Sustainable RDN

Pesticides have become more harmful globally, new study finds

The toxicity of pesticides increased worldwide between 2013 to 2019, with Brazil among the countries leading the way. This conclusion was made in a study published in the journal Science (Wolfram et al., 2026) and contradicts the goal of reducing pesticide risks by 2030, established at the 15th United Nations Conference on Biodiversity (COP15).

In their analysis, “German scientists from the University of Kaiserslautern-Landau examined 625 pesticides across 201 nations. They used the total applied toxicity (TAT) indicator, which considers the volume used and the toxicity level of each substance.”

The authors reported in their published results that, “Six out of eight species groups are most vulnerable to increasing levels of toxicity – terrestrial arthropods (such as insects, arachnids, and centipedes), whose toxicity has surged by 6.4 percent per year; soil organisms (4.6%), fish (4.4%), aquatic invertebrates (2.9%), pollinators (2.3%), and terrestrial plants (1.9%).”

“Global TAT sank only for aquatic plants (−1.7%) and terrestrial vertebrates (−0.5% per year). Humans are part of the latter.”

“The increasing global TAT trends pose a challenge to achieving the UN pesticide risk reduction target and demonstrate the presence of threats to biodiversity globally,” the study reads.” (Cardoso, 2026; Wolfram et al., 2026)

Brazil in the spotlight

“Brazil appears as one of the main actors in this scenario. The study identifies the country as having one of the highest levels of toxicity per agricultural area on the planet – alongside China, Argentina, the US, and Ukraine.” (Cardoso, 2026)

“Furthermore, Brazil, China, the US, and India together account for 53 to 68 percent of the total applied toxicity worldwide.”

“Brazil’s relevance is directly linked to the weight of its agribusiness, especially extensive crops. Even though traditional cereals and fruits occupy large areas, the toxicity associated with crops such as soybeans, cotton, and corn has a significantly greater impact if one bears in mind their cultivated area.” (Cardoso, 2026; Wolfram et al., 2026)

Types of pesticides

“One of the most relevant findings of the study indicates that the problem is highly concentrated – on average, only 20 pesticides per country account for more than 90 percent of the total applied toxicity.”

“The study points out that different chemical classes dominate the impacts. Classes of insecticides – such as pyrethroids and organophosphates – contributed over 80 percent of the TAT of aquatic invertebrates, fish, and terrestrial arthropods. Neonicotinoids, organophosphates, and lactones accounted for more than 80 percent of the TAT of pollinators.” (Cardoso, 2026; Wolfram et al., 2026)

“Organophosphates, along with other classes of insecticides, contributed most to the TATs of terrestrial vertebrates. Acetamide and bipyridyl herbicides contributed more than 80 percent to the TAT of aquatic plants, while a broader mix of herbicides (including acetamide, sulfonylurea, and others) determined the TAT of terrestrial plants. High-volume herbicides such as acetochlor, paraquat, and glyphosate belong to these classes and have been associated with environmental and human health risks.”

“Conazole and benzimidazole fungicides, along with neonicotinoid insecticides applied to seed coatings, contributed mainly to the TAT of soil organisms.” (Cardoso, 2026; Wolfram et al., 2026)

Distant global target

“The study also assessed the progress of 65 nations. The diagnosis is that, without structural changes, only one country will achieve the UN target of reducing pesticide toxicity by 50 percent by 2030 – Chile.”

“According to the researchers, China, Japan, and Venezuela are on track to achieve the target and show downward trends across all indicators. However, they need to speed up changes in pesticide use.”

“Thailand, Denmark, Ecuador, and Guatemala are moving away from the target, with at least one indicator doubling in the last 15 years. They need to reverse the rapid increase trends and return to their previous trajectory.” (Cardoso, 2026; Wolfram et al., 2026)

“All other countries in the study, including Brazil, need to bring pesticide risks back to levels seen more than 15 years ago. This means reversing decades-old patterns of use in both volume and toxicity of mixtures.”

“The scientists point to three main ways to curb the escalating risks – replacing highly toxic pesticides, expanding organic farming, and adopting non-chemical alternatives. Biological control technologies, agricultural diversification, and more precise management are named as strategies capable of cutting down impacts without hurting productivity.” (Cardoso, 2026; Wolfram et al., 2026)

Organic Farming to Promote the Achievement of the Sustainable Development Goals (UN SDGs).

The United Nations (UN) introduced the Sustainable Development Goals (SDGs) are a comprehensive framework for poverty eradication, environmental conservation and sustainable agriculture, with the vision of ensuring prosperity for all by 2030. Organic farming can facilitate the achievement of the UN SDGs in numerous ways. (Kioumarsi et al., 2025)

First, “Organic agriculture improves ecosystem and soil fertility. Organic agriculture relies on natural processes, biodiversity, and local ecosystem functions [SDG #15] without the use of synthetic chemicals or genetically modified organisms. Organic agriculture also employs environmentally friendly practices such as crop rotation, organic manures (compost and manure), and biological control for minimal human-related damage to the environment.” (Kioumarsi et al., 2025)

Second, for the eradication of poverty [SDG #1], organic farming generates labor employment in agriculture and rural jobs. “For zero hunger and food security [SDG #2], organic agriculture approaches ensure sustainable agroecosystems that ensure long-term food supply. Organic agriculture ensures healthy and safe food by non-use of agrochemicals.” (Kioumarsi et al., 2025)

Third, “Organic farming enhances economic security and promotes education [SDG #4] in sustainable agriculture, environmental management, and rural development for quality education.”

Fourth, regarding gender equity [SDG #5], organic farming creates employment for women in rural areas and empowers them economically through fair remuneration and improved family welfare. (Kioumarsi et al., 2025)

Fifth, “Organic farming aids in clean water and sanitation [SDG #6] by preventing nutrient runoffs and reducing releases of pollutants, thereby improving drinking water and aquatic ecosystem quality. It also improves the effectiveness of water use through improved retention of soil water.” (Kioumarsi et al., 2025)

And sixth, “In the area of clean and affordable energy [SDG #7], organic farming utilizes renewable energy sources and biomass recycling to generate energy, minimizing fossil fuel usage and improving energy sustainability.”

Seventh, “Organic agriculture contributes to decent work and economic growth [SDG #8] through improved labor standards and connecting small-scale farmers to fair supply chains and niche markets.

Eighth, in the area of industry, innovation, and infrastructure [SDG #9], organic farming enhances competitiveness, post-harvest handling, and infrastructural development.” (Kioumarsi et al., 2025)

Ninth, “Organic farming reduces inequalities [SDG #10] by enabling poor and small-scale farmers to access global markets, leading to a more equitable distribution of income.

Tenth, organic farming promotes sustainable cities and communities [SDG #11] as well as responsible consumption and production [SDG #12] through ethically oriented consumption that drives socially and environmentally conscious demand, underpinning local food systems that reduce waste and enhance resilience.

Eleventh, “Organic farming is at the center of climate action [SDG #13] through the mitigation of greenhouse gas emissions and building ecosystem resilience through methods like cover cropping and agroforestry.”

Twelfth, “For aquatic life [SDG # 14], organic farming discourages chemical pollution.” (Kioumarsi et al., 2025)

Thirteenth, organic farming is also a cause of peace, justice, and good institutions [SDG #16] through the encouragement of partnership and community-based programs. The benefits are achieved in partnerships [SDG #17] for objectives, such as collaborative efforts between governments, NGOs, private enterprises, and farmer groups.

“Lastly, organic agriculture provides an integrated solution for sustainable agriculture [SDG #2] to address poverty, hunger, health, gender equity, environmentally friendly agriculture, and climate change simultaneously. If enacted as a universal strategy, it has the potential to strengthen the SDGs’ transformative agenda and contribute to making a healthier and more equitable world.” (Kioumarsi et al., 2025)

Although organic farming has benefits, it is also faced with many challenges. To make proper use of its potential in driving the UN SDGs, increased investment in research, extension, farmer training, policy influence, and consumer promotion through labeling and education is important.” (Kioumarsi et al., 2025)

References

Wolfram J, Bussen D, Bub S, Petschick LL, Herrmann LZ, Schulz R. Increasing applied pesticide toxicity trends counteract the global reduction target to safeguard biodiversity. Science. 2026;391(6785):616-621. doi: 10.1126/science.aea8602.

Cardoso R. Pesticides have become more harmful globally, study finds. Agência Brasil. February 23, 2026. Available at: https://agenciabrasil.ebc.com.br/en/meio-ambiente/noticia/2026-02/pesticides-have-become-more-harmful-globally-study-finds

Kioumarsi H, Alidoust M, Özbey, BG. Organic farming to promote the achievement of the Sustainable Development Goals (SDGs). Springer Nature Research Communities. 2025. Available at: https://communities.springernature.com/posts/organic-farming-to-promote-the-achievement-of-the-sustainable-development-goals-sdgs

Which type of chocolate has the lowest impact on climate change? New research

If you want to eat chocolate and do better for the planet, dark chocolate is by far your best bet. This is the conclusion and takeaway message of a new study published in Science of the Total Environment (2026) that compared different types of chocolate for their environmental impacts. The study authors found that, “the major environmental burden of this sweet treat lies within the ingredients used to make it—the main culprits being palm oil, and milk.” (Bryce, 2026; Konar et al., 2026).

