Harvard professor Dr. Andy Chan discusses how ultra-processed foods (UPFs) now make up over 50% of the average diet, including many seemingly healthy home-cooked meals. His research reveals UPFs are linked to rising obesity and cancer rates in younger people, with effects potentially starting in utero through maternal diet. The issue isn't just calories—specific additives like emulsifiers may trigger inflammation and disrupt gut microbiome health. Chan's longitudinal study of children followed for 30 years shows both child and maternal UPF consumption independently predict future obesity risk, suggesting biological imprinting effects that persist decades later.
