America's Foreign Diet Fixation: The Hidden Downside Holding Us Back

In February, the Institute of Food Technologists hosted a seminar titled “Navigating the Science of Ultra-Processed Foods,” led by Dr. Matt Teegarden and Dr. Susanne Gjedsted Bügel. The seminar explored the rising trend of labeling “ultra-processed” as a synonym for “junk food.” However, the NOVA classification system, which defines “ultra-processed” foods, is broader and includes a variety of products. This includes everything from whole grain breads and yogurts to ultra-filtered high-protein milk, as well as cookies and cakes.

The NOVA classification system serves as a comprehensive framework for categorizing foods based on their processing levels. Contrary to popular belief, it includes not only treats like cakes and cookies but also seemingly healthier options such as whole grains and high-protein milk products. Nearly 70% of the U.S. food supply falls under this broad classification, making it challenging to recommend reducing ultra-processed foods (UPFs). Researchers like Dr. Bügel are working diligently to refine this system to better distinguish truly unhealthy foods.

Dr. Susanne Gjedsted Bügel is leading a two-year international initiative aimed at refining the NOVA system, particularly focusing on Category 4: ultra-processed foods. This effort seeks to clarify which foods should be classified as ultra-processed, helping to untangle the confusion surrounding healthy eating. While this work is ongoing, Dr. Bügel often addresses the fundamental question of how people should eat, drawing on proven dietary guidelines from other countries.

Denmark's food-based dietary guidelines emphasize eating less meat, avoiding soft drinks, and choosing water instead. These guidelines are visually represented through six colorful boxes, each symbolizing a different food group with sizes indicating their proportions in a healthy, climate-conscious diet. The main recommendation is to “Eat plant-rich, varied and not too much,” a principle that aligns closely with Michael Pollan’s famous mantra. This approach encourages a balanced diet without excessive restriction or complexity.

The United States often adopts foreign dietary traditions as quick fixes for health issues, but these adaptations are usually oversimplified. For example, the Mediterranean diet in America focuses on olive oil, fish, and nuts, neglecting the social and cultural aspects like long, shared meals. Similarly, French dietary habits are reduced to small portions and red wine, ignoring the leisurely dining culture. These oversimplified versions strip away the cultural context, making them less effective and often failing to address the deeper issues in the American food system.

Instead of borrowing isolated elements from international diets, it's crucial to address the fundamental challenges within America's food environment. The prevalence of ultra-processed foods cannot be tackled with one-size-fits-all solutions that overlook cultural diversity and systemic factors. A more nuanced approach is needed, one that fosters sustainable, culturally inclusive, and accessible food systems. By doing so, we can create a healthier and more balanced food landscape that truly meets the needs of all Americans.