Are We Killing Our Children With Kindness?

The Danger Of Ultraprocessed Foods 

Author: Dr. Stephen Chaney

fast foodIt breaks my heart when I see a mom and her children in the checkout line of a supermarket with a cart filled with sodas, sweets, and convenience foods and devoid of fresh fruits and vegetables – or when I see fast food restaurants packed with parents and their children.

I get it. Our kids love these foods. It seems like an act of kindness to give them the foods they crave. But are we killing our children with kindness?

Let me explain. The human brain is hardwired to crave sweets, salt, and fat. In prehistoric times each of these cravings had a survival benefit. For example:

  • Mother’s milk is naturally sweet. It only makes sense that babies should crave the nutrition source that is essential for their early growth and development.
  • Fruits provide a cornucopia of vitamins, minerals, and phytonutrients. But fruits were scarce and seasonal in prehistoric times. Their sweetness provided an incentive for early man to seek them out.
  • Some salt is essential for life. Yet in early history it was scare. It was worth its weight in gold.
  • In prehistoric times it was feast or famine. The human body has an unlimited capacity to store fat in times of plenty, and those fat stores carried early man through times of famine.

Today most Americans live in a time of food abundance. There are fast food restaurants on almost every street corner and in every shopping mall. We think of famine as the days we skipped lunch because we were busy.

Yet these cravings remain, and the food industry has weaponized them. They are churning out an endless supply highly processed foods and beverages. These foods are not being designed to improve their nutritional value. They are designed to satisfy our cravings and lure us and our children into consuming more of them every year.

Scientists have developed a classification system that assigns foods in the American diet to different groups based on the degree of processing of that food. As you might expect, the best classification is unprocessed foods. The worst classification is called “ultraprocessed foods”. [I will describe this classification system in more detail in the next section.]

It is time we asked how much ultraprocessed foods our children are eating and what it is doing to their health. That is the topic of the study (L Wang et al, JAMA, 326: 519-530, 2021) I will discuss today.

How Was This Study Done?

Clinical StudyThe data for this study were obtained from NHANES (National Health and Nutrition Examination Survey) dietary data collected from 33,795 American children (ages 2-19, average age = 10) between 1999 and 2018.

NHANES is a program conducted by the CDC to survey the health and nutritional status of adults and children in the United States. The survey has been conducted on a continuous, yearly basis since 1999.

The dietary data are collected via 24-hour dietary recalls conducted by trained interviewers, with a second recall administered over the phone 3-10 days later to improve the accuracy of the data.

  • Children aged 12-19 completed the dietary survey on their own.
  • For children aged 6-11, a parent or guardian assisted them in filling out the survey.
  • For children aged 2-5, a parent or guardian filled out the survey for them.

The foods and beverages consumed by the children were divided into 4 major groups based on the extent of processing using a well-established classification system called NOVA. The 4 groups are:

1) Unprocessed Or Minimally Processed Foods.

  • This includes whole foods and foods that are minimally processed without the addition of oils, fats, sugar, salt, or other ingredients to the food.
  • Examples of minimally processed foods include things like oatmeal, nut butters, dried fruit, frozen fruits or vegetables, and dried beans.

2) Processed Culinary Ingredients.

  • This includes recipes from restaurants or in-home cooking that add small amounts of oils, fats, sugar, salt, and seasonings to whole foods.

3) Processed Foods

  • This includes foods made in factories by the addition of salt, sugar, oil, or other substances added to whole or minimally processed foods.
  • Examples include tomato paste, canned fruits packed in sugar syrup, cheese, smoked or cured meat.

4) Ultraprocessed Foods

  • These are industrial formulations created in factories mostly or entirely from substances extracted from foods (oils, fats, sugar, starch, and proteins), derived from food constituents (hydrogenated fats and modified starch), or synthesized in laboratories (flavor enhancers, colors, and food additives).
  • Examples include sugar sweetened beverages; sweet or savory packaged snacks; chocolates and candies; burgers, hot dogs, and sausages; poultry and fish nuggets, pastries, cakes, and cake mixes.

Are We Killing Our Children With Kindness?

Obese ChildAs I said above, the important question is, “Are we killing our children with kindness when we give them the sugary drinks, sweets, convenience foods, and fast foods they crave?” After all, the foods we give them when they are young are the ones they are most likely to select when they get older.

