many plant-based foods, but they’re particularly concentrated in soy. These naturally occurring compounds are commonly classified as "plant estrogen”—and although they function in different ways, they do mimic estrogenic effects in the skin.

According to Messina, "there are several ways in which isoflavones could benefit skin health” in addition to activating estrogen receptors in the skin. They may exert antioxidant effects, “which could inhibit the damaging effects of free radicals” on your skin, and they help stimulate the synthesis and concentration of things like collagen and hyaluronic acid—you know, ingredients found in all your favorite skin care.

Collagen, the main protein in skin that provides structure, decreases with age, so supporting its synthesis is particularly important in postmenopause. According to the study, a strengthened collagen network may help smooth fine lines.

The same goes for hyaluronic acid, which is “an important component of the extracellular matrix of the skin and acts as a biologic humectant…to draw and retain moisture,” Messina says. The research shows that "soy may increase the skin’s natural levels of hyaluronic acid, which would increase skin hydration and contribute to a reduction in the appearance of fine lines and wrinkles." Hello, hydration.

Who can benefit from soy

If your interest is piqued, but you’re wondering if soy may help your skin, that’s fair. The short answer, according to Messina? Yes, probably.

Still, Messina wants to be transparent about the study’s limitations. The trial's 44 participants had lighter skin tones, but “there is no reason not to think that isoflavones would also be efficacious in postmenopausal women with darker skin.”

And while the study involved postmenopausal participants, "one of the prior studies that produced the most impressive results found that the consumption of 40 milligrams per day of isoflavones benefited premenopausal Japanese women," he says. “It may be that both pre- and postmenopausal women benefit from isoflavones."

How to add more soy to your diet

With all this research backing the skin-supporting benefits of soy, you may be ready to add more of this plant-based protein into your diet. Messina recommends aiming for two servings a day (like two glasses of soy milk or a cup of tofu) to ensure you're consuming enough isoflavones.

The sky’s the limit when it comes to creative soy-centered recipes. Try a satisfying tempeh bowl with lemon miso dressing at lunchtime, a berry banana smoothie for a quick and delicious snack, loaded soy-based crumble nachos (um, yes please) for dinner, or lemon tofu cheesecake for dessert. So next time you hit the grocery store, make sure soy foods are on your list. Your hydrated skin will thank you.

To learn more about the positive benefits of soy, check out to SNIGlobal.org .

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Soy Protein Health Claim: Where Does the Evidence Stand?

By Mark Messina, PhD, MS

Meta-analyses of the clinical data consistently show that soy protein lowers circulating LDL-cholesterol (LDL-C) levels. The most recent meta-analysis demonstrating this finding to be the case was published in 2015. The first one was published in 1995. Four years later, after conducting its own analysis of the literature, the U.S. Food and Drug Administration (FDA) authorized a health claim for soy protein and reduced risk of coronary heart disease. Since 1999, similar claims have been approved in 11 other countries; the most recent country to do so was Canada in 2015.

Nevertheless, in December of 2007, the FDA indicated its intention to reevaluate evidence in support of the soy protein health claim. On October 31, 2017, the FDA announced that it is proposing to revoke the existing heart health claim. The current claim is an “unqualified” claim which indicates that the very rigorous significant scientific agreement standard has been met in support of the hypocholesterolemic effects of soy protein. The FDA announcement suggested that a qualified claim could be approved if the existing claim is revoked. Not surprisingly, a qualified claim requires less support than an unqualified one. A total of 23 qualified claims exist whereas there are only 12 unqualified claims and only five of those have been approved since the enactment of the Nutrition Labeling and Education Act of 1990.

It isn’t precisely clear why the FDA undertook its review of the soy protein health claim, although a 2006 science advisory from the American Heart Association (AHA) questioning the hypocholesterolemic effects of soy protein may have been a factor.14The AHA found that soy protein lowered LDL-C only by about 3 percent. However, the AHA didn’t actually conduct a meta-analysis of the data. When such an analysis was done four years later, Jenkins et al. 1  found that soy protein lowered LDL-C by 4.3% using the same 22 studies the AHA used for its estimate.  This magnitude of reduction is similar to that of soluble fiber, which has an  unqualified  health claim. The 4.3% reduction noted by Jenkins et al.1 is much lower than the initial estimates reported by Anderson et al. in 1995,11 but it has been known for some time that the hypocholesterolemic effect of soy protein is more modest than initially thought.15

In the October announcement, the FDA cited inconsistency of the data as the reason to propose revoking the existing soy protein health claim. Some inconsistency is not at all unexpected as there is probably no nutrition area that has been rigorously investigated where clinical studies have produced entirely consistent findings. This fact is true even for the effects of sodium on blood pressure16,17and calcium on bone mineral density18,19.  Nevertheless, reducing the intake of sodium is routinely recommended by health professionals as a means of reducing the risk of heart disease and increasing calcium intake as a means of preventing osteoporosis.

The FDA found that only 19 of 46 studies showed soy protein statistically significantly lowered LDL-C. However, in nine of those 46 studies, the amount of soy protein ingested by study participants was <25 g/day; the threshold intake established by the FDA for the cholesterol reduction claim. Therefore, the results of these studies are of questionable relevance. Furthermore, a reasonable argument can be made that the binary approach (i.e., an individual study was judged to be either supportive or not supportive) adopted by the FDA that lacked a statistical analysis of the data, isn’t the optimal approach for evaluating the evidence. Before making a final decision about the claim, the FDA will consider any comments submitted during the 75-day comment period.

Regardless of what the FDA decides, from a practical perspective adding soyfoods to the diet as a means of reducing coronary heart disease (CHD) risk makes sense. To markedly reduce cholesterol levels and CHD risk requires adopting a comprehensive dietary approach. At the very least, soybeans provide high quality protein20 that considerable evidence suggests lowers cholesterol as well as heart-healthy fat.21 It is not surprising that soy has been a key component of comprehensive dietary approaches that have led to dramatic reductions in cholesterol.22-27

