#Healthyfoodchoices

A major new Science Advisory from the American Heart Association (AHA) says ultraprocessed foods (UPFs) are strongly linked with heart disease, Type 2 diabetes, obesity and premature death — but important questions remain about whether industrial processing itself, separate from poor nutrient profiles, drives those risks. The advisory synthesises observational studies showing dose–response relationships between UPF intake and cardiometabolic outcomes and calls for targeted research, stricter additive evaluation and policy tools to shift diets away from HFSS (high in saturated fat, added sugars and sodium) ultraprocessed items and toward whole-food dietary patterns (AHA advisory, Circulation; ScienceDaily summary).

Revolutionary Research Links Factory Foods to Deadly Health Outcomes

Thai families gathering for traditional meals may not realize they’re participating in one of the most powerful health interventions available today. A landmark scientific advisory from the American Heart Association has delivered shocking evidence that ultraprocessed foods drive a 25-58% increase in heart disease, diabetes, and premature death across populations worldwide. The comprehensive analysis, synthesizing decades of research involving millions of participants, reveals that Thailand’s rapidly changing food environment poses an unprecedented threat to public health.

New scientific findings have challenged the long-held notion that potatoes are an unhealthy food choice, as a major study reveals that the way potatoes are prepared has a far greater impact on diabetes risk than the vegetable itself. Released this week in a leading medical publication, the research brings new perspective to Thai families and health professionals who have looked to international guidelines for advice on everyday food choices.

For decades, nutritionists cautioned that potatoes—being high in rapidly absorbed carbohydrates—could increase the risk of type 2 diabetes and other chronic health problems. Potatoes were thought to cause sharp spikes in blood sugar, raising concerns especially within Asian societies where rice and other carbohydrates are dietary staples. However, the latest study, led by a Harvard University research team, finds that much of the previous worry stems from the way potatoes are often consumed in Western diets, rather than from potatoes per se.