Let’s start by looking at how pervasive these foods have become. That was the purpose of the study I am discussing today, and the results of this study are alarming. When they looked at the changes in food consumption by our children between 1999 and 2018:

  • The percentage of calories from ultraprocessed foods increased from 61.4% to 67%. That means:
    • Today, more than 2/3 of the calories our children consume daily come from ultraprocessed foods!
  • The percentage of calories from unprocessed and minimally processed foods decreased from 28.8% to 23.5%. That means:
    • In the span of just 19 years the diets of our children have gone from bad to worse!
  • Ultraprocessed foods were more likely to be consumed away from home and at fast food restaurants.

When the investigators looked at individual categories of ultraprocessed foods:

  • The percentage of calories coming from ready to heat and eat dishes like frozen pizzas and other frozen meals or snacks increased from 2.2% to 11.2%.
  • The percentage of calories coming from sweet snacks and desserts increased from 10.7% to 12.9%.
  • The percentage of calories coming from sugar sweetened beverages decreased from 10.8% to 5.3%.
    • This is potentially the only good news from this study.

The authors concluded. “Based on NHANES data from 1999 to 2018, the estimated energy intake from consumption of ultraprocessed foods has increased among youths in the US and has consistently comprised the majority of their total energy intake.”

“These results suggest that food processing may need to be considered as a food dimension in addition to nutrients and food groups in future dietary recommendations and food policies.”

The Danger Of Ultraprocessed Foods

Fast Food DangersThis study clearly shows that ultraprocessed foods have become the mainstay of our children’s diets. Forget a balanced diet! Forget “Eat your fruits and vegetables”! Our children’s diets have been fundamentally transformed by “Big Food, Inc”.

You might be saying to yourself, “So, they are eating their favorite processed foods. What’s the big deal? How bad can it be?” My answer is, “Pretty Bad”. I chose the title, “Are we killing our children with kindness”, for a reason.

When you look at what happens to children who eat a diet that is mostly ultraprocessed foods:

#1: Their nutrition suffers. When the investigators divided the children into 5 groups based on the percentage of calories coming from ultraprocessed foods, the children consuming the most ultraprocessed food had:

  • Significantly higher intakes of carbohydrates (mostly refined carbohydrates); total fats; polyunsaturated fats (mostly highly processed omega-6-rich vegetable oils); and added sugars.
  • Significantly lower intakes of fiber; protein; omega-3 polyunsaturated fatty acids; calcium; magnesium; potassium; zinc; vitamins A, C, D, and folate.
    • The low intake of fiber means our children will be less likely to have health-promoting friendly bacteria and more likely to have disease-promoting bad bacteria in their guts.
    • The low intake of calcium, magnesium, and vitamin D means they will be less likely to achieve maximum bone density as young adults and will be more likely to suffer from osteoporosis as they age.

#2: They are more likely to become obese. Remember, these are foods that are made in a factory, not grown on a farm.

  • They are high in fat, sugar, and refined carbohydrates. That means they have a high caloric density. Each bite has 2-3 times the calories found in a bite of fresh fruits and vegetables.
  • As I said earlier, the food industry has weaponized our natural cravings for sweet, salty, and fatty foods. They feed their prototypes to a series of consumer tasting panels until they find the perfect blend of sugar, salt, and fat to create maximum craving.
  • And if that weren’t enough, they add additives to create the perfect flavor and “mouth appeal”.
    • It is no wonder that clinical studies have found a strong correlation between high intake of ultraprocessed food and obesity in both children and adults.
    • It is also no wonder that the rate of childhood obesity has almost quadrupled (5% to 18.5%) in the last 40 years.

#3: They are more likely to become sick as adults and die prematurely.

  • Obesity; high intake of fat, sugar, and refined carbohydrates; and low intake of fiber, omega-3s, and essential nutrients all contribute to an increased risk of diabetes, heart disease, and some cancers.
    • It is no wonder that clinical studies have found a strong correlation between high intake of ultraprocessed food and increased risk of diabetes, heart disease, some cancers, and premature death in adults.
    • It is also no wonder a recent study found that type 2 diabetes in children has almost doubled between 2001 and 2017.

