In the fevered world of diet and nutrition, the past year has been dominated by heated arguments about the evils (or not) of ultra-processed foods. These have not just been confined to the media but have, unusually, engendered equally fractious debate in academic circles. So what is the “truth” about UPFs? Are they as bad for health as many claim? And how are consumers, armed with this information, meant to navigate the supermarket aisles?
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