Focusing on the emerging chocolate market in Turkey, the researchers compared four types of chocolate — “dark, milk, white, and compound chocolate (where some cocoa butter is substituted by fats like palm oil.)” “For each type, the researchers carried out a life cycle analysis, capturing everything from the field impacts where ingredients were grown, through to packaging and retail. They calculated impact across 18 categories, including global warming potential, land, water, and energy use.” (Bryce, 2026; Konar et al., 2026).

“Out of this comparison, dark chocolate emerged as the clear sustainability victor, with a smaller footprint than all other chocolate types across several impact categories.”

“Dark chocolate had a global warming potential of 2.32 kilograms of CO2-equivalent, which was almost half that of white chocolate, at 4.06 kilos per CO2-eq. It also excelled on land use, requiring only half of what white chocolate did, and used less water than white, milk, and compound chocolate. It also had the lowest freshwater and terrestrial pollution impact of all.”

“By comparison, compound chocolate used large amounts of freshwater and had a high marine pollution impact. White chocolate, meanwhile, had the highest global warming impact of all four, as well as the biggest water and pollution footprint overall.” See Figure 1.

Figure 1. Global Warming Potential and Water Use for Different Types of Chocolate

When the researchers looked through the lifecycle data, the researchers discovered that chocolate ingredients accounted for these differences, driving the bulk of the environmental burden in every case. “The milk powder used to make milk and white chocolate relies on the land-, water-, and emissions-intensive dairy farming. The palm oil that replaces cocoa fats in compound chocolate comes from vast palm plantations that give this chocolate type a hefty water and pollution impact.” (Bryce, 2026; Konar et al., 2026)

“Other lifecycle factors like chocolate production method, energy use, and transport methods did contribute to the overall footprint of each chocolate, but they were overshadowed by the ingredient impacts. In fact, raw materials contributed 60% of chocolate’s environmental burden overall, and most of that was driven by milk and palm oil production.”

“The lack of both these ingredients in dark chocolate explains why it had a higher sustainability score. But it’s still not a perfect sweet treat. Despite using little or no milk, the biggest impacts from dark chocolate came from the terrestrial, freshwater and marine pollution caused by the larger share of cocoa cultivation needed to make this product.” (Bryce, 2026; Konar et al., 2026)

“Ultimately, this was the study’s point: different ingredients create trade-offs and also harbor the biggest opportunities for change along the production chain of each chocolate type, including dark.” (Byrce, 2026; Konar et al., 2026)

Tweaking chocolate recipes to avoid or reduce those key impact hotspots is therefore the most powerful way to reduce their environmental burden, the researchers suggest. In the meantime, there’s an important step that every chocolate-lover can take – eat a little more chocolate and a little less milk chocolate. And that’s hardly a struggle from both a taste and environmental standpoint. (Bryce, 2026; Konar et al., 2026)

Dark Chocolate in Quito, Ecuador

Ecuador is considered the birthplace of cacao/chocolate. I visited a local artisanal chocolate shop in Quito, Ecuador in late June 2025 where I learned firsthand about the chocolate-making process as well as the different varieties of cacao that are produced around the world. The local chocolate expert I spoke with at KITU Artesanal Chocolate in Quito, Ecuador explained to me the different varieties of cacao that are used in the chocolate-making process, and which ones are considered superior from a quality standpoint (see the photos below).

For more information on KITU Artesanal Chocolate (Quito, Ecuador), visit their Facebook page:

Kitu Artesanal Del Ecuador

https://www.facebook.com/kitu.chocolate/

Dark Chocolate in Bogotá, Colombia

In Bogotá, Colombia, where I live there is also excellent high-quality dark chocolate available. For example, see:

Distinto Cacao and Coffee – Bogotá, Colombia

Barra de Cacao 80%

Distinto Cacao and Coffee does chocolate and coffee tastings, which I highly recommend if you are ever traveling to Bogotá, Colombia. You can learn more at the link included below:

Cacao Tasting at Distinto Cacao and Coffee – Bogotá, Colombia

https://distintocolombia.com/pages/experiencias

Experience the world of coffee and cacao in Colombia. Guided and personalized tastings, sensory workshops, and exclusive workshops to discover the best of coffee and cacao in Colombia.

Contact Information:

Distinto Cacao & Coffee

Calle 84 A # 13-53 Bogotá D.C / Colombia

Email: distintocolombia@gmail.com

References

Konar N, Fidan M, Atalar I, et al. Life cycle hotspots in chocolate production: Ingredient formulation, processing technologies, and pathways toward sustainable confectionery systems. Science of the Total Environment. 2026;108:18150.

Bryce M. Which type of chocolate has the lowest climate impact? Anthropocene Magazine. February 20, 2026. Available at: https://www.anthropocenemagazine.org/2026/02/which-type-of-chocolate-has-the-lowest-climate-impact/#:~:text=Out%20of%20this%20comparison%2C%20dark,hefty%20water%20and%20pollution%20impact.

Takeaway coffee cups may contain thousands of microplastic fragments, study warns

New Research published in the Journal of Hazardous Materials: Plastics (2026) reveals that heat is a primary driver of microplastic release and the material of your coffee cup matters more than you think.

“To most of us, that cup feels harmless – just a convenient tool for caffeine delivery. However, if that cup is made of plastic or has a thin plastic lining, there is a high chance it’s shedding thousands of tiny plastic fragments directly into your drink.” (Liu, 2026)

“In new research published in Journal of Hazardous Materials: Plastics, researchers looked at how coffee cups behave when they get hot.” (Liu et al., 2026; Liu, 2026)

“The message is clear: heat is a primary driver of microplastic release, and the material of your cup matters more than you might think.” (Liu, 2026)

What are microplastics?

“Microplastics are fragments of plastic ranging from about 1 micrometre to 5 millimetres in size – roughly from a speck of dust to the size of a sesame seed.

They can be created when larger plastic items break down, or they can be released directly from products during normal use. These particles end up in our environment, our food, and eventually, our bodies.

Currently, we don’t have conclusive evidence on just how much of that microplastic remains in our bodies. Studies on this subject are highly prone to contamination, and it’s really difficult to accurately measure the levels of such tiny particles in human tissue.

Furthermore, scientists are still piecing together what microplastics might mean for human health in the long term. More research is urgently needed, but in the meantime, it’s good to be aware of potential microplastic sources in our daily lives.” (Liu, 2026)

Temperature matters

“First, the researchers conducted a meta-analysis – a statistical synthesis of existing research – analyzing data from 30 peer-reviewed studies. (Liu et al., 2026)

They looked at how common plastics such as polyethylene and polypropylene behave under different conditions. One factor stood out above all others: temperature.

As the temperature of the liquid inside a container increases, the release of microplastics generally increases too. In the studies we reviewed, reported releases ranged from a few hundred particles to more than 8 million particles per litre, depending on the material and study design.

Interestingly, “soaking time” – how long the drink sits in the cup – was not a consistent driver. This suggests that leaving our drink in a plastic cup for a long time isn’t as important as the initial temperature of the liquid when it first hits the plastic.” (Liu, 2026)

How to Reduce Your Exposure to Microplastics in Your Daily Diet

1. Chewing gum

“When you chew gum, you are essentially chewing a lump of plastic. Most chewing gum is made from a gum base (plastics and rubber), to which sweeteners and flavourings are added. As you chew, the gum base releases microplastics. A single gram of chewing gum can release up to 637 microplastic particles. (Rolph, 2026)

Natural gums made with plant polymers are not much better. They release a similar number of microplastics as the synthetic gum. This suggests that microplastics aren’t just coming from the gum base but could be due to the introduction of microplastics during the production or packaging process.

Most microplastics were released within the first eight minutes of chewing, so to reduce your exposure, chew one piece of gum for longer, rather than constantly popping in fresh pieces.” (Rolph, 2026)

2. Salt

“Salt may seem like a pure, simple ingredient, but studies have shown that 94% of salt products tested worldwide are contaminated with microplastics. The contamination is so widespread that sea salt has even been proposed as an indicator of microplastic pollution in the marine environment.” (Rolph, 2026)

Common table salt can be a source of microplastics in your diet. (DegImages/Canva)

“Contamination has been found to be higher in terrestrial salts, such as Himalayan salt, rather than marine salts. New technologies are being investigated to help clean up sea salt; however, it is likely that much of the contamination comes from production and packaging.

Your salt grinder might also be making things worse. Disposable plastic spice grinders can release up to 7,628 particles when grinding just 0.1g of salt using a plastic grinder. To minimise your exposure, switch to a grinder with a ceramic or metal grinding mechanism and store salt in non-plastic containers.” (Rolph, 2026)

3. Apples and carrots

“Microplastic contamination of fruit and vegetables has been identified in several studies. Nanoplastics, which are plastic particles smaller than 1,000 nanometres, can enter plants through the roots. Microplastics have also been found on the surface of a variety of fruit and vegetables.

One study found apples and carrots to be the most contaminated and lettuce the least. However, microplastic contamination remains relatively small when compared with more highly processed foods.

While we don’t yet know what the effects of the microplastics are, we do know that antioxidants in fruit and vegetables, such as anthocyanins, which give fruits and vegetables their red, blue, and purple colours, keep people healthy, so keep eating them.” (Rolph, 2026)

4. Tea and coffee

“Teabags are not the only source of microplastics in your hot beverage. Tea leaves, coffee, and milk can all be contaminated with microplastics. The use of disposable plastic-lined takeaway cups is one of the biggest sources of microplastic contamination in hot drinks. High temperatures can cause the release of microplastics from the container into the beverage.” (Rolph, 2026)

“Hot drinks contain more microplastics than the iced equivalents, so switching to a cold beverage can reduce your exposure. Buying milk in glass bottles has also been shown to result in a lower microplastic load.”