The data are clear. When we allow our children to subsist on a diet mostly made up of the ultraprocessed foods they crave, we may be giving them, not love, but a lifetime of obesity and declining health instead. And yes, we may be killing them with kindness.

Instead, my recommendations are:

  • expose your children to a variety of fresh fruits, vegetables, and minimally processed foods at an early age.
  • They will reject some of them, and that’s OK. Introduce others until you find whole, minimally processed foods they like. Reintroduce them to some of the foods they initially rejected as they get older.
  • Don’t keep tempting ultraprocessed foods in your house.
  • You may just succeed in putting your children on the path to a healthier diet and a healthier, longer life.

The Bottom Line

It breaks my heart when I see a mom and her children in the checkout line of a supermarket with a cart filled with sodas, sweets, and convenience foods and devoid of fresh fruits and vegetables – or when I see fast food restaurants packed with parents and their children.

I get it. Our kids love these foods. It seems like an act of kindness to give them the foods they crave. But are we killing our children with kindness?

It is time we asked how much ultraprocessed foods our children are eating and what it is doing to their health. A recent study did just that. When they looked at the changes in food consumption by our children between 1999 and 2018:

  • The percentage of calories from ultraprocessed foods increased from 61.4% to 67%. That means:
    • Today, more than 2/3 of the calories our children consume daily come from ultraprocessed foods!
  • The percentage of calories from unprocessed and minimally processed foods decreased from 28.8% to 23.5%. That means:
    • In the span of just 19 years the diets of our children have gone from bad to worse!

This study clearly shows that ultraprocessed foods have become the mainstay of our children’s diets. Forget a balanced diet! Forget “Eat your fruits and vegetables”! Our children’s diets have been fundamentally transformed by “Big Food, Inc”.

You might be saying to yourself, “So, they are eating their favorite processed foods. What’s the big deal? How bad can it be?” My answer is, “Pretty Bad”. I chose the title, “Are we killing our children with kindness”, for a reason.

When you look at what happens to children who eat a diet that is mostly ultraprocessed foods:

  • Their nutrition suffers.
  • They are more likely to become obese.
  • They are more likely to become sick as adults and die prematurely.

For more details about this study, read the article above.

These statements have not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease.

Do Whole Grains Keep Diabetes Away?

Are Whole Grains Healthy? 

Author: Dr. Stephen Chaney

deceptionLow carb enthusiasts will tell you that carbohydrates are the villain. They tell you that cutting carbohydrates out of your diet will reduce your risk of obesity, diabetes, heart disease, and cancer.

If they limited their list of villainous foods to highly processed foods with white flour and/or added sugars, many nutrition experts would agree with them. There is widespread agreement in the nutrition community that we eat far too much of these foods.

However, I don’t have to tell you that many low carb diets also eliminate whole grains, fruits, and beans from their diets based solely on the carbohydrate content of these foods. Is this good advice? Is there any data to back up this claim?

The short answer is no. Last week I shared a study showing that fruits reduced your risk of developing type 2 diabetes.

This week I will review a study looking at the effect of whole grain consumption on the risk of developing type 2 diabetes.

How Was This Study Done?

Clinical StudyThis study combined data from women in the Nurses’ Health Study (1984-2014) and the Nurses’ Health Study II (1991-2017), and men in the Health Professionals Follow-Up Study (1986-2016). There were 158,259 women and 36,525 men in these three studies.

None of the participants had type 2 diabetes, cardiovascular disease, or cancer at the time they entered the studies.

At the beginning of each study and every 4 years later the participants were asked to fill out a food frequency questionnaire to collect information about their usual diet over the past year. Validation studies showed that the diets of the participants changed little over the interval of the studies. [Note: This is a strength of these studies. Many clinical studies only collect dietary data at the beginning of the study, so there is no way of knowing whether the participant’s diets changed over time.]

The participants in these studies were followed for an average of 24 years. They were sent follow-up questionnaires every two years to collect information on diseases they had been diagnosed with over the past two years. Participants who reported type 2 diabetes were sent a supplementary questionnaire to confirm the diagnosis.

This study measured the effect of whole grain consumption, and frequently consumed whole grain foods, on the long term (24 year) risk of developing type 2 diabetes.