• Jenkins DJ, Mirrahimi A, Srichaikul K, et al. Soy protein reduces serum cholesterol by both intrinsic and food displacement mechanisms. J Nutr. 2010;140:2302S-11S.
• Zhan S, Ho SC. Meta-analysis of the effects of soy protein containing isoflavones on the lipid profile. Am J Clin Nutr. 2005;81:397-408.
• Harland JI, Haffner TA. Systematic review, meta-analysis and regression of randomised controlled trials reporting an association between an intake of circa 25 g soya protein per day and blood cholesterol. Atherosclerosis. 2008;200:13-27.
• Anderson JW, Bush HM. Soy protein effects on serum lipoproteins: A quality assessment and meta-analysis of randomized, controlled studies. J Am Coll Nutr. 2011;30:79-91.
• Benkhedda K, Boudrault C, Sinclair SE, Marles RJ, Xiao CW, Underhill L. Food Risk Analysis Communication.  Issued By Health Canada’s Food Directorate.  Health Canada’s Proposal to Accept a Health Claim about Soy Products and Cholesterol Lowering. Int Food Risk Anal J. 2014;4:22 | doi: 10.5772/59411.
• Tokede OA, Onabanjo TA, Yansane A, Gaziano JM, Djousse L. Soya products and serum lipids: a meta-analysis of randomised controlled trials. Br J Nutr. 2015;114:831-43.
• Yang B, Chen Y, Xu T, et al. Systematic review and meta-analysis of soy products consumption in patients with type 2 diabetes mellitus. Asia Pacific journal of clinical nutrition. 2011;20:593-602.
• Hooper L, Kroon PA, Rimm EB, et al. Flavonoids, flavonoid-rich foods, and cardiovascular risk: a meta-analysis of randomized controlled trials. Am J Clin Nutr. 2008;88:38-50.
• Reynolds K, Chin A, Lees KA, Nguyen A, Bujnowski D, He J. A meta-analysis of the effect of soy protein supplementation on serum lipids. Am J Cardiol. 2006;98:633-40.
• Weggemans RM, Trautwein EA. Relation between soy-associated isoflavones and LDL and HDL cholesterol concentrations in humans: a meta-analysis. Eur J Clin Nutr. 2003;57:940-6.
• Anderson JW, Johnstone BM, Cook-Newell ME. Meta-analysis of the effects of soy protein intake on serum lipids. N Engl J Med. 1995;333:276-82.
• Xiao CW. Health effects of soy protein and isoflavones in humans. J Nutr. 2008;138:1244S-9S.
• Summary of Health Canada's Assessment of a Health Claim about Soy Protein and Cholesterol Lowering.  Bureau of Nutritional Sciences Food Directorate Health Products and Food Branch. https:// www.canada.ca/en/health-canada/services/food-nutrition/food-labelling/health-claims/assessments/summary-assessment-health-claim-about-protein-cholesterol-lowering.html .
• Sacks FM, Lichtenstein A, Van Horn L, Harris W, Kris-Etherton P, Winston M. Soy protein, isoflavones, and cardiovascular health: an American Heart Association Science Advisory for professionals from the Nutrition Committee. Circulation. 2006;113:1034-44.
• Messina M. Potential public health implications of the hypocholesterolemic effects of soy protein. Nutr. 2003;19:280-1.
• Graudal NA, Hubeck-Graudal T, Jurgens G. Effects of low sodium diet versus high sodium diet on blood pressure, renin, aldosterone, catecholamines, cholesterol, and triglyceride. The Cochrane database of systematic reviews. 2011:CD004022.
• Lelong H, Galan P, Kesse-Guyot E, Fezeu L, Hercberg S, Blacher J. Relationship between nutrition and blood pressure: a cross-sectional analysis from the NutriNet-Sante Study, a French web-based cohort study. Am J Hypertens. 2015;28:362-71.
• Lanou AJ, Berkow SE, Barnard ND. Calcium, dairy products, and bone health in children and young adults: a reevaluation of the evidence. Pediatrics. 2005;115:736-43.
• Tai V, Leung W, Grey A, Reid IR, Bolland MJ. Calcium intake and bone mineral density: systematic review and meta-analysis. BMJ. 2015;351:h4183.
• Hughes GJ, Ryan DJ, Mukherjea R, Schasteen CS. Protein digestibility-corrected amino acid scores (PDCAAS) for soy protein isolates and concentrate: Criteria for evaluation. J Agric Food Chem. 2011;59:12707-12.
• Slavin M, Kenworthy W, Yu LL. Antioxidant properties, phytochemical composition, and antiproliferative activity of Maryland-grown soybeans with colored seed coats. J Agric Food Chem. 2009;57:11174-85.
• Jenkins DJ, Jones PJ, Frohlich J, et al. The effect of a dietary portfolio compared to a DASH-type diet on blood pressure. Nutrition, metabolism, and cardiovascular diseases : NMCD. 2015;25:1132-9.
• Jenkins DJ, Jones PJ, Lamarche B, et al. Effect of a dietary portfolio of cholesterol-lowering foods given at 2 levels of intensity of dietary advice on serum lipids in hyperlipidemia: a randomized controlled trial. JAMA. 2011;306:831-9.
• Jenkins DJ, Kendall CW, Faulkner D, et al. A dietary portfolio approach to cholesterol reduction: combined effects of plant sterols, vegetable proteins, and viscous fibers in hypercholesterolemia. Metabolism. 2002;51:1596-604.
• Jenkins DJ, Kendall CW, Faulkner DA, et al. Long-term effects of a plant-based dietary portfolio of cholesterol-lowering foods on blood pressure. Eur J Clin Nutr. 2008;62:781-8.
• Jenkins DJ, Kendall CW, Marchie A, et al. Effects of a dietary portfolio of cholesterol-lowering foods vs lovastatin on serum lipids and C-reactive protein. JAMA. 2003;290:502-10.
• Jenkins DJ, Kendall CW, Marchie A, et al. Direct comparison of a dietary portfolio of cholesterol-lowering foods with a statin in hypercholesterolemic participants. Am J Clin Nutr. 2005;81:380-7.

Mark Messina, PhD, MS, is the co-owner of Nutrition Matters, Inc., a nutrition consulting company, and is an adjunct professor at Loma Linda University. His research focuses on the health effects of soyfoods and soybean components. He is chairman of The Soy Connection Editorial Board and executive director of the Soy Nutrition Institute.

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Soy & Your Health: 30 Years of Research

Mark Messina, Ph.D.

Soy Nutrition Institute Global

March 4, 2022

Another study published late last in 2021 involving older US men and women found that consuming soynuts (roasted soybeans) daily for 16 weeks increased blood flow in the brain in four different areas, which suggests soy might improve cognitive function. [2]

USB and SNI Global are funding another study that is examining the effect of soybean oil on body fat.  Preliminary evidence shows that oils high in polyunsaturated fat, such as soybean oil, cause less fat accumulation in the liver and other organs in comparison to oils high in saturated fat. [5] Reducing liver fat reduces risk of liver disease and its severe health consequences.

Whether you choose soy for a specific health benefit or just like the taste, it is important to know that soy is an excellent source of protein. With the growing global population, the world needs efficiently and sustainably produced protein sources. U.S. Soy fits the bill.

• Xue T, Wen J, Wan Q, Qin G, Yan L, Wang G, Qin Y, Luo Z, Tang X, Huo Y, et al. Association of soy food with cardiovascular outcomes and all-cause mortality in a Chinese population: a nationwide prospective cohort study. Eur J Nutr 2022.
• Kleinloog JPD, Tischmann L, Mensink RP, Adam TC, Joris PJ. Longer-term soy nut consumption improves cerebral blood flow and psychomotor speed: results of a randomized, controlled crossover trial in older men and women. Am J Clin Nutr 2021.
• Draelos ZD, Blair R, Tabor A. Oral soy supplementation and dermatology. Cosmetic Dermatology 2007;20:202-4.
• Jenkins G, Wainwright LJ, Holland R, Barrett KE, Casey J. Wrinkle reduction in post-menopausal women consuming a novel oral supplement: a double-blind placebo-controlled randomized study. Int J Cosmet Sci 2014;36:22-31.
• Rosqvist F, Iggman D, Kullberg J, Cedernaes J, Johansson HE, Larsson A, Johansson L, Ahlstrom H, Arner P, Dahlman I, et al. Overfeeding polyunsaturated and saturated fat causes distinct effects on liver and visceral fat accumulation in humans. Diabetes 2014;63:2356-68.

Director of Nutrition Science and Research

Dr. Mark Messina is a nationally recognized expert on the health effects of soy.

Mark Messina, PhD

Soy protein can help address us cardiometabolic health.