“This doesn’t extend to all drinks, though. A study of bottled drinks demonstrated that soft drinks and beer stored in glass bottles had higher microplastic contamination than plastic bottles, possibly due to contamination from the painted metal bottle caps.”

“There are a few truly plastic-free teabags available – they use cotton rather than biodegradable plastics to seal their bags. Identifying these brands, however, can be tricky as there is no standard approach to labelling and not all companies are transparent about the composition of their product.”

“Overall, switching to loose leaf tea and using metal or glass reusable cups are good strategies for reducing microplastic contamination.” (Rolph, 2026)

5. Seafood

“While studies have shown that most seafood is contaminated with microplastics, what is perhaps most surprising about seafood is the amount of attention it receives compared to other food sources.

One study showed the levels of microplastics in so-called “filter feeders”, such as mussels, were just 0.2-0.70 microplastic particles per gram. This is significantly less than the 11.6 billion microplastics released when brewing a single cup of tea with a plastic tea bag.” (Rolph, 2026)

Other steps you can take

“Storing food in plastic containers and eating highly processed foods (ultra-processed foods) are both associated with high concentrations of microplastics in stool samples, so you could try to avoid these. Microwaving food in glass containers rather than plastic is also a good idea to prevent microplastics from leaching into your food.” (Rolph, 2026)

“Finally, the single biggest source of microplastics in food and drink is likely to be bottled water, with up to 240,000 particles per litre. Switching to tap water can help to significantly reduce your exposure.”

“While eliminating plastics entirely from our diets may be impossible, making these swaps should help to reduce your exposure.” (Rolph, 2026)

References

Liu X, Li D, Li Z, et al. Release of microplastics from commonly used plastic containers: Combined meta-analysis and case study. Journal of Hazardous Materials: Plastics. 2026;2: 100028. https://doi.org/10.1016/j.hazmp.2025.100028.

Liu X. Takeaway coffees may contain thousands of microplastic fragments, study warns. Science Alert. January 16, 2026. Available at: https://www.sciencealert.com/takeaway-coffees-may-contain-thousands-of-microplastic-fragments-study-warns

Rolph C. Expert reveals 5 surprising sources of microplastics in your daily diet. Science Alert. January 8, 2026. Available at: https://www.sciencealert.com/expert-reveals-5-surprising-sources-of-microplastics-in-your-daily-diet

Amaranth: An ancient grain with functional and health-promoting properties: New review

As described in a new review by Tiombayeva et al. (2025), “Amaranth (Amaranthus spp.) is frequently regarded as a promising alternative to traditional cereal crops [1]. Unlike most traditional cereal crops, amaranth is characterized by a balanced amino acid composition, including all essential amino acids, the absence of gluten in its grain and high levels of dietary fiber, antioxidants (polyphenols, squalene, α-tocopherol), macro- and microelements (iron, calcium, magnesium, zinc), phytochemical compounds, and bioactive peptides [2,3,4,5,6,7].” (Toimbayeva et al., 2025)

“In the mid-1970s, the U.S. National Academy of Sciences [8] identified three species of amaranth—A. Caudatus, A. cruentus, and A. hypochondriacus—traditionally cultivated in Central America and Mexico which are essential food sources with substantial potential for further breeding. The likely wild relatives or ancestors of these species are A. powellii and A. hybridus, both of which are widely distributed across Mexico [9].” (Toimbayeva et al., 2025)

Currently, the amaranth species used for food applications include A. cruentus, A. caudatus, and A. hypochondriacus [10]. These species are actively cultivated in North America (the US and Canada), Central and South America (Guatemala, Peru, Ecuador and Argentina), Europe (Germany and France), Asia (India and China), and Africa (Ethiopia). “This pseudocereal crop is highly tolerant to adverse environmental conditions: it can thrive in saline and alkaline soils, withstand high temperatures, grow at high altitudes, and endure periods of water scarcity [11,12]. This makes it a promising crop for widespread cultivation, especially in the content of climate change. Furthermore, amaranth is considered an environmentally sustainable crop, as its natural resistance to pests allows it to be grown without the need for chemical treatments or fertilizers.” (Toimbayeva et al., 2025)

Nutritional content of amaranth

“In terms of nutritional content, amaranth seeds, whether in their wild or cultivated forms, have a notably high protein content compared to other cereal crops [13]. Unlike traditional cereals such as maize and rice, which predominantly concentrate protein in the endosperm, amaranth stores the majority of its protein (up to 65%) in the germ and seed coat [14].”

“The protein profile of amaranth is mainly composed of easily digestible albumins and globulins [15,16]. From a nutritional perspective, a key feature of amaranth’s protein composition is the presence of all essential amino acids, which the human body cannot synthesize and must obtain from external sources. The isoleucine, leucine, and lysine are particularly abundant, with the lysine content in amaranth being twice as high as in traditional crops [2]. Bioactive peptides derived from amaranth proteins exhibit diverse physiological effects, including anticholesterolemic, antihypertensive, antioxidant, and antithrombotic activities [17].” (Toimbayeva et al., 2025)

“The carbohydrate composition of amaranth seeds is also actively studied. The starch content of amaranth exceeds 60%, with an amylose fraction ranging from 4.7% to 12.5% [18,19,20]. The total concentration of mono- and oligosaccharides (glucose, fructose, sucrose, and raffinose) in dry matter ranges from 3% to 4%, with sucrose being the predominant component, at a content twice that found in the grains of traditional cereals [21].”

“Amaranth seeds are rich in dietary fiber, which has hypotriglyceridemic effects that aid in regulating the metabolism of both saturated and unsaturated fatty acids [4]. The lipid profile of amaranth is composed of triacylglycerols (TAGs), phospholipids, squalene, and fat-soluble vitamins, primarily tocopherols, which are the main components of the lipophilic fraction of the seeds [22].” (Toimbayeva et al., 2025)

“Despite the mentioned advantages, amaranth is still rarely utilized, particularly as a cereal crop, despite its significant potential in the food industry [5,23,24]. Amaranth and its processed derivatives play a crucial role in the development of innovative food products, broadening their variety [25]. Thermal and biological processing of amaranth enhances its food acceptability and nutritional profile while also increasing the antioxidant activity and bioavailability of bioactive compounds [26,27].” (Toimbayeva et al., 2025)

The nutritional and biological value of Amaranth

“Amaranth (lat. Amaranthus) is a pseudocereal crop with high nutritional and biological value. Amaranth grain is characterized by a high protein content, up to 21.5%, which significantly exceeds the corresponding figure for most traditional cereal crops. The protein profile of amaranth includes all essential amino acids, with particularly high concentrations of lysine, methionine, cysteine, and tryptophan. This makes amaranth a valuable source of complete protein, especially within vegetarian diets and gluten-free diets.” (Toimbayeva et al., 2025)

“The lipid composition of the grain varies from 6 to 9%, and in some species, it can reach up to 19%. The main portion of fats consists of unsaturated fatty acids (up to 83%), including linoleic, oleic, and palmitoleic acids. Notably, the content of the biologically active compound squalene (up to 11% of the total lipid fraction), as well as tocopherols with antioxidant activity, is remarkable.” (Toimbayeva et al., 2025)

“Amaranth grain is a source of dietary fiber, vitamins (B, C, and E), and minerals—potassium, calcium, magnesium, phosphorus, iron, and zinc. The composition also includes various bioactive compounds, including flavonoids (quercetin, kaempferol, rutin, vitexin, isovitexin) and phenolic acids (ferulic, gallic, vanillic, etc.).” (Toimbayeva et al., 2025)

“Figure 1 provides a comprehensive diagram of the chemical composition of amaranth grain, highlighting its primary nutrient groups and bioactive compounds. The illustration clearly depicts the protein, lipid, carbohydrate, vitamin, and mineral components, alongside a diverse array of biologically active substances, such as phenolic compounds, flavonoids, and squalene.” (Toimbayeva et al., 2025)

Figure 1. Chemical composition and bioactive compounds of amaranth grain.

Health Benefits of Amaranth Components

“Modern studies confirm the antioxidant, antihypertensive, antitumor, hypocholesterolemic, immunomodulatory, antidiabetic, and antimicrobial activities of amaranth components. One of the key areas is the positive impact of amaranth on the composition of the intestinal microbiota and the enhancement of short-chain fatty acid production, which contributes to the improvement of the body’s metabolic status and the reduction in systemic inflammation.”