The data were adjusted for multiple possible confounding variables (other factors that might affect the risk of developing type 2 diabetes) including age, ethnicity, smoking status, alcohol intake, multivitamin use, healthy eating index (a measure of how healthy the overall diet was), caloric intake, obesity, family history of diabetes, and use of oral contraceptives or postmenopausal hormones.

In addition, a stratified analysis was performed to assess the extent to which obesity, physical activity, smoking status, and family history of diabetes influenced the outcome.

In short, this was a very rigorous and well-controlled study.

Do Whole Grains Keep Diabetes Away?

Whole GrainsTotal whole grain consumption was divided into five groups ranging from 2 servings per day to < 0.1 serving per day. When participants with the highest whole grain intake were compared to those with the lowest whole grain intake:

  • Whole grain consumption was associated with a 29% lower risk of developing type 2 diabetes.
    • The association between whole grain consumption and reduced risk of developing type 2 diabetes was stronger for lean individuals (45% reduction in risk) than for overweight (34% reduction in risk) or obese individuals (23% reduction in risk).
    • The association between whole grain consumption and reduced risk of developing type 2 diabetes was not affected by physical activity, smoking status, or family history of diabetes.

When they looked at the entire range of whole grain intake among participants in the study:

  • The risk reduction for developing type 2 diabetes was nonlinear.
    • The greatest portion of risk reduction (30% decreased risk) occurred between 0 and 2 servings/day.
    • However, the reduction in risk continued to decrease at a slower rate up to 4.5 servings/day (38% decreased risk), the highest intake recorded for participants in this study.

When they looked at the most frequently consumed whole grain foods and compared the risk of developing type 2 diabetes for participants consuming one or more servings per day compared with less than 1 serving per month:

  • People consuming whole grain cold breakfast cereals were 19% less likely to develop type 2 diabetes.
  • People consuming whole grain breads were 21% less likely to develop type 2 diabetes.
  • People consuming popcorn were 8% more likely to develop type 2 diabetes.

Once again, the risk reduction was nonlinear.

  • For whole grain cold breakfast cereals risk reduction plateaued at around 0.5 servings per day.
  • For whole grain breads the greatest portion of risk reduction occurred at around 0.5 servings per day (17% decreased risk), but the reduction in risk continued to decrease at a slower rate up to 4 servings/day (28% decreased risk).
  • For popcorn, the risk reduction curve was non-linear. There was a slight, non-significant, decrease in risk at about 0.2 servings per day, followed by a steady increase in risk up to 1.75 servings per day (24% increased risk).

When they looked at less frequently consumed whole grain foods and compared the risk of developing type 2 diabetes for participants consuming two or more servings per week compared with less than 1 serving per month:

  • People consuming oatmeal were 21% less likely to develop type 2 diabetes.
  • People consuming brown rice were 12% less likely to develop type 2 diabetes.
  • People consuming added bran were 15% less likely to develop type 2 diabetes.

There were not enough people consuming these whole grains for the investigators to determine how many servings were optimal.

The authors concluded, “Higher consumption of total whole grains and several commonly eaten whole grain foods, including whole grain breakfast cereal, oatmeal, whole grain bread, brown rice, and added bran, was significantly associated with a lower risk of type 2 diabetes. These findings provide further support for the current recommendations of increasing whole grain consumption as part of a healthy diet for the prevention of type 2 diabetes.”

Are Whole Grains Healthy?

Question MarkThis is a very impressive study. As described above, it is a large (194,784 participants), long lasting (24 years), and well-designed study. With this data in mind, we can answer several important questions.

Are Whole Grains Healthy?

This study explodes the myth that you should avoid whole grains if you want to prevent diabetes. Instead, the study shows that whole grain consumption decreases your risk of developing type-2 diabetes.

I recently reviewed another large, well-designed study showing that whole grain consumption reduces your risk of dying from heart disease, cancer, and all causes combined.

So, clearly whole grains are good for you. They should be an important part of your diet.

Which Whole Grains Are Healthy?

According to this study, whole grain breakfast cereals, whole grain breads, oatmeal, brown rice, and bran are all healthy. All of them significantly reduce your risk of developing type 2 diabetes. Other whole grains are likely to be healthy too, but Americans consume so little of them, they could not be analyzed in this study.