By: Mark Messina, Soy Nutrition Institute • September 5, 2022 According to the National Health and Nutrition Examination Survey (NHANES) conducted in 2017-18, only 6.8% of U.S.

Soybeans Poised to Help Address the Caloric and Protein Needs of a Growing Global Population

By: Mark Messina, PhD, Soy Nutrition Institute (SNI) Global • May 17, 2022 As the global population continues to increase, world leaders and scientific researchers

Soyfoods May Help Reduce Risk of Heart Disease and Overall Mortality

More than 40,000 scientific papers focused on soyfoods, soy protein or other soybean components such as isoflavones, have been published over the past 30 years.

Adding soy to the diet can help build muscle mass and strength

The loss of muscle mass as we age has significant consequences for health and well-being. While resistance exercise training is the key to building muscle

Media Contact

Karen coble edwards, 703-281-7600, [email protected].

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Podcast Episode 205: Ultra-processed Foods, Hyperpalatability & Nutrition – Dr. Mark Messina

Feb 22, 2022

Click here to earn 1.0 FREE CEU for listening to this podcast episode!

Ultra-processed Foods, Hyperpalatability, Energy Intake Rate and Nutrient Density

The term ultra-processed foods (UPF) has been increasingly cited in the media and social media, and there’s also been a dramatic increase in research on UPF in the past few years. But what are ultra-processed foods? Are they contributing to chronic diseases like obesity, diabetes and heart disease? Are we eating more of them than ever before? How can we better understand the complexity of this topic and better evaluate the health and nutrition aspects of these foods?

Tune in to this episode to learn about:

• The definition of UPF
• Recent research on UPF
• The NOVA classification system
• Tufts University Food Compass Score
• UPF association with adverse health outcomes such as obesity and diabetes
• Hyperpalatability and “Energy Intake Rate”
• The environmental impact of UPF
• Benefits of food processing 
• Consumer insights about plant-based meat alternatives 
• How soyfoods rate on various food rating systems 
• Why “nutrient density” may not be the whole story

Modern soyfoods such as soy burgers are more processed than many of the traditional soyfoods, but they compare well with their animal-based counterparts and as a result of fortification, can be sources of nutrients not already present in soybeans.” – Dr. Mark Messina

Mark Messina PhD, MS

Dr. Messina is the Director of Nutrition Science and Research for the Soy Nutrition Institute Global, the co-owner of Nutrition Matters, Inc., a nutrition consulting company, and an adjunct associate professor at Loma Linda University. Over the past three decades, Dr. Messina has devoted his time to the study of the health effects of soyfoods and soybean components such as isoflavones. He writes extensively on these subjects, having published more than 100 articles and book chapters for health professionals, and has given more than 700 presentations to both consumer and professional groups in 55 countries. Dr. Messina is the chairperson of the editorial advisory board of, and writes a regular column for The Soy Connection, a quarterly newsletter that reaches over 250,000 dietitians and other health professionals.

One of the concerns about ultra-processed foods is that they’re ‘hyperpalatable’ but when we looked at soy meat versus hamburger and cow’s milk versus soy milk we found that none of these concerns about ultra-processed foods actually applied to these soy based products. I would hate to see someone not eat a soy burger or drink soy milk simply because they heard that they were classified as ultra-processed foods by the NOVA food classification system.” – Dr. Mark Messina

• Soy Nutrition Institute (SNI) Global: Website | Facebook | Twitter | LinkedIn
• IFC Survey: Consumption Trends, Preferred Names and Perceptions of Plant-Based Meat Alternatives
• Ultra-Processed Diets Cause Excess Calorie Intake and Weight Gain: An Inpatient Randomized controlled Trial of Ad Libitum Food Intake- Open access paper by Hall et al.  
•  Some Ultra-Processed Foods Are Needed for Nutrient Adequate Diets: Linear Programming Analyses of the Seattle Obesity Study- Open access paper by Drewnowski et al.
• Episode transcript

Related Posts:

What You Should Know about Processed Foods – episode #198 with Dr. Bruce Hamaker & Dr. Tanhia Gonzalez

Food Insight: Consumer Research, Trends & Communications – episode #153 with Kris Sollid

Episode Transcript

Scroll below or download here.

[00:00:00] Melissa: Hello. And welcome back to the sound bites podcast.

Today’s episode is about ultra processed foods. This buzzword has been

increasingly cited in the media, and there’s been a dramatic increase in research

on ultra processed foods in the past few years. But what are ultra processed

foods? Are they causing obesity and chronic diseases like diabetes and heart

[00:00:26] Are we eating more of them than ever before? Should we be

avoiding them, all of those questions and more will be answered. My guest

today is Dr. Mark. Messina. Dr. Mark Messina has a PhD in nutrition. He has

been focused on soy and soybean components for the past 32 years. He’s

currently director of nutrition science, and research at the soy nutrition Institute

[00:00:52] And he’s an adjunct associate professor with Loma Linda university.

Welcome to the show Dr. Messina. Well, welcome back. I should say you are on

episode number 148, talking about a soy research update, cancer allergies, and

protein. It’s a very popular episode and I encourage people to check it out and

you can get one free continuing education unit.

[00:01:15] If you are a dietician, Diet technician or certified diabetes care and

education specialist. And speaking of that, we are submitting this episode today

for continuing education. So stay tuned for that and check out my CEU page. I

currently have over 30 free CU activities [email protected]

slash free CEUs.

[00:01:38] So Dr. Messina, please tell our listeners more about yourself and

your background and. If they want to take a deeper dive again, they can go back

and listen to 148. But for the purposes of our conversation today would love to

hear more about the work that you do and how the soy guy quote unquote got

interested in ultra processed foods.

[00:01:57] Mark: That’s my favorite topic talking about myself, I guess. You

know, as you mentioned, I’ve been in the field for about 32 years. I have a PhD

in nutrition. I also have a master’s degree in nutrition and after graduating, I

began working for the NIH. Uh, specifically the national cancer Institute

became interested in soy foods.[00:02:18] And since about 1990, I’ve really focused entirely on soy foods and

soybean components. So I spend most of my time writing and reading about,

soy, and also speaking about, soy I am doing interviews like.

[00:02:32] Melissa: Excellent and fun fact, your wife’s a dietician. So we talked

about that back in episode 1 48. Now I recently did an episode on processed

food, which had been wanting to do for a really long time.

[00:02:45] And that’s also a very popular episode, episode number 1 98, if

anyone’s interested. Ever since then, I’ve been wanting to do an episode on ultra

processed foods to kind of continue the conversation. And coincidentally, I

recently saw you present on this topic, so I’m really excited to have you back on

the podcast while our focus is on ultra processed foods as a soy foods expert,

you’re going to be speaking to soy foods and using those as examples.

[00:03:13] But if you want to kind of help me, um, in our listeners, make the

connection as to, you know, why is the soy foods guy talking about ultra

[00:03:21] Mark: Yeah, I’d be happy to do that. And it’s surprising to me that

I’m actually talking about this topic because I haven’t focused on processing or

ultra processed foods until about one year ago.

[00:03:34] And that’s because there’s a connection between the ultra processed

foods and some of the more commonly consumed soy foods. So only provide a

little bit of background. The term ultra processed foods was actually coined in

• So if you look at the world scientific literature, you actually don’t see any

papers published on ultra processed foods before 2009.

