Ultraprocessed foods go under the microscope

You may have a hunch that eating fries and candy bars on a regular basis isn’t great for your health, but scientists say not enough studies have been done to show the true impact of a diet packed with what they call “ultraprocessed foods,” or those with ingredients you aren’t likely to see in the typical kitchen, like partially hydrogenated vegetable oil and high fructose corn syrup.

What you probably already know: Researchers want more rigorous science to better understand how harmful ultraprocessed foods really are. A fascinating story in the New York Times on Wednesday took a look at the debate over a group of foods that have come to be associated with many health issues.

Why? Doctors are questioning whether labeling all ultraprocessed foods the same way is truly useful. For instance, should Ding Dongs and Honey Bunches of Oats be in the same category? Some doctors say no. Others say there’s simply not enough science to back up a claim one way or another.

What it means: Most of the studies that have been done, according to Times, are observational. More research needs to be done to draw the kinds of conclusions that many have associated with these foods. Believe it or not, there’s really only been one small study that tied these foods to poor health effects.

What happens now? Small clinical trials are underway and one would expect larger trials soon. Some countries are already recommending people limit their consumption of these foods and forcing some labels. The U.S. has not yet done that.