“Clinical and preclinical data indicate the effectiveness of amaranth peptides in inhibiting enzymes involved in the pathogenesis of diabetes, hypertension, and hypercholesterolemia. In particular, the ability of amaranth peptides to inhibit DPP-IV, α-glucosidase, pancreatic lipase, cholesterol esterase, and ACE has been established. Moreover, amaranth peptides and other compounds exhibit high selective activity against tumor cells by modulating signaling pathways associated with cell proliferation, apoptosis, and inflammation.” (Toimbayeva et al., 2025)

“Amaranth has also shown immunomodulatory properties, manifested in the ability of its components to reduce the production of pro-inflammatory markers, inhibit inflammatory signaling pathways (NF-κB), and enhance the body’s resistance to infectious and metabolic stresses. It has been proven that amaranth peptides can be used as natural anti-inflammatory and antimicrobial agents, especially in conditions of impaired immune response.” (Toimbayeva et al., 2025)

“Studies demonstrate amaranth as a safe and highly nutritious component for gluten-free diets, and confirm its ability to provide improved qualities in products such as bread, pasta, snacks, and baby food. Moreover, its bioactive compounds, including antioxidants and polyunsaturated fatty acids, open up prospects for the use of amaranth in nutraceuticals and functional beverages. Finally, its low allergenicity, high nutritional value, and good tolerance in patients with celiac disease underscore its significance in specialized diets.” (Toimbayeva et al., 2025)

“Amaranth grain is a pseudocereal crop with exceptional nutritional and biological potential. It is abundant source of high-quality protein, enriched with essential amino acids vital for human nutrition [28,29,30]. Additionally, it has a substantial lipid content, primarily consisting of unsaturated fatty acids, such as linoleic, oleic, and palmitic acids [31,32]. Its carbohydrates are easily digestible [33], and it provides dietary fiber [34], as well as a broad spectrum of vitamins and minerals [5]. Furthermore, amaranth is a valuable source of numerous bioactive compounds, including phenolic acids, flavonoids, squalene, and other antioxidants [35], which exhibit pronounced functional properties.” (Toimbayeva et al., 2025)

Nutritional analysis of amaranth

One cup of cooked amaranth has 9.3 grams of protein.

Other nutrition statistics for 1 cup of cooked amaranth include:

251 calories
46 grams of carbohydrate
5 grams of fiber
5.2 grams of fat
>100% of the RDA for manganese (important for brain health)
40% of the RDA for magnesium
36% of the RDA for phosphorus
29% of the RDA for iron

Amaranth Preparation

Bob’s Red Mill: Basic Preparation Instructions for Organic Whole Grain Amaranth

https://www.bobsredmill.com/recipes/how-to-make/basic-cooking-instructions-for-amaranth

Amaranth Recipes

Breakfast Amaranth with Walnuts and Honey

Recipe information

Total Time

30 minutes

Yield

Makes 4 to 6 servings

Ingredients

2 cups amaranth

4 cups water

½ teaspoon salt

Accompaniments: Broken or chopped walnuts, pecans, or almonds; honey or pure maple syrup; milk

Preparation

Step 1

In a 3- to 4-quart heavy saucepan combine the amaranth and the water. Cover the pan and bring the mixture to a boil, whisking occasionally. Using a heatproof rubber spatula, push any seeds clinging to the side of the pot into the liquid then reduce the heat to low and continue to simmer, covered, until the liquid is absorbed, 20 to 25 minutes. Stir in salt.

Step 2

Remove the pan from the heat and let it stand, covered, 5 to 10 minutes. Divide amaranth among bowls and top with nuts, honey, and milk.

Source: Epicurious Recipes. https://www.epicurious.com/recipes/food/views/breakfast-amaranth-with-walnuts-and-honey-51215420

Aztec Amaranth Polenta with Red Bean, Corn, and Chile Ragout

Servings: 8 Servings

Ingredients

Polenta

1/2 cup Organic Amaranth Grain
1/2 cup Gluten Free Yellow Corn Polenta
3 cups Vegetable Broth
1/2 tsp Sea Salt

Ragout

1 cup Onion sliced in strips
1 Red Bell Pepper large-sized, sliced in strips
1 Poblano Pepper large-sized, chopped
1 cup Sweet Corn
2 Tbsp Olive Oil
2 Garlic cloves chopped
1-1/2 cups Red Kidney Beans cooked
14 oz Tomato Puree (fire-roasted)
1 tsp Oregano dried
1/2 tsp Sea Salt
1/2 cup Cilantro (fresh)

Instructions

Polenta

Prepare an 8-inch square baking pan by lightly rubbing it with olive oil. In a 2-quart saucepan, bring the vegetable stock, polenta, amaranth and salt to a simmer. Reduce heat to low and stir the mixture often until thick, about 20 minutes.
Scrape the cooked grain into the prepared pan and smooth the top. Chill.

Ragout

Prepare the vegetables and reserve. Heat a large sauté pan over medium-high heat and add oil, then add onions, peppers and corn and cook, stirring. When onions are tender, add garlic and stir for 1 minute. Add tomato puree, kidney beans and oregano and simmer until thick. Stir in salt and cilantro. Take off heat and keep warm; adjust seasonings.
Preheat broiler. Oil a baking sheet. Run a paring knife around the polenta in the pan and loosen it, then flip out onto the baking sheet. Slice the polenta into four squares, and then cut each into two triangles. Move the pieces so they are not touching. Lightly oil the tops of the polenta pieces and broil them 6 inches from the heat. Watch them carefully, and turn when the tops are golden and crisp.
When the polenta is hot and crispy on the edges, serve with ragout. Top each serving with crumbled queso fresco or a dollop of cream if desired.

Source: Bob’s Red Mill. Available at:https://www.bobsredmill.com/recipes/how-to-make/aztec-amaranth-polenta-with-red-bean-corn-and-chile-ragout

References

Toimbayeva D, Saduakhasova S, Kamanova S, Kiykbay A, Tazhina S, Temirova I, Muratkhan M, Shaimenova B, Murat L, Khamitova D, et al. Prospects for the use of amaranth grain in the production of functional and specialized food products. Foods. 2025; 14(9):1603. https://doi.org/10.3390/foods14091603

Mng’omba SA. Grain amaranth, a potential and resilient food crop amenable to processing for diverse food and other products. Frontiers in Sustainable Food Systems. 2025;9:1656596. doi:10.3389/fsufs.2025.1656596

Myers RL. Amaranth: An Ancient Grain and Exceptionally Nutritious Food. California: Indigo; July 2018. Available at: https://www.indigo.ca/en-ca/amaranth-an-ancient-grain-and-exceptionally-nutritious-food/9780692161050.html

Mikuy A, Mikuy S. Traditional High Andean Cuisine (Peru and Ecuador). Santiago de Chile: FAO; 2013. Available at: https://www.fao.org/4/i1466e/i1466e.pdf

Antidiabetic potential of underutilized crops: Nutritional, phytochemical insights, and prospects for diabetes management: New review

A new review published in Applied Food Research (December 2025) “discusses the antidiabetic potential of five underutilized crops: Buckwheat, Quinoa, Amaranth, Moringa, and Teff. These crops are rich in bioactive compounds, including polyphenols, flavonoids, and saponins, which are known to play significant roles in the prevention and management of diabetes. By improving insulin sensitivity, inhibiting glucose absorption, and providing antioxidant benefits, these phytochemicals help regulate blood glucose levels and enhance overall metabolic health. Additionally, the nutritional profiles of these crops, characterized by high-quality proteins, essential amino acids, dietary fiber, vitamins, and minerals, make them valuable in promoting health and managing diabetes.” (Kaur et al., 2025)

This new review “explores the nutritional and phytochemical compositions of these crops, detailing the methods for detecting bioactive compounds, and presents key in vitro and in vivo studies demonstrating their antidiabetic properties.” Furthermore, it also discusses the “prospects of integrating these crops into mainstream agriculture and food systems, emphasizing their potential as natural, holistic interventions for diabetes management. It provides a comprehensive resource for students, researchers, and policymakers, offering scientific insights that can guide further research, public health strategies, and policy development for promoting the use of these underutilized crops in managing diabetes.” (Kaur et al., 2025)

Antidiabetic Potential of Underutilized Crops

“Diabetes mellitus is a metabolic disorder which is characterized by persistent hyperglycemia, resulting from defective insulin secretion, insulin action, or both (Lee et al., 2012). The glycemic index (GI) ranks carbohydrates based on their effect on blood sugar levels within two hours of consumption, on a scale from 0 to 100. Low-GI foods (GI < 55) cause a slower rise in blood glucose and insulin levels. Such diets are linked to improved glucose and lipid profiles and better weight management through enhanced appetite control. (Schaffer-Lequart et al., 2017). Incorporating high-GI foods into the diet can elevate biomarkers associated with inflammation.

The GI [gastro-intestinal tract] may play a role in cancer prevention, as it influences blood sugar and insulin levels, which have been linked to cancer risk. Insulin resistance and insulin-like growth factors are also involved in cancers associated with dietary habits, such as colorectal, breast, and prostate cancers (Galeone et al., 2012; Mullie et al., 2016; Sieri et al., 2013; Turati et al., 2015). Reducing inflammation in individuals with gluten allergies offer protection against various diseases (Maki & Phillips, 2015).” (Kaur et al., 2025)

“Low GI diets have been linked with reduced insulin resistance and lower risk of developing diabetes, cancer and cardiovascular diseases (Atkinson et al., 2008; Maki & Phillips, 2015; Schaffer-Lequart et al., 2017). The GI [glycemic index] of quinoa ranges from 35 to 53, depending on cooking time. Notably, after cooking, refrigeration, and reheating (microwave, 1.5 min), the GI of 150 g of quinoa is reported to be 53, indicating that quinoa maintains its low GI even when overcooked (Atkinson et al., 2008). Human studies have indicated that quinoa consumption greatly lowers plasma glucose levels and reduces oxidative stress in Wistar rats fed on a high-fructose diet (31% fructose) as compared to the control rats (Pasko et al., 2010). De Carvalho reported that consuming quinoa significantly reduces triglycerides including free fatty acids (FFA) (De Carvalho et al., 2014).” (Kaur et al., 2025)