[00:03:56] And since that time, the research has exploded. The term ultra

processed food was coined by Brazilian researchers who developed or created a

new food classification system called nova. It’s not an acronym. It doesn’t really

stand for anything. It does mean new in a Portuguese, perhaps. That’s why they

chose that word.

[00:04:18] So they came up with a food classification system based entirely on

the extent to which foods are processed. Now, there are a lot of food

classification systems out there, and these are designed to be a guide for

consumers. A simple way that consumers can help identify foods that arehealthy from foods that are less healthy, but without exception, those existing

food classification systems are really just based on nutrient content.

[00:04:51] So if a food has desirable nutrients like calcium and protein and fiber

The food receives a higher score. If it has less desirable nutrients, such as

sodium or saturated fat that receives a lower score until you do some

calculations to come up with one number, some of these systems are based on

like a five-star rating with five star being the best one star being the least

healthy food.

[00:05:16] But again, they’ve all been based on nutrient content. In contrast this

Nova food classification system is based on the extent to which a food is

processed. The foods that are most processed are these ultra processed foods,

the least processed foods, which are categorized as group one foods are the

minimally processed foods.

[00:05:36] So a minimally processed food would be a fruit or a vegetable. It

actually also is a meat and cows milk because those are largely unprocessed

foods. And over the past, 10 years. There has been quite a bit of research

looking at the relationship between the consumption of ultra processed foods

and a variety of health outcomes and what you see almost without exception.

[00:06:03] And it’s really not surprising is that the more ultra processed foods

you consume, the worst, the health outcomes are. So you see ultra processed

food intake being linked with Everything from obesity to cancer, to

cardiovascular disease. And the reason that I say it’s not surprising is because

when you look at the nutrient content of many ultra processed foods, it’s not

very impressive.

[00:06:32] These foods are often high in sugar and fat and not very nutrient

dense and very calorically dense. So there’s a debate within the scientific

community about the extent to which the nutrient content of an ultra processed

food is responsible for these adverse outcomes. Some people think it’s entirely

due to the poor nutrient content of these foods.

[00:06:58] Other people think there’s something else going on because ultra

processed foods are foods that are typically made or include food additives.

They could be flavor enhancers, they could be preservative. There are also

foods that are often comprised of extracts of different foods. So you might havea food that contains a concentrated source of protein, perhaps whey or soy

[00:07:23] And that would qualify that food as an ultra processed food. And

some argue that it’s more than just nutrient content, that accounts for these

adverse health outcomes.

[00:07:32] Melissa: Hmm. Okay. There’s a lot for us to dive into there, but I do

want to say, you know, as a former supermarket dietician, I was pretty familiar

with a lot of the different food rating systems.

[00:07:43] I had never heard of Nova in, like you said, it’s fairly new.

Melissa: Okay. So it was interesting because. At face value when you’re saying,

yeah, if it’s got more nutrients, it gets a higher rating. If it has, I should say the

nutrients that you want to consume more of it gets a higher rating of it has more

fat calories, sodium, the things that you want to decrease.

[00:08:07] It, it gets a lower rating.

[00:08:09] Mark: That’s true for the non Nova food classification systems for

Nova. That’s not the case at all. It’s just entirely based on processing. And that,

in my opinion is the problem with Nova. Right.

[00:08:22] Melissa: Okay. And that’s what I was going to ask you more about

because even Nova aside, these other rating systems, it sounds pretty straight

[00:08:30] But with every single rating system that I was familiar with there

were Flaws things that just didn’t make sense. Whereas like a diet soda might

rate higher than actually a food that provides nutrition because maybe that

nutrient rich food had a little bit more fat or sugar in it or something. Tell me

more about Nova.

[00:08:50] You said it’s strictly based on that processing level. It doesn’t take

anything else into consideration?

[00:08:56] Mark: No it doesn’t but you make a really good point. These

systems all have limitations because they’re designed to be simple. For purposesof helping to guide the consumer. So there are cases where a food that you and I

might consider to be relatively healthy, has a low score and vice versa.

[00:09:18] And I think these systems continue to be refined. So Tufts university

came out with the food compass score, which I think is a very good system. And

it actually looks at 54 different attributes of food And Tufts university just rated

8,000 foods and you can actually download these foods free of charge. Now

what’s interesting about the food compass score is that many of the ultra

processed foods as classified by Nova actually score very high.

[00:09:54] And so that points out that the Nova food classification system is not

very nuanced. So, you know, I give this example, oftentimes if you take milk

and fruit and make it into a smoothie, that would be a minimally processed

food. But if you add a concentrated source of protein to that smoothie, it

actually becomes an ultra processed food.

[00:10:19] Even though I think both of us would agree that the smoothie with

the protein is a better. Then the smoothie without one. So I think the Nova food

classification system is really just too simplistic and does a disservice to

consumers in many ways. Of course nutritionists recommend as much as

possible consuming, minimally processed foods.

[00:10:42] I mean, that’s something that we all endorse, but one of the leading

authorities in this field actually analyzed the diets of individuals. We found that

it was very difficult to meet nutrient needs. If you only consume minimally

processed foods or if you only consumed ultra processed foods. So what he

found was that you needed a combination of minimally processed foods and

ultra processed foods to actually meet all of your nutrient requirement because

many ultra processed foods are fortified with a variety of vitamins and minerals,

and many of these.

[00:11:22] Vitamins and minerals are shortfall nutrients. These are nutrients that

we typically do not consume sufficient amounts on. So I think ultra processed

food to have a role in the diet. And the reason I got interested in this field in the

first place is because. The plant milks in general. So Oak milk, pea milk, soy

milk, and the plant meats, whether they’re made from wheat or pea or soy are

generally classified as ultra processed foods.

[00:11:54] And I think that is scientifically unjustified,[00:11:58] Melissa: right? So, you know, I talk about nutrient rich foods on

every episode. I’m sure that comes up, uh, because for me. Trying to simplify

things, but not oversimplify things. I always want to just, let’s take a step back,

you know, whatever the marketing or the labeling says on the food, whether it

says it’s free from or excellent source of this, or actually that’s a good one.

[00:12:23] Um, or, you know, whether it says it’s processed or ultra processed,

or these terms we Throw about natural . Let’s look and see how much nutrition

does this food provide. How many of these nutrients, like you said, these

shortfall nutrients or the nutrients to encourage, um, nutrients of concern versus

the things that we, you know, we want to limit or not be excessive in Calories.

[00:12:45] Sodium fat, saturated, fat sugar. How much nutrition is that food

providing? And for me, that kind of just levels the playing field and keeps our

eye on the prize. And I think these terms, you know, whether something’s

processed or ultra processed, shouldn’t the deciding factor be? Is it somewhat of

an empty calorie food or is it more nutrient rich?

[00:13:08] But I think you’re going to share at least some preliminary insights as

to what you alluded to earlier, that it might be a little bit more nuanced than that,

but I don’t know if you want to react to what I just said.

[00:13:22] Mark: So I don’t disagree with. Because in the end, I do think the

nutrient content should be the determining factor regarding the healthfulness of

[00:13:35] And as I mentioned before, that’s how most existing food

classifications judge foods. And so I do think it’s difficult for many consumers

to be able to on their own, look at the nutrient content of the food to determine

whether. It is a healthy food or less healthy food. And that’s why these food

classifiation systems, I think can be useful because it may put it on a five point

scale and, you know, the more points, the higher, the quality of the food.

