Most replayed moment: The Impact of Ultra-Processed Food on Young People | Dr Andy Chan
Jun 2, 2026 · 16 min
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0:00Hello and welcome to Zoe Recap, where each week we find the best bits from one of our podcast episodes to help you improve your health.
0:10One of the big reasons that ultra-processed foods have become so widespread is convenience.
0:15They offer quick, easy meals for people short on time.
0:18And few groups are more time-pressed than parents trying to feed young children.
0:23But does this convenience come at a cost?
0:25I'm joined by Harvard professor Dr.
0:27Andrew Chan, whose research is helping us understand how early exposure to ultra-processed food can shape future health.
0:37There's some new studies that say around 50% of the food that we cook at home is now ultra-processed.
0:42And so that says it's not just, you know, when we're out and about, we actually need to be worried about what we're buying in the supermarket and taking home.
0:50Yeah, I mean, I think that this is evolving.
0:52I think ultra-processed food has been a moniker that's been thrown around to classify foods in a somewhat simplistic way.
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