“Elevated FFA levels can disrupt glucose regulation by impairing insulin function, leading to increased triglycerides. Regular consumption of quinoa can help lower free fatty acid levels, enhance insulin sensitivity, and lowers blood glucose as well as triglyceride levels. Oleanolic acid (OA) isolated from sprouted quinoa yogurts with its concentration optimized by the germination process has demonstrated antidiabetic activities. Sprouted quinoa can be used to derive OA nutraceuticals or incorporated as a food/functional ingredient (Obaroakpo et al., 2020). Three polysaccharide fractions, primarily composed of glucose, arabinose and galactose exhibited immunoregulatory effects in RAW264.7 cells, along with dose-dependent antioxidant and antidiabetic activities in vitro (Tan et al., 2021). α-Glucosidase and pancreatic lipase play key roles in the complex carbohydrate digestion and absorption of triglycerides, respectively. Bioactive compounds in foods that inhibit key digestive enzymes can aid in blood sugar regulation, offering potential benefits for individuals with type 2 diabetes.” (Kaur et al., 2025)

“Phenolic compounds in quinoa have demonstrated significant inhibitory effects on both α-glucosidase and pancreatic lipase activities (Chen et al., 2022). A clinical trial involving older adult prediabetic individuals demonstrated that consumption of quinoa for 8 weeks resulted in lower reactive hypoglycemia levels and a reduction in body weight (Díaz-Rizzolo et al., 2022). Additionally, multiple meta-analyses of randomized controlled trials have shown that regular consumption of quinoa has a beneficial impact on blood glucose and lipid metabolism, notably leading to considerable reductions in serum triglycerides (Atefi et al., 2022; Karimian et al., 2021; Navarro-Perez et al., 2017). In another study, it was revealed that quinoa yogurt intake reduces fasting blood glucose levels while increasing level of hepatic glycogen content in T2DM mice, probably via Akt/AMPK/PI3K signaling. Further, saponins from quinoa bran and bioactive peptides isolated from quinoa protein have been shown to lower lipid levels, blood glucose in vivo by modulating gut microbiota composition and abundance. These effects are linked to molecular mechanisms involving PPAR signaling and inflammation markers (Li et al., 2023a).” (Kaur et al., 2025)

“Buckwheat is known for its low GI, which contributes to its effectiveness in managing blood sugar levels (Zou et al., 2023). Various studies have shown that prolonged consumption of buckwheat-derived products can lead to significant improvements in managing hyperglycemia, a common characteristic of diabetes (Mondal et al., 2021). Its consumption can help stabilize blood glucose and improve overall glycemic control. Research indicates that consuming buckwheat enhances postprandial satiety and lowers insulin and plasma glucose levels more effectively than white wheat bread in individuals with type 2 diabetes (Su-Que et al., 2013). Flavonoids extracted from Tartary buckwheat have been shown to retain their antidiabetic properties post digestion (Bao et al., 2016).

The antidiabetic effects of the ethanolic extract of Tartary Buckwheat (TB), which contains high levels of rutin and quercetin, were systematically evaluated. This evaluation was conducted in FL83B hepatocytes exposed to high glucose and in C57BL/6 mice subjected to a fructose-rich diet (FRD) (Lee et al., 2012). The ethanolic extract of Tartary buckwheat (EEB) and rutin activate the Akt pathway, resulting in the upregulation of AMP-activated protein kinase (AMPK) and the suppression of protein tyrosine phosphatase 1B (PTP1B) (Lee et al., 2012). Also, buckwheat-derived polyphenols, such as quercetin and rutin, along with non-starch polysaccharides and proteins, have been shown to effectively inhibit α-glucosidase and α-amylase. This inhibition aids in reducing the release of glucose and other mono- and oligosaccharides into the bloodstream (Wang et al., 2016; Zhu, 2021).” (Kaur et al., 2025)

Table 1 – included below – summarizes the antidiabetic activities of underutilized crops.

Table 1. Summarized antidiabetic activities of underutilized crops.

Source: Kaur et al. (2025)

Future Directions and Concluding Remarks

“Integrating buckwheat, quinoa, amaranth, moringa, and teff into daily diets can significantly enhance nutritional intake and aid in diabetes management. Practical ways to incorporate these crops include adding quinoa and amaranth to salads, soups, and casseroles, utilizing their high protein and fiber content to enhance satiety and glycemic control. Based on the studies reviewed, it can be deduced that buckwheat flour can be used in baked products, pancakes, and as a gluten free alternative in various recipes, offering a rich source of rutin and other bioactive compounds.” (Kaur et al., 2025)

Recipe for Balsamic Quinoa Salad

Ingredients

2 cups quinoa, rinsed
1/3 cup extra-virgin olive oil
1/3 cup Balsamic Vinegar or Seven Barrels Maple Balsamic Vinegar
1/3 cup agave syrup or honey
1/2 cup dried cranberries or dried cherries
1/2 cup chickpeas, rinsed
1/2 cup celery, diced
Handful of baby arugula
1/2 cup raw chopped pecans, toasted
4 scallions, thinly sliced
1 tsp sea salt, plus additional to taste
Freshly ground black pepper, to taste

Instructions

Cook quinoa according to package directions. Let cool completely and fluff with a fork.

Prepare dressing: In a small bowl, whisk oil, balsamic vinegar or maple Balsamic vinegar and agave or honey.

Add 3/4 cup dressing to quinoa. Stir in cranberries, chickpeas, celery, arugula, scallions and salt. Refrigerate for a couple hours or overnight to let all the flavors blend.

Toast chopped pecans in a small pan over medium heat until toasted and lightly browned.

To serve, stir in remaining 1/4 cup dressing, add pecans and season with additional salt and pepper to taste.

The recipe serves 8.

Recipe adapted from: Moss, M. Maple Balsamic Salad. June 15, 2021. Available at: https://www.7barrels.com/blogs/dark-balsamic-recipes/maple-balsamic-quinoa-salad?gad_source=1&gad_campaignid=23323763206&gbraid=0AAAAAoZ2gqF0gcQ33Y9S0H0aGX1NGhfRI&gclid=Cj0KCQiA0p7KBhCkARIsAE6Xlak8wPHvLAPOGNwcWfy5JNfzugETnnzvPmuvwdSkocD5MMlT-lN9qa0aAhWJEALw_wcB

“Moringa leaves, with their high antioxidant and nutrient content, can be incorporated into smoothies, teas, and vegetable dishes, providing a potent boost of vitamins and minerals. Teff flour, known for its rich iron and calcium content, can be used to make breads and traditional flatbreads like injera, which can help maintain stable blood sugar levels. Public health campaigns and educational programs should promote the health benefits and versatile culinary uses of these crops to encourage widespread adoption. Cultivating these underutilized crops offers numerous agricultural and economic benefits.” (Kaur et al., 2025)

“These crops are often well-suited to marginal environments and can be grown with minimal inputs, making them sustainable and cost-effective. For instance, quinoa is known for its drought resistance, and moringa can thrive in poor soils while providing high yields. Developing efficient cultivation practices and providing support to farmers through training and resources can enhance yield and quality.

“Creating demand through branding and marketing strategies, such as emphasizing the health benefits and unique qualities of these crops, can increase their economic value. Government policies and incentives can play a key role in promoting the cultivation and commercialization of underutilized crops, supporting biodiversity conservation, enhancing rural livelihoods, and promoting food security. For instance, The Indian Council of Agricultural Research (ICAR) initiated the All India Coordinated Research Network on Potential Crops (AICRN-PC) to promote underutilized species. The initiative focuses on improved breeding strategies, nutritional and nutraceutical assessments, and germplasm conservation across India’s diverse agro-climatic zones.

By researching several potential crops, AICRN-PC released high-yielding varieties and supports food security, rural livelihoods, and biodiversity conservation, addressing future agricultural challenges and promoting sustainable crop cultivation in marginal lands. Despite the promising potential of these crops, there are gaps in current research that need to be addressed. Further studies are required to fully elucidate and validate the mechanisms of their antidiabetic effects, including their impact on insulin sensitivity, glucose metabolism, and oxidative stress pathways.

Optimizing cultivation practices through agronomic research can enhance productivity and resilience, particularly in the face of climate change. Clinical trials involving larger and more diverse populations are essential to validate the efficacy of these crops in diabetes management, ensuring that findings are generalizable across different demographic groups.” (Kaur et al., 2025)

“Additionally, research should focus on developing value-added products, such as fortified foods or nutraceuticals, and exploring the synergistic effects of combining these crops with conventional treatments to maximize their therapeutic potential. Addressing these research gaps will provide a more robust evidence base for incorporating these crops into diabetes prevention and management strategies.

The cultivation and commercialization of these crops can also support sustainable agricultural practices, enhance food security, and provide economic benefits to rural communities. Encouraging the growth of these crops can contribute to biodiversity conservation and resilience against climate change, making them a valuable addition to sustainable agriculture. As the global prevalence of diabetes rises, innovative and sustainable solutions are urgently needed.

Buckwheat, quinoa, amaranth, moringa, and teff offer promising alternatives with significant nutritional and medicinal benefits for diabetes management. Continued research and promotion of these underutilized crops can play a key role in addressing the diabetes epidemic and fostering a healthier, more sustainable future.” (Kaur et al., 2025)

Reference

Kaur S, Gadpayale D, Kumari A, et al. Antidiabetic potential of underutilized crops: Nutritional, phytochemical insights, and prospects for diabetes management. Applied Food Research. 2025;5(2):101127. https://doi.org/10.1016/j.afres.2025.101127.