[00:14:06] So I think they are very useful. But the Nova system thinks that you

also have to take into consideration. For example, whether a product has an

emulsifier or a food additive as part of the makeup. And that would typically not

be part of most food classification systems because the Noga proponents would

[00:14:30] Number one, that some of these food additives may be harmful and

others might suggest that simply. Degrading the food matrix in of itself can havehealth consequences. So for example, even if you look at something like corn on

the cob versus canned corn, they’re going to have relatively similar nutrient

content, but the act of Chewing

[00:14:55] Itself may actually cause some physiological changes that could have

a more or less desirable effect on how you handle that particular food. Or if you

are looking at the sugar content of a food to determine whether that food is

going to affect your blood glucose levels. If the sugar is part of the food and its

natural state

[00:15:21] It may have a different effect from a food that contains the same

amount of sugar, but the sugar is not part of the food matrix. And so I do think

that we have to at least consider the possibility that we have to look at more

than just the nutrient content of a food. You know, the other issue that goes

along with that is that there are, as you well know, non nutrients in foods, these

are often referred to as phytochemicals that can have an effect on our health.

[00:15:53] And these are often not considered in these existing food

classification systems. And when you consume whole foods, especially whole

plant foods, you tend to get a lot of these potentially beneficial phytochemicals

plant chemicals.

[00:16:08] Melissa: So sometimes called phytonutrients, right? Yep. You, so we

know that there’s been a lot more research on ultra processed foods.

[00:16:15] especially since the term came about in 2009, because that term

wouldn’t have existed before then. Um, but can you tell us a little bit about what

the research shows beyond maybe what you’ve already indicated?

[00:16:26] Mark: Well, first of all, a lot of our calories come from ultra

processed foods. Well, over 50% in this country, and that’s true of many

developed countries around the world.

[00:16:36] So I think that’s probably not a good thing. I mean, as we said before,

generally speaking, you want most of your diet to be in the minimally processed

or unprocessed forms. Now I have nothing against processing because you

know, there are degrees of processing and it’s important to appreciate that

because processing.

[00:16:54] Involves heat. I mean, heat is a form of processing and heat can

inactivate anti-nutrients that are naturally found in plant foods. And some cases,the processing such as fermentation can actually create beneficial compounds

that aren’t in the unfermented food itself. So it’s all about the degree of

processing.

[00:17:18] And as I said before, why I got interested or became interested in this

area of research is because I’ve been focused on soy for the past 30 some years

and these plant meats. Soy meats and most soy milks are classified as ultra

processed. So if the Nova food classification systems continues to be embraced

and it’s embraced by the FAO and WHO and a number of countries around the

world have it as part of its their dietary guidelines, the Nova food classification

may discourage people from consuming these foods, which I think are quite

helpful and also compare well

[00:17:59] When you look at them versus their animal-based counterparts. So if

you compare, soy milk with cows milk. Or a soy burger with a hamburger. And

so I think in this case, the Nova food classification system does a real disservice

to some foods.

[00:18:17] Melissa: Right. Right now, just real quick, you mentioned

anti-nutrients uh, so for people who aren’t listening, could you just explain that

real quick?

[00:18:24] Yeah,

[00:18:24] Mark: sure. Anti-nutrients are found both in animal foods and plant

foods, although for the most part they’re associated with plant foods. Uh,

because the plant oftentimes synthesize these compounds as a defense against

predators, and they’re also a storage form of some nutrients. So if you consider

phytate also referred to as phytic acid.

[00:18:47] That is a storage form of phosphorus in plants, but phytate in plants

also binds minerals. So it inhibits the absorption of minerals, such as iron and

calcium. There are also compounds called protease inhibitors. These compounds

inhibit the activity of enzymes that we need to digest proteins. So many plants

are very high in these.

[00:19:15] Anti-nutrients but as a result of processing, we can eat those foods

and they’re very healthy for us. And in fact, some of the compounds that have

been historically classified as anti-nutrients actually are thought to have somebeneficial effects. So I mentioned phytate inhibits Mineral absorption. It’s also

an antioxidant.

[00:19:39] Some of the protease inhibitors have been shown to inhibit cancer, in

different, experimental models. So I think all the points out is that, you know,

food is very complex. It’s hard to simplify things. We should focus as much as

possible on minimally processed foods. But you know, these processed foods

are very convenient.

[00:20:01] They have a long shelf life, which I think is very important for food

waste and food loss. Also, they are often very economical and that’s an

important issue for food security.

[00:20:16] Melissa: Absolutely. Yeah. And we, and we get into more about the

importance of, and benefits of food processing or processed foods. Well, I

should just say the food processing in episode 1 98.

[00:20:26] So encourage people to check that out. Um, but what else can you

tell us about the ultra processed foods research and perhaps maybe some

consumer insights? I know that there was a recent IFIC survey, international

food information council that had some interesting insights as well. Yeah. Well,

[00:20:44] Mark: generally speaking.

[00:20:47] people have a relatively negative view of the term processed foods,

aside from even ultra processed foods. If you do a Google search, looking at

junk foods, processed foods and ultra processed foods, you come up with pretty

much the same images. And I think it’s understandable because over the years

processed foods has sort of come to mean junk foods.

[00:21:14] So if you think of. Processing. I mentioned corn on the cob versus

canned corn. And then the next step would be corn chips. And I think most

people despite whether they enjoy them or not, would consider corn chips to be

a highly processed food and ultra processed food. And one that you would only

consume occasionally as opposed to corn on the cob, uh, which you could

consume as much as you wanted.

[00:21:39] So again, it’s important to consider the nuance that processing is

really an important component to our food system. It’s absolutely essential. And

I mentioned before that as a result of processing, we’re able to get a lot of ournutrients that are not naturally found in those foods. Maybe the best example is

actually cows milk.

[00:22:04] I think oftentimes consumers don’t realize that cows milk is actually

fortified with vitamin D. It’s not naturally present. And vitamin D is a short fall

nutrient. And if you’re living in, you know, the climate yeah, Massachusetts,

you’re not going to be going outside very much. And most people have

relatively low levels, the serum levels of vitamin D.

[00:22:28] So you get that from fortified soy milk, for example, and the soy

milks are fortified with calcium as

[00:22:34] Melissa: well, right? Yes. And that’s a great point. And that’s what

I’ve always thought of as well. It’s sometimes it’s, it’s a long time coming with

regard to some public health initiatives, but like folate in, you know, fortified in

grains, breads and grains.

[00:22:51] Um, that was something that. You know, has helped significantly

reduce the incidents of neural tube defects.

[00:22:57] Mark: Absolutely. An iodine. That’s another really good when you

think of the harmful effects of iodine deficiency, and most of us get our iodine

from iodized salt. So these are all examples of processing that are just very

beneficial for society.

[00:23:15] You know, others would say, well, there’s processing and then there’s

ultra processed. And I appreciate the difference between the two. It’s just that, as

I mentioned, a lot of ultra processed foods actually score quite high. And even if

you think of some of the oils, the seed oils, like soybean oil, corn oil, in most

systems, they score quite high because they’re high in polyunsaturated fat, the

type of fat that lowers blood cholesterol.

[00:23:42] Whereas the Nova food classification system rates them very poorly

in contrast lard or butter is actually rated very high in the Nova classification

because they’re less processed. That’s right. But it’s loaded with saturated fat,

right? I think in some respects Nova’s been helpful because it’s forced the

nutrition community to consider in greater detail, the effects both good and bad

of processing.