However, there are some caveats:

  • You have to read labels carefully. Unless it says “100% whole grain”, it probably contains more refined grains than whole grains.
    • Yes, food manufacturers are intentionally deceptive. Who knew?
  • You have to look at the food, not just “whole grain” on the label.
    • It is hard to imagine, but Dr. Kellogg originally created breakfast cereals as health food. However, today many “whole grain” cereals are loaded with sugar and artificial ingredients. They are highly processed foods that are anything but healthy.
    • The case of popcorn is a perfect example. Popcorn is loaded with fiber. It should reduce your risk of diabetes. However, in this study it increased the risk of diabetes. That’s because 70% of the popcorn that Americans consume is purchased either pre-popped or ready to pop. It contains unhealthy ingredients like salt, butter, sugar, trans fats, and artificial flavors. It is a highly processed food. Air popped popcorn without the added ingredients is probably very healthy.

Why Are Whole Grains Healthy?

Dr. Strangelove and his buddies have told you to avoid all grains because they contain carbohydrates that are converted to sugar. That is good advice for refined grains. Not only are they rapidly converted to sugar. But they are also found in highly processed foods along with sugar, fat, and a witch’s brew of chemicals.

However, whole grains are different. Yes, whole grains are carbohydrate-rich foods, and the carbohydrate is converted to sugar during digestion. But:

  • They also contain fiber, which slows the digestion of the carbohydrate and delays the absorption of the sugar released during digestion.
  • The carbohydrate is trapped in a cellular matrix, which must be digested before the carbohydrate can be released.

In addition:

  • Whole grains contain nutrients and phytonutrients not found in refined grains.
  • The fiber in whole grains supports the growth of friendly bacteria in the gut.

How Many Whole Grain Foods Should I Be Eating?

This study found that you get the biggest “bang for your buck” when you go from 0 to around 2 servings per day of whole foods.

  • If you aren’t fond of whole grain foods, that is good news. It is also in line with USDA recommendation that half the grains we eat should be whole grains. You don’t need to eat whole grains with every meal.
  • If you are a purist, you can reduce your diabetes risk even more by increasing your whole grain intake up to at least 4.5 servings per day, the highest intake measured in this study.

Are Low Carb Diets Healthy?

Low carb diets may be effective for short term weight loss, but there is no evidence that they are healthy long term. And, because they cut out one or more food groups many experts feel they are likely to be unhealthy long term.

My advice is to forget “low carb” and focus on “healthy carb” instead.

  • Eliminate refined carbs and the highly processed foods they are found in.
  • Include fruits, whole grains, and beans as part of your diet. They are high carbohydrate foods, but, as this and other studies have shown, the carbohydrates in those foods are healthy carbs.

The Bottom Line

Low carb enthusiasts tell you to eliminate whole grains from your diet if you want to reduce your risk of developing diabetes. Is this true? Is it good advice?

A recent study put this advice to the test. It was a large (194,784 participants), long lasting (24 years), and well-designed study. Here is what the study found.

When participants with the highest whole grain intake were compared to those with the lowest whole grain intake:

  • Whole grain consumption was associated with a 29% lower risk of developing type 2 diabetes.

When they looked at the entire range of whole grain intake among participants in the study:

  • The risk reduction for developing type 2 diabetes was nonlinear.
  • The greatest portion of risk reduction (30% decreased risk) occurred between 0 and 2 servings/day.
  • But the reduction in risk continued to decrease at a slower rate up to 4.5 servings/day (38% decreased risk), the highest intake recorded for participants in this study.

When they looked at individual foods, whole grain breakfast cereals, whole grain bread, oatmeal, brown rice, and added bran all reduced diabetes risk.

The authors concluded, “Higher consumption of total whole grains and several commonly eaten whole grain foods, including whole grain breakfast cereal, oatmeal, whole grain bread, brown rice, and added bran, was significantly associated with a lower risk of type 2 diabetes. These findings provide further support for the current recommendations of increasing whole grain consumption as part of a healthy diet for the prevention of type 2 diabetes.”

For more details about this study and what it means for you, read the article above.

These statements have not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease.

Health Tips From The Professor