The New Food Guide for Colombia: Biodiversity, identity, and health at the table

In 2025, the Colombian Institute of Family Welfare (ICBF) and the University of Antioquia presented the Dietary Guide for the Colombian Population based on Biodiversity and Real Food. This document is not a single recipe or just another technical manual: it is the result of a participatory process with communities from the country’s 13 food-related territories—from the Amazon to the Caribbean, including the Pacific, the Llanos, and the Andean region.

The guide was developed through knowledge-sharing dialogues with farmers, Indigenous communities, Afro-Colombian communities, Raizal communities, Palenquera communities, urban families, and nutrtionists. This approach allowed for the collection of ancestral knowledge, culinary practices, and diverse nutritional realities, recognizing that Colombia is not only a megadiverse country in terms of ecosystems, but also in cuisines, flavors, and ways of relating to food.

Traditionally, dietary guidelines have been based on universal parameters that prioritize nutrients and calories, but overlook the cultural, social, and environmental context. The new Colombian proposal innovates by incorporating the NOVA classification, which differentiates foods according to their level of processing, highlighting the importance of preferring fresh and real products over ultra-processed ones.

Furthermore, it introduces crucial topics such as:

– Food sovereignty: the right of peoples to decide what to eat and how to produce it.

– Agroecology and sustainability: the relationship between biodiversity, water, and responsible production systems.

– Public health nutrition: recommendations for addressing growing problems such as obesity, malnutrition, and chronic diseases associated with the excessive consumption of ultra-processed foods.

– Food governance: strategies that go beyond the kitchen and involve public policies, equitable access to food, and the protection of native seeds.

The value of this guide lies in its practical utility and local relevance. For families, it offers clear guidance on which foods to prioritize in their daily diet, how to revive traditional recipes, and how to identify ultra-processed products that should be reduced. For communities, it represents recognition of their knowledge and the importance of keeping their culinary traditions alive.

In the Amazon, the consumption of native fruits, roots, and local fish is promoted.

In the Andean region, dishes based on potatoes, corn, and quinoa are being revived.

On the Caribbean Coast, fish, seafood, and coconut-based combinations are valued.

On the Pacific Coast, traditional Afro-Colombian dishes are being strengthened with an emphasis on fresh, locally sourced products.

For decision-makers, this guide also offers data on the population’s energy and nutritional needs by region, environmental indicators such as carbon and water footprints, and proposals for integrating food considerations into public policies.

In a country with high levels of food inequality, this guide aims to become an instrument for social transformation. Its importance transcends individual nutrition: it strengthens cultural identity, boosts the local economy, protects biodiversity, and proposes solutions to the challenges of climate change. Ultimately, the Colombian Population’s Food Guide based on Biodiversity and Real Food invites all Colombians to rediscover the richness of their land and to make conscious choices that benefit their health and the planet.

Reference

La nueva Guía de Alimentación para Colombia: biodiversidad, identidad y salud en la mesa. English Translation by Christine McCullum-Gomez, PhD, RDN, Bogota, Colombia

https://mipa.uexternado.edu.co/2025/09/22/la-nueva-guia-de-alimentacion-para-colombia-biodiversidad-identidad-y-salud-en-la-mesa/

Impact of new octagonal front-of-package labeling on the purchasing probability of processed and ultra-processed foods in Colombia: New research

New research published in Food Quality and Preference evaluated the impact of front-of-package warning labels (FOPL) on the purchasing probability of processed and ultra-processed foods in Colombia. More specifically, the study evaluated the impact of black octagonal front-of-package warning labels (FOPL), introduced by Resolution 254 of 2023 (RESOLUCIÓN No. 254), on consumer purchasing intentions for processed and ultra-processed food products in Colombia (Rangel-Quinonez et al., 2025).

The study findings “demonstrated a significant reduction in purchase probability for 20 of the 22 evaluated foods, with an additive effect on the number of labels…. The food products with four labels showed the largest impact while those with a single label exhibited minimal changes. Greater label sensitivity was observed among participants with higher education levels and greater familiarity with nutritional labeling.” Finally, “a marginally significant inverse association was found between product price and the change in purchase probability.” (Rangel-Quinonez et al., 2025)

See Figure 1 for example octagonal FOPL required by Resolution 254 of 2023 in Colombia.

Figure 1. Nutrition warning labels according to Resolution 254 of 2023

Front-of-pack labeling (FOPL) has emerged as a key public health tool to inform consumers about the nutritional quality of foods and encourage healthier purchasing decisions. Front-of-package warning labels have gained prominence in Latin America due to their effectiveness in discouraging the consumption of unhealthy foods and beverages. (Rangel-Quinonez et al., 2025)

“Unlike studies focusing on purchase intentions derived from hypothetical products, this newly published research used 22 real products with official front-of-package warning labels for actual products that are widely consumed in Colombia.” The front images of the 22 products evaluated during this research study during two different experimental groups are included below in Figure 2. (Rangel-Quinonez et al., 2025)

Trial 1

Trial 2

Figure 2. The front images of 22 products that were evaluated in each trial. Participants were randomly assigned to one of two different experimental groups, Trial 1 or Trial 2

The study findings by Rangel-Quinonez et al. (2025) “demonstrated a significant reduction in purchase probability for 20 of the 22 evaluated foods, with an additive effect on the number of labels….” “The food products with four labels showed the largest impact (Cohen’s d = 0.34), while those with a single label exhibited minimal changes (Cohen’s d = 0.17).” “Greater label sensitivity was observed among participants with higher education levels and greater familiarity with nutritional labeling.” Finally, “a marginally significant inverse association was found between product price and the change in purchase probability.” (Rangel-Quinonez et al., 2025)

Effects of FOPL on purchase probability

Figure 3 below summarizes the descriptive statistics of purchase probability for each of the evaluated food items. “Overall, the researchers found that a decrease was observed in both the mean and the standard deviation of purchase probability following the inclusion of warning labels. ” “During the pretest phase, mean values ranged from 0.20 (sd = 0.28) to 0.54 (sd = 0.35), while in the posttest they decreased to a range between 0.18 (sd = 0.26) and 0.48 (sd = 0.31).” (Rangel-Quinonez et al., 2025)

Figure 3. Effects of Front-of-Package Warning Labels on Purchase Probability Across 22 Food Items

Based on these results, the authors concluded, “[t]hese findings offer early evidence on the effectiveness of the Colombian FOPL [front-of-package labeling] policy under ecologically valid conditions and highlight the importance of complementary strategies to enhance its impact across different consumer segments.” (Rangel-Quinonez et al, 2025)

Other recent research by Cadena and colleagues (2025) published in BMC Medicine reported that, “Regulatory actions in Colombia appear to have changed the food landscape, fostering reformulation of UPF [ultra-processed food] that drastically curtail the levels of detrimental nutrients such as sugars and sodium. Forthcoming studies should explore the dietary and health implications of these product changes, in addition to scrutinizing shifts in the use of additives and other ingredients.” (Cadena et al., 2025)

References

Rangel-Quinonez HS, Vecchio R, Arenas-Estevez LF. Impact of new octagonal front-of-pack labeling on purchasing probability of processed and ultra-processed foods in Colombia. Food Quality and Preference. 2025; 133:105640. DOI:10.1016/j.foodqual.2025.105640

Food Regulations in Colombia – May 30, 2024. Available at:

Food Regulation in Colombia

RESOLUCIÓN No. 254. Available at: https://www.studocu.com/co/document/universidad-incca-de-colombia/economia-internacional/resolucion-no-254-de-2023/98095678

Cadena EM, Gallo I, Soto VE. Reformulation of ultra-processed products in Colombia after the introduction of public health regulations. BMC Medicine. 2025;23:446.

High intake of ultra-processed foods linked to systemic inflammation: New research

Ultra-processed foods (UPFs) are industrially altered products – such as soft drinks, sweet and savory packaged snacks, prepared pizzas, and processed meats. Hundreds of new ingredients, previously unknown to the human body, now make up nearly 60% of the average adult’s diet and almost 70% of children’s diets in the United States. “These products reduce nutritional value, extend shelf life, and tend to increase how much people consume. In the U.S., UPFs account for about 60% of daily calorie intake. High consumption of these foods has been linked to greater risks of obesity, cancer, metabolic and cardiovascular diseases, mental health issues, and even premature death.” (Galoustian, 2025)

“New research from Florida Atlantic University’s Charles E. Schmidt College of Medicine shows that people who consume the most UPFs have significantly higher levels of high-sensitivity C-reactive protein (hs-CRP), a sensitive marker of inflammation and a strong predictor of cardiovascular disease.

Until now, there have been limited data from nationally representative U.S. populations on the link between UPF intake and hs-CRP levels.” (Galoustian, 2025; Sajan et al., 2025)

Ultra-Processed Foods Dominate Modern Diets

UPFs are “designed to last longer, taste appealing, and encourage overeating while providing little nutritional value. In fact, UPFs supply about 60% of the calories consumed each day in the U.S. A growing body of research links heavy consumption of these foods to increased risks of obesity, cancer, heart and metabolic diseases, mental health disorders, and even early death.” (Florida Atlantic University, 2025; Sajan et al., 2025)

Inflammation and UPFs: The Link Revealed

This newly published study from Florida Atlantic University’s Charles E. Schmidt College of Medicine has uncovered a clear connection between UPF intake and inflammation in the body. These researchers found that people who eat the most UPFs have much higher levels of high-sensitivity C-reactive protein (hs-CRP), a reliable indicator of inflammation and a strong predictor of cardiovascular disease. Previously, there was little nationally representative data in the U.S. exploring how UPF consumption relates to hs-CRP levels.