[00:24:11] And so one of the things I did along with several of my colleagues is

published well, it’s not quite published yet, but hopefully it will be within thenext several weeks. We actually compared soy milk with cows milk and. Soy

burgers with hamburgers. And we went through some of the concerns that have

been raised about ultra processed foods to see if they apply more to the soy

products than they did to their animal-based counterparts and what we found

without exception

[00:24:40] Was, it was not the case. So one of the really big concerns about ultra

processed foods is that they’re hyper palatable and you know, the old

advertisement for potato chips, you can’t just eat one or even jello. There’s

always room for jello. I mean, we all know that once you get into a bag of some

snack foods, that that bag is toast.

[00:25:00] I mean, you’re just going to go right through it. So I think hyper

palatability is an issue and the food industry does add flavorings to foods and

additives that are designed specifically to improve the taste of that food after all

they’re in the business to make food that tastes good. So I, you know, you can’t

really fault them for that.

[00:25:23] There are a lot of these issues, but when we went through the soy

meat versus the hamburger and the cows milk versus the soymilk. We found that

none of these concerns about ultra processed foods actually applied to the

soy-based products. That’s really what got me interested. I hate to see someone

not eat a soy burger or drink.

[00:25:43] Soy milk simply because they heard that they were classified as ultra

processed foods by the Nova food classification system.

[00:25:53] Melissa: Right. Could you expand a little bit on this research in this

paper coming out, uh, was this perceptions of consumers or was this a trial? I’m

confused on the methods.

[00:26:03] Mark: Yeah. And I’d be happy to do that.

[00:26:04] And I, your confusion is understandable. I didn’t do a very good job

explaining it. So it was a review paper, some of the studies we looked at were

clinical trials and some were consumer surveys. So for example, not surveys,

but looking at consumer taste preferences. So for the hyper palatability question,

we looked at data that compared to soy burger with a hamburger or a cow’s milk

with soy milk.[00:26:32] And we found there was no evidence to suggest that the soy products

were hyper palatable in that they were more likely to be consumed in excess

than the animal based counterpart, we also looked at the effects of soy milk and

cows milk on blood sugar levels. So those were clinical trials, no difference

whatsoever between the two.

[00:26:56] So, um, we looked at chewing time because the faster you can eat

something. The greater, the likelihood is that you’re going to over consume it.

And so I am a really fast eater and my wife is always telling me to slow down

and, you know, there are a lot of fast eaters out there and it takes a while for

your senses to kick in so that you would actually register that you’re full.

[00:27:21] So it’s good to eat foods a little bit more slowly. And when you break

the food matrix, To be easier to consume foods very quickly. So you think about

the time it might take to eat an apple versus how long it would take to drink

apple juice? The juice would go down much more quickly. So when we looked

at all these different attributes, we even looked at a study that compared the

chewing time of a chicken product, actual animal based with a soy-based

[00:27:53] And the time it took to chew five grams was no different between the

two products. So I think this paper will make a contribution to the literature

because it points out that simply because Nova classifies a food as in one way,

doesn’t mean that it can’t make a contribution to the diet. The other issue is that

some of the ultra processed foods are thought to be bad for the environment

because of the packaging involved

[00:28:18] And that is an issue. I think we all agree that there’s too much

packaging, not only for foods, but a lot of the products that we buy, but again, it

doesn’t apply more to the soy products than it would to cow’s milk or

[00:28:30] Melissa: Right. Right. Okay. So, so the hyper palatability and this

information that you’re sharing regarding this, uh, research that you did is that

also speaking to the energy intake rate that you were talking about in your

presentation,

[00:28:42] Mark: Yeah that seems to be a really important one.

[00:28:45] And it was highlighted by a study published in 2019 by Hall and

colleagues who are internationally recognized obesity researchers. And theyactually help put the Nova food classification system on the map because they

set out to determine how an ultra processed food diet would affect health in

comparison to a diet based entirely on unprocessed foods.

[00:29:11] So he actually had volunteers that were in a metabolic ward, so they

knew everything that they were eating and they could eat as much food as they

want. For two weeks, they consumed an ultra processed foods. And for two

weeks, they consumed a minimally processed food diet and what they found

much to their surprise.

[00:29:29] And they acknowledged that in their research paper is that when the

participants were consuming, the ultra processed food diet, they actually gained

a little bit of weight. And it was just over a two week period when they consume

the unprocessed food diet, they lost a little bit of weight. And the difference

between the two

[00:29:47] results were statistically significant, which means that it likely did

not occur by chance. So in other words, the evidence was suggesting that the

ultra processed foods may have contributed to weight gain, but what they also

acknowledged in the paper is that the ultra processed foods were more energy

[00:30:06] They had more calories per gram. You could also eat those foods

more quickly. So if you can eat the ultra processed foods more quickly and they

have more calories per amount of food, you’re going to be able to consume

more calories. And that’s exactly what happened. Participants consumed about

500 calories more per day when they were consuming the ultra processed food

[00:30:32] But again, it’s not that surprising because the ultra processed foods

were consumed more quickly and they were more energy dense. And that’s

exactly what you would expect

[00:30:42] Melissa: Right and if they’re consuming more total calories, you

would expect them to gain weight.

[00:30:46] Mark: That’s that’s what happened. But the study is being cited as

evidence that ultra processed foods can contribute to obesity.

[00:30:55] And that might be the case. I mean, of course as you know Obesity is

a complex issue and multi-factorial, there are many reasons for why so many ofus are overweight and obese, but then if you get back to the soy versus animal

comparison, you can’t drink soy milk more quickly than cows milk, right? And

the same thing for the burgers and the energy density, the number of calories per

gram is actually lower.

[00:31:21] in the soy milks and the soy burgers. So again, those criticisms of

multi-process foods don’t apply to these soy products

[00:31:29] Melissa: right? So with that energy and take rate, these hyper

palatable ultra processed foods, uh, there, it’s just easier to unknowingly get

more calories when you’re choosing those

[00:31:43] Mark: that’s right. And it has to do with satiety, the feelings of

[00:31:48] As I said before, the more quickly you can eat foods and if they’re

more energy dense, it’s interesting. You think about any food. If you go back to

that. Corn on the cob, canned corn. I mean, you can eat a heck of a lot of

calories in corn chips, you know, much more so than corn on the cob. And if

you don’t put butter on or, you know, some sort of oil and corn on the cob,

you’re probably not going eat that much to be in with, but the corn chips have

flavorings and they’re high in sodium, which it’s an attribute that characteristic

of food that people enjoy.

[00:32:17] So a lot of this is not very surprising. It’s just that the Nova

classification system is just too simplistic and it categorizes a lot of Healthful

foods as being unhealthy and that’s just not good for the country. Sure. This is

[00:32:30] Melissa: age old problem that we have a nutrition is simplifying

things, but not oversimplifying them because that’s not helpful.

[00:32:36] Um, so yeah, it sounds like there’s a lot of interesting, uh, research

and focus on this and it’s even more complex than just look at the nutrition, like

I always say, so it was very interesting. Is there any thing that you can share

with us as far as takeaways for everybody listening, whether they’re the average

consumer or whether they’re a healthcare professional, trying to help patients or

clients or other insights or information you wanted to

[00:33:02] Mark: share just in general.[00:33:04] I agree with your general perspective, which is that, you know,

nutrient content is important and as much as possible you want to consume.