“According to findings published in The American Journal of Medicine, participants got a median of 35% of their daily calories from UPFs. Consumption ranged from 0% to 19% in the lowest group to 60% to 79% in the highest. After adjusting for age, gender, smoking, physical activity, and other health factors, those in the highest UPF group (60% to 79% of daily calories) were 11% more likely to have elevated hs-CRP levels than those in the lowest group. Even moderate consumers (40% to 59%) showed a 14% higher likelihood, while the group consuming 20% to 39% had a smaller, statistically insignificant 7% increase.” (Florida Atlantic University, 2025; Sajan et al., 2025)

Who Faces the Greatest Risk?

“The likelihood was especially high in certain groups. Adults aged 50 to 59 had a 26% higher risk of elevated inflammatory markers compared to those aged 18 to 29. Obesity contributed to an 80% higher risk compared to people with a healthy weight. Current smokers also had a higher risk (17%) than people who never smoked. Interestingly, individuals who reported no physical activity did not have a statistically significant increase in risk compared to those who met activity guidelines.” (Florida Atlantic University, 2025; Sajan et al., 2025)

“These findings, based on a large and nationally representative sample of U.S. adults, clearly show that people who consume the highest amounts of ultra-processed foods have significantly higher levels of high-sensitivity C-reactive protein, a key marker of inflammation,” said Allison H. Ferris, M.D., FACP, senior author, professor and chair of the FAU Department of Medicine. “These results carry important implications not only for clinical practice and public health strategies but also for future research aimed at understanding and reducing the health risks associated with ultra-processed food consumption.” (Florida Atlantic University, 2025; Sajan et al., 2025)

Researchers analyzed data from 9,254 U.S. adults in the National Health and Nutrition Examination Survey, including diet, hs-CRP and other health factors. UPF intake was measured as a percentage of total calories and grouped into four levels. They used statistical methods, including logistic regression, to examine the link between UPF consumption and inflammation. (Florida Atlantic University, 2025; Sajan et al., 2025)

Expert Insights on Inflammation Markers

“C-reactive protein is produced by the liver, and the hs-CRP protein test is a simple, affordable and highly sensitive measure of inflammation as well as a reliable predictor of future cardiovascular disease,” said Charles H. Hennekens, M.D., FACPM, FACC, co-author, the First Sir Richard Doll Professor of Medicine and Preventive Medicine, and senior academic advisor, Schmidt College of Medicine. “We believe that health care professionals may wish to consider actively engaging with their patients about the risks of UPFs and benefits of increasing whole food consumption.”

“The authors also highlight a significant rise in colorectal cancer rates in the U.S., particularly among younger adults. They suggest that increased consumption of UPFs may be a contributing factor, along with its potential role in several other gastrointestinal diseases.” (Florida Atlantic University, 2025; Sajan et al., 2025)

Lessons From Tobacco History

“Drawing a parallel to the history of tobacco, the authors note that it took decades for mounting evidence and the efforts of progressive health officials to lead to policies discouraging cigarette use. They believe a similar trajectory is likely for UPFs, with growing awareness eventually driving meaningful public health action.” (Florida Atlantic University, 2025; Sajan et al., 2025)

“The multinational companies that produce ultra-processed foods are very influential, much like tobacco companies were in the past, so policy changes to promote whole foods and reduce UPF consumption may take time,” said Hennekens. “However, government efforts to reduce harmful additives, improve food labeling, and promote healthier options in programs and schools are important steps in the right direction. At the same time, health care providers should be aware of the challenges many people face in accessing affordable, healthier choices, which calls for a broader and coordinated public health response.” (Florida Atlantic University, 2025; Sajan et al., 2025)

Note: Study co-authors are Kevin Sajan, a medical student at Geisinger Commonwealth School of Medicine; Nishi Anthireddy, a medical student at FAU; Alexandra Matarazzo, a medical student at FAU; and Caio Furtado, M.D., a resident physician in FAU’s internal medicine residency program.

References

Florida Atlantic University. Eating Ultra-Processed Foods Could Be as Harmful as Smoking. Sci Tech Daily. October 13, 2025. Available at: https://scitechdaily.com/eating-ultra-processed-foods-could-be-as-harmful-as-smoking/

Galoustian G. High intake of ultra-processed foods linked to systemic inflammation. September 9, 2025. Available at: https://www.fau.edu/newsdesk/articles/ultra-processed-foods-inflammation.php

Sajan K, Anthireddy N, Matarazzo A, Furtado C, Hennekens CH, Ferris A. Ultra-processed foods and increased high sensitivity C-reactive protein. American Journal of Medicine. 2025:S0002-9343 (25)00549-2. doi: 10.1016/j.amjmed.2025.08.016.

New landmark EAT-Lancet Commission warns food systems breach planetary limits

On October 3, 2025, The 2025 EAT-Lancet Commission released its Report on Healthy, Sustainable, and Just Food Systems, presenting the most comprehensive global scientific evaluation of food systems to date.

Analysis outlines pathway to health, equity, and a liveable planet

Key findings of the new report include:

Shifting global diets could prevent up to 15 million premature deaths per year.
Food systems are the largest contributor to the transgression of five planetary boundaries.
Food systems currently account for roughly 30% of total greenhouse gas emissions globally. Transforming food systems could cut these emissions by more than half.
Fewer than 1% of the world’s population is currently in the ‘safe and just space’, where people’s rights and food needs are met within planetary boundaries.
The wealthiest 30% of people drive more than 70% of food-related environmental impacts.

“Building on its influential 2019 report, the new Commission – comprising leading international experts in nutrition, climate, economics, health, social sciences and agriculture from more than 35 countries across six continents – finds that shifting global diets could prevent approximately 15 million premature deaths per year. At the same time, concerted global efforts to transform food systems could bring us back within planetary boundaries and cut annual greenhouse gas emissions from food systems by more than half compared with a business-as-usual scenario.

The Commission’s findings stress that just food systems will be essential to achieving improved health and social development outcomes. Fewer than 1% of the world’s population is currently in the ‘safe and just space’, where people’s rights and food needs are met within planetary boundaries. According to the report, currently almost a third (32%) of food systems workers earn below a living wage. Meanwhile, the wealthiest 30% of people drive more than 70% of food-related environmental impacts, and despite global calorie sufficiency more than 1 billion people remain undernourished.”

Five of the seven breached planetary boundaries are linked to food systems. By transforming production and adopting a “planetary health diet,” we can halve food-related climate emissions and prevent millions of deaths, according to the 2025 EAT-Lancet Commission.

The report sets scientific targets for healthy diets, food’s impact on planetary boundaries, and outlines the foundation for a just food system – and shows how far different parts of the world are from these targets.

“EAT-Lancet 2025 places justice at the centre, not only as a goal but also as a vital part of enabling transformation,” says Centre Director Line Gordon, one of the report’s lead authors.

Other contributing Centre researchers include Anne Charlotte Bunge, Peter Søgaard Jørgensen, Costanza Conti, Amar Laila, Isabel Baudish and Johan Rockström.

Compared to the 2019 report, the new EAT-Lancet Commission now:

• Updates the planetary health diet, showing it could halve the food sector’s greenhouse gas emissions and prevent up to 15 million deaths annually.

• Maps the food system’s impact on all nine planetary boundaries, finding it drives five of the seven already transgressed.

• Identifies social foundations needed to realise rights to food, a healthy environment, decent work, and agency, which 3.7 billion people lack today.

• Just 30% of the population is responsible for more than 70% of food’s environmental impact.

“The analysis warns that even with a complete global transition away from fossil fuels, food systems could still push temperatures beyond 1.5°C.”

See Figure 1 for more information on the planetary boundaries’ framework.

Figure 1 demonstrates how much global food systems contribute to pressures on all nine planetary boundaries. The green circle represents the safe operating space, the red line marks the safe limits for food systems, and the dotted black wedges show the share of each boundary’s pressure caused by food systems. The image showcases that food systems are a major driver of boundary transgressions such as climate change, biodiversity loss, freshwater use, nutrient cycles, and pollution.

Johan Rockström, Commission Co-Chair and Director of the Potsdam Institute for Climate Impact Research, stated: “The report sets out the clearest guidance yet for feeding a growing population without breaching the safe operating space on Earth set by the planetary boundaries. It also exposes the stark winners and losers in today’s food systems, where entrenched power dynamics drive deep inequities. By uniting the latest science on health and climate, it shows that what we put on our plates can save millions of lives, cut billions of tonnes of emissions, halt the loss of biodiversity, and create a fairer food system. We now have robust global guardrails for food systems, and a reference point that policymakers, businesses, and citizens can act on together. The evidence is undeniable: transforming food systems is not only possible, it’s essential to securing a safe, just, and sustainable future for all.”

“Analysis shows that reshaping systems could deliver returns of $5 trillion a year through better health, restored ecosystems, and climate resilience – more than ten times the $200-500 billion investment* needed to drive food systems change. Achieving these goals requires urgent policy action, dietary consumption transformation, and a realignment of global financial incentives to support just, resilient, and sustainable food systems.”