Foods that are not extensively processed and that’s, you know, whole grains,

legumes, fruits, and vegetables, et cetera. It’s nuts, seeds, but simply because a

food is processed.

[00:33:28] Does not mean you should not consume it. So if you like beans and

you don’t have enough time to actually cook dry beans by all means, have a can

of beans. And they’re pretty darn healthy source of fiber. Great source of

[00:33:44] Melissa: Yeah. And also just a quick little side note. If you rinse the

beans, you can reduce the sodium content by 40%.

[00:33:51] Mark: That’s great because I did not know that. I taught you

something. Yeah. You know, they have potassium and folate, so they’re really

under utilized source of nutrition in our country. Absolutely. And so I do think

processing is a consideration, but it’s only one factor when you’re looking at the

healthfulness of the

[00:34:12] Melissa: food.

[00:34:12] Absolutely. And, and I say this a lot, but I want to really put a finer

point on it. People say, oh, well, you know, clean labels, short ingredients lists,

you know, those long ingredients list foods. I say no, no, no, no. That does not

necessarily mean that it’s not nutrient rich or it doesn’t provide a lot of good

[00:34:30] And I think some soy foods would fall into that. They might have a

longer ingredients list and that’s okay. Take a step back and look at the nutrition.

[00:34:38] Mark: Let me, let me give you an amen on that one. And I’m really

glad you brought that up before we ended, because I have actually seen. Some

soy products criticized for their long ingredient list.

[00:34:49] And the reason the ingredient list was long was because they had

vitamins and minerals added to it. I mean, that’s just Uh, it may work well in the

form of marketing, but it’s really quite dishonest. So ingredient lists really has

nothing to do with the quality of the food itself.[00:35:08] Melissa: Yeah. I did a podcast interview with Kris Sollid from IFIC

the international food information council, where we talked about consumer

perceptions and insights about.

[00:35:18] Um, short ingredients list, long ingredients lists. I can’t remember

what number that is, but I’ll link to it in my show notes if anybody’s interested,

but it’s really too bad that a lot of people have that perception. Um, you and I

can shout it from the rooftops. Like that’s not necessarily an indicator that it’s

not nutritious.

[00:35:35] Any other takeaways or final thoughts as we’re wrapping up.

[00:35:40] Mark: Well, since you referred to me as the soy guy early on, I’ll

just give a plug for soy foods. I think soy can make an important contribution to

an overall healthy diet. And, you know, try to consume two servings per day,

but one is better than none.

[00:35:55] And because there are such a wide variety of foods that can be made

from soy beans from the traditional Asian soy foods, you know, miso, tempeh,

tofu, soymilk to the modern soy foods, like, soy burgers and soy nuts. And then

there’s edamame – the green soy beans. It’s easy to incorporate some soy into

[00:36:15] Melissa: and I know for more information about soy foods, soy

health and nutrition research, people can go to the soy nutrition Institute or SNI

global website, their Facebook, Twitter, and LinkedIn I’ll have those links in my

show notes, but the website is SNIglobal.org, I believe.

[00:36:34] Is that correct? Okay. Great. And then maybe you could provide me

some links to include in the show notes where people can find out more about

the research that you’ve talked about and the Nova system and all things ultra

processed, uh, that we’ve touched on.

[00:36:50] Mark: Sure. I will do that.

[00:36:51] Melissa: Okay, great. Well, thank you so much for coming back on

[00:36:55] It’s been a pleasure talking with you and learning more about this

really interesting buzzword ultraprocessed. Thanks for the invite. My pleasure.And for everybody listening as always enjoy your food with health in mind till

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Podcast Episode 265: Space Bites: Reflections of a NASA Food Scientist – Vickie Kloeris

June 20, 2024 in "sound bites podcast", podcast episode 264: key ingredients for success: how to develop, write, test & modify recipes – raeanne sarazen, june 5, 2024 in "sound bites podcast", podcast episode 263: the “smart” mediterranean diet: protect your mind & boost your mood – serena ball & deanna segrave-daly, may 13, 2024 in "sound bites podcast".

Getting 30 grams of protein at breakfast is a challenge for me! I’m not a fan of protein powder or protein bars, so wondering if you have examples of food combinations you eat regularly to get to that amount?

Hi Jill, I agree! it is a challenge for me, too. My favorite way is the Fairlife Nutrition Plan milk chug I mentioned in the outtro. But here is a link to my colleague Neily’s post on high protein breakfast ideas: https://www.neilyonnutrition.com/2014/04/15/7-high-protein-breakfasts/ and a link to my colleague Lauren’s book Protein-Packed Breakfast Club: https://www.amazon.com/dp/1543011241?ref=exp_laurenpincusrd_dp_vv_d Hope these are helpful! Melissa

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• News Releases

Limiting ultra-processed foods does not necessarily make for a healthy diet

Study calls into question the level of processing as a proxy for diet quality

American Society for Nutrition

Examples of a more-processed (left) and less-processed (right) breakfast. None of the ingredients used to make the less-processed meal are considered ultra-processed (both the bread and jam are homemade), while almost all of the components of the more-processed meal are considered ultra-processed.

Credit: Courtesy of USDA-ARS

Chicago (June 30, 2024) — A new study demonstrates that eating primarily minimally processed foods, as they are defined by the NOVA classification system, does not automatically make for a healthy diet, suggesting that the types of foods we eat may matter more than the level of processing used to make them.

Comparing two menus reflecting a typical Western diet — one emphasizing minimally processed foods and the other emphasizing ultra-processed foods, as categorized by the NOVA classification system — the researchers found that the less processed menu was more than twice as expensive and reached its expiration date over three times faster without delivering any additional nutritional value.

“This study indicates that it is possible to eat a low-quality diet even when choosing mostly minimally processed foods,” said Julie Hess, PhD, a research nutritionist at the USDA-ARS Grand Forks Human Nutrition Research Center, who led the study. “It also shows that more-processed and less-processed diets can be equally nutritious (or non-nutritious), but the more-processed diet may have a longer shelf life and be less costly.”

Mark Messina, PhD, director of nutrition science and research at Soy Nutrition Institute Global, will present the findings at NUTRITION 2024 , the flagship annual meeting of the American Society for Nutrition held June 29–July 2 in Chicago.

The new research builds on a study the team published last year, which demonstrated that it was possible to build a high-quality menu that aligns with dietary guidelines while deriving most of its calories from foods classified as ultra-processed. For the new study, the researchers asked the opposite question: Is it possible to build a low-quality menu that derives most of its calories from “simple” foods?

To find out, they constructed a less-processed menu, which derived 20% of its calories from ultra-processed foods, and a more-processed menu, which derived 67% of its calories from ultra-processed foods. The level of processing involved in each menu was determined according to the NOVA system of classification.

The two menus were calculated to have a Healthy Eating Index score of about 43-44 out of 100, a relatively low score that reflects poor adherence to the Dietary Guidelines for Americans. The researchers estimated that the less-processed menu would cost $34.87 per day per person compared with $13.53 per day for the more-processed menu. They also calculated that the median time to expiration of the less-processed menu items was 35 days versus 120 days for the more-processed menu items.

The study draws attention to the disconnects between food processing and nutritional value. Hess noted that some nutrient-dense packaged foods can be classified as ultra-processed, such as unsweetened applesauce, ultrafiltered milk, liquid egg whites and some brands of raisins and canned tomatoes.

“The results of this study indicate that building a nutritious diet involves more than a consideration of food processing as defined by NOVA,” said Hess. “The concepts of ‘ultra-processed’ foods and ‘less-processed’ foods need to be better characterized by the nutrition research community.”

Messina will present this research at 12:45-1:45 p.m. CDT on Sunday, June 30, during the Food Choice, Markets and Policy poster session in McCormick Place ( abstract ; presentation details ).

Please note that abstracts presented at NUTRITION 2024 were evaluated and selected by a committee of experts but have not generally undergone the same peer review process required for publication in a scientific journal. As such, the findings presented should be considered preliminary until a peer-reviewed publication is available.

About NUTRITION 2024

NUTRITION 2024 is the flagship meeting of the American Society for Nutrition and the premier educational event for nutritional professionals around the globe. NUTRITION brings together lab scientists, practicing clinicians, population health researchers, and community intervention investigators to identify solutions to today’s greatest nutrition challenges. Our audience also includes rising leaders in the field – undergraduate, graduate, and medical students. NUTRITION 2024 will be held June 29–July 2, 2024 in Chicago. https://nutrition.org/N24 #Nutrition2024

About the American Society for Nutrition (ASN)

ASN is the preeminent professional organization for nutrition research scientists and clinicians around the world. Founded in 1928, the society brings together the top nutrition researchers, medical practitioners, policy makers and industry leaders to advance our knowledge and application of nutrition. ASN publishes four peer-reviewed journals and provides education and professional development opportunities to advance nutrition research, practice, and education. Since 2018, the American Society of Nutrition has presented NUTRITION, the leading global annual meeting for nutrition professionals. http://www.nutrition.org

Find more news briefs from NUTRITION 2024 at: https://www.eurekalert.org/newsroom/nutrition2024/home .  

Disclaimer: AAAS and EurekAlert! are not responsible for the accuracy of news releases posted to EurekAlert! by contributing institutions or for the use of any information through the EurekAlert system.

Mark J. Messina, PhD

Adjunct Associate Professor, School of Public Health

School of Public Health

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Honorary Senior Research Fellow, School of Geography, Earth and Environmental Sciences, University of Birmingham, England

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Mark Bassin gained his PhD at the University of California-Berkeley in 1983. He has taught at UCLA, the University of Wisconsin-Madison, and UCL, and held visiting positions at the Universities of Chicago, Copenhagen, and Pau (France). He has received numerous personal fellowships, including from the Fulbright Foundation, the Kennan Institute, Remarque Institute NYU, Slavic Research Center (Sapporo), and Institute for European History (Mainz). His research has also been supported by grants from the AHRC, British Academy, DAAD, NCEEER, NEH, and the Ford Foundation. From 1996-2004 he served as Secretary for the Commission for the History of Geographic Thought of the International Geographical Union.

Bassin has been a consultant for the World Economic Forum, and was a founding member of the Valdai Forum in Moscow, in which capacity he met on several occasions with former President Vladimir Putin and members of his government. Bassin sits on numerous advisory boards for international journals, and since 1999 has been Associate Editor for the journal Geopolitics . From 2006-2009 he was on study leave, supported by a Major Research Fellowship from the Leverhulme Trust. Bassin is also Adjunct Professor in the Centre for Russian and East European Studies at the University of Birmingham.

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Limiting ultra-processed foods does not necessarily make for a healthy diet

Chicago (June 30, 2024) — A new study demonstrates that eating primarily minimally processed foods, as they are defined by the NOVA classification system, does not automatically make for a healthy diet, suggesting that the types of foods we eat may matter more than the level of processing used to make them.

Credit: Courtesy of USDA-ARS

Comparing two menus reflecting a typical Western diet — one emphasizing minimally processed foods and the other emphasizing ultra-processed foods, as categorized by the NOVA classification system — the researchers found that the less processed menu was more than twice as expensive and reached its expiration date over three times faster without delivering any additional nutritional value.

“This study indicates that it is possible to eat a low-quality diet even when choosing mostly minimally processed foods,” said Julie Hess, PhD, a research nutritionist at the USDA-ARS Grand Forks Human Nutrition Research Center, who led the study. “It also shows that more-processed and less-processed diets can be equally nutritious (or non-nutritious), but the more-processed diet may have a longer shelf life and be less costly.”

Mark Messina, PhD, director of nutrition science and research at Soy Nutrition Institute Global, will present the findings at NUTRITION 2024 , the flagship annual meeting of the American Society for Nutrition held June 29–July 2 in Chicago.

The new research builds on a study the team published last year, which demonstrated that it was possible to build a high-quality menu that aligns with dietary guidelines while deriving most of its calories from foods classified as ultra-processed. For the new study, the researchers asked the opposite question: Is it possible to build a low-quality menu that derives most of its calories from “simple” foods?

To find out, they constructed a less-processed menu, which derived 20% of its calories from ultra-processed foods, and a more-processed menu, which derived 67% of its calories from ultra-processed foods. The level of processing involved in each menu was determined according to the NOVA system of classification.

The two menus were calculated to have a Healthy Eating Index score of about 43-44 out of 100, a relatively low score that reflects poor adherence to the Dietary Guidelines for Americans. The researchers estimated that the less-processed menu would cost $34.87 per day per person compared with $13.53 per day for the more-processed menu. They also calculated that the median time to expiration of the less-processed menu items was 35 days versus 120 days for the more-processed menu items.

The study draws attention to the disconnects between food processing and nutritional value. Hess noted that some nutrient-dense packaged foods can be classified as ultra-processed, such as unsweetened applesauce, ultrafiltered milk, liquid egg whites and some brands of raisins and canned tomatoes.

“The results of this study indicate that building a nutritious diet involves more than a consideration of food processing as defined by NOVA,” said Hess. “The concepts of ‘ultra-processed’ foods and ‘less-processed’ foods need to be better characterized by the nutrition research community.”

Messina will present this research at 12:45-1:45 p.m. CDT on Sunday, June 30, during the Food Choice, Markets and Policy poster session in McCormick Place ( abstract ; presentation details ).

Please note that abstracts presented at NUTRITION 2024 were evaluated and selected by a committee of experts but have not generally undergone the same peer review process required for publication in a scientific journal. As such, the findings presented should be considered preliminary until a peer-reviewed publication is available.

About NUTRITION 2024

NUTRITION 2024 is the flagship meeting of the American Society for Nutrition and the premier educational event for nutritional professionals around the globe. NUTRITION brings together lab scientists, practicing clinicians, population health researchers, and community intervention investigators to identify solutions to today’s greatest nutrition challenges. Our audience also includes rising leaders in the field – undergraduate, graduate, and medical students. NUTRITION 2024 will be held June 29–July 2, 2024 in Chicago. #Nutrition2024

About the American Society for Nutrition (ASN)

ASN is the preeminent professional organization for nutrition research scientists and clinicians around the world. Founded in 1928, the society brings together the top nutrition researchers, medical practitioners, policy makers and industry leaders to advance our knowledge and application of nutrition. ASN publishes four peer-reviewed journals and provides education and professional development opportunities to advance nutrition research, practice, and education. Since 2018, the American Society of Nutrition has presented NUTRITION, the leading global annual meeting for nutrition professionals.

Find more news briefs from NUTRITION 2024 at:  

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