“Drawing on the most recent evidence and advanced modelling, the report sets the boundaries of how 9.6 billion people globally can eat nutritiously and equitably within critical environmental boundaries by 2050. The report shows that changes to the way we produce and consume food can improve global health, achieve food and nutrition security, build stability and resilience, and contribute to critical strategies to improve equity and working conditions in food systems.”

Shakuntala Haraksingh Thilsted, Commission Co-Chair and Director for Nutrition, Health and Food Security at CGIAR, commented: “Food is at the heart of both human well-being and planetary health. Right now, too many people who grow and process our food are underpaid and excluded from basic protections, while the environmental and health costs fall hardest on the most vulnerable. Our findings make it clear that transformation must go beyond producing enough calories. It must guarantee the right to food, fair work, and a healthy environment for all. Only when we share the benefits and burdens more equitably can we ensure that food systems are within planetary boundaries and create a safe and just space where all people can flourish.”

“A fairer distribution of resources, benefits, and costs is required to ensure that food systems are sustainable for both people and the planet. This includes the social foundations that enable people’s right to food, decent work, and a healthy environment. The Commission maintains that truly effective transformation must consider both social foundations and planetary boundaries to create a safe and just future for everyone.”

“As part of the Commission’s work, thirteen independent modelling groups assessed the potential impacts of food systems change on five of the planetary boundaries: climate, land, freshwater, nutrients pollution, and novel entities (pesticides, antimicrobials, and microplastics). This work outlines the potential of food systems transformations that include the adoption of healthy diets, reduced food loss and waste, and improved production practices to advance human health and reduce pressure on the environment. The analysis integrates diverse datasets, including diet and health outcomes, into a unified framework that maps a safe and just operating space for food systems globally.”

“Across all regions, the analysis reveals a common shortfall: diets consistently lack sufficient fruits, vegetables, nuts, legumes, and whole grains. In many places, the analysis also finds that diets contain excess meat, dairy, animal fats, sugar, and excessively processed foods. Building on existing data, the 2025 Commission has strengthened evidence of the benefits of the Planetary Health Diet, which sets out recommendations for healthy diets that ensure nutritional adequacy, support optimal health outcomes, and can be adapted to different contexts and cultures.”

“It emphasizes a plant-rich diet, with optional, moderate amounts of animal-source foods and limited added sugars, saturated fats, and salt. There is also good evidence that adoption of diets in line with the Planetary Health Diet would lower the environmental impacts of most current diets.”

Walter C. Willett, Commission Co-Chair, Professor of Epidemiology and Nutrition at Harvard T.H. Chan School of Public Health, said: “The Commission’s findings reinforce that the Planetary Health Diet is good for both people and the planet. By increasing the production and consumption of whole grains, fruits, vegetables, nuts, and legumes, we can improve health outcomes everywhere while respecting cultural and regional traditions. But diets are just one part of the picture, and transformation requires action across the whole system. The eight solutions we set out provide a practical roadmap to unlock transformation at scale. We are at a global crossroads, and governments, businesses, civil society, and individuals all have a role to play in realigning food systems for the benefit of all people and the planet.”

Based on the report’s findings, the Commission outlines eight potential solutions aimed at advancing health, environmental, and justice goals:

Protect and promote traditional healthy diets
Create accessible and affordable food environments that increase demand for healthy diets
Implement sustainable production practices that store carbon, create habitat, and improve water quality and availability
Halt agricultural conversion of intact ecosystems
Reduce food loss and waste
Secure decent working conditions across the food system
Ensure meaningful voice and representation for food systems workers
Recognize and protect marginalized groups

“Each solution is supported by a menu of concrete actions identified by the Commission as critical for transforming food systems, such as integrating traditional, healthy foods into dietary guidelines, supporting local seed systems, using food loss and waste, and improving agroecological practices to conserve ecosystems. It also calls for subsidizing reforms that make healthy and nutritious foods more accessible, and for regulatory and advocacy mechanisms that support decent work and meaningful representation for food systems workers. A just transformation requires building coalitions with actors both inside and outside of the food system, identifying priority actions, developing national and regional roadmaps, unlocking finance, and putting collaborative plans into action. These actions provide a guide for public, private, and civil society stakeholders to act together for meaningful progress.”

To learn more about the new findings from the 2025 EAT-Lancet Commission, you can sign up to attend a webinar being hosted on October 9, 2025, where the report findings will be discussed:

October 9 Webinar: Healthy Diets from Sustainable and Just Food Systems

https://www.unfoodsystemshub.org/latest-updates/events/detail/food-systems-solutions-webinar-2025—exploring-dietary-guidelines-for–a-healthy-planet/en

“The EAT-Lancet Commission on Food, Planet, Health brings together researchers from countries in various fields, including human health, agriculture, political science, and environmental sustainability. This webinar will explore the new EAT-Lancet 2.0 dietary guidelines, focusing on key global planetary health diet recommendations. The webinar highlights other global initiatives to converge nutrition, biodiversity, and climate change agendas for a healthier and more sustainable diet.”

About EAT

EAT is an international non-profit organization founded by the Stordalen Foundation, the Stockholm Resilience Centre and Wellcome Trust, working towards catalyzing a global food system transformation. Our vision is a fair and sustainable global food system for healthy people and planet – leaving no one behind. The organization connects and partners across science, policy, business and civil society to transform the global food system through sound science, impatient disruption and novel partnerships. Please visit EAT’s website for more information about our organization and the work we do.

About The Lancet Group

Founded by Thomas Wakley in 1823, The Lancet began as an independent, international weekly general medical journal with the vision that it should drive social and political change through advancing medical research and science for the greater good. Since its founding, the journal has evolved to include 26 titles that are part of The Lancet Group while retaining the core belief that medicine must serve society, that knowledge must transform society, and that the best science must lead to better lives. Learn more: www.thelancet.com

References

The EAT-Lancet Commission on healthy, sustainable, and just food systems. The Lancet. (published online October 2, 2025). Available at:

https://www.thelancet.com/commissions-do/EAT-2025

EAT-Lancet 2025: Global food transformation needed to ease pressure on the planet and save millions of lives. Stockholm Resilience Center, Stockholm University (October 3, 2025). Available at:

https://www.stockholmresilience.org/research/research-stories/2025-10-03-eat-lancet-2025-global-food-transformation-needed-to-ease-pressure-on-the-planet-and-save-millions-of-lives.html

EAT-Lancet Report Underscores Urgent Need to Make Healthy, Sustainable Food Accessible for All. World Resources Institute (Statement). October 3, 2025. Available at:

https://www.wri.org/news/statement-eat-lancet-food-report

October 9 Webinar: Healthy Diets from Sustainable and Just Food Systems. Available at:

https://www.unfoodsystemshub.org/latest-updates/events/detail/food-systems-solutions-webinar-2025—exploring-dietary-guidelines-for–a-healthy-planet/en

Ultra-processed food consumption is detrimental for cardiometabolic and reproductive outcomes, regardless of excessive caloric intake: New research

“An international team of scientists has reported that people gain more weight on an ultra-processed diet compared to a minimally processed diet, even when they eat the same number of calories. The study in humans also revealed that a diet high in ultra-processed foods introduces higher levels of pollutants known to affect sperm quality (Preston et al., 2025). The findings were published in the journal Cell Metabolism.”

“Our results prove that ultra-processed foods harm our reproductive and metabolic health, even if they’re not eaten in excess. This indicates that it is the processed nature of these foods that makes them harmful,” says Jessica Preston, lead author of the study, who carried out the research during her PhD at the University of Copenhagen’s NNF Center for Basic Metabolic Research (CBMR).” (University of Copenhagen, 2025; Preston et al., 2025)

Study Highlights

Compared with an unprocessed diet, a UPF (ultra-processed food) diet impaired cardiometabolic and reproductive health

The deleterious effects of a UPF (ultra-processed food) diet were independent of total caloric intake

A UPF diet altered the balance of several hormones, including GDF-15 (growth differentiation factor 15) and FSH (follicle-stimulating hormone)

A UPF diet was associated with higher serum concentration of the phthalate cxMINP

(Preston et al., 2025)

Same calories, different outcomes

“To get the best possible data, the scientists compared the health impact of unprocessed and ultra-processed diets on the same person. They recruited 43 men aged 20 to 35 [years old], who spent three weeks on each of the two diets, with three months ‘washout’ in between.

Half [of the men] started on the ultra-processed and half started on the unprocessed diet. Half of the men also received a high-calorie diet with an extra 500 daily calories, while half received the normal amount of calories for their size, age and physical activity levels. They were not told which diet they were on. Both the unprocessed and ultra-processed diets had the same amount of calories, protein, carbs and fats.

Men gained around 1 kg more of fat mass while on the ultra-processed diet compared to the unprocessed diet, regardless of whether they were on the normal or excess calorie diet. Several other markers of cardiovascular health were also affected.” (University of Copehhagen, 2025; Preston et al., 2025)

Ultra-processed foods are polluted with endocrine disruptors

“The scientists also discovered a worrying increase in the level of the hormone-disrupting [endocrine-disrupting] phthalate cxMINP, a substance used in plastics, in men on the ultra-processed diet. Men on this diet also saw decreases in their levels of testosterone and follicle-stimulating hormone, which are crucial for sperm production.

“We were shocked by how many body functions were disrupted by ultra-processed foods, even in healthy young men. The long-term implications are alarming and highlight the need to revise nutritional guidelines to better protect against chronic disease.” says the study’s senior author Professor Romain Barrès from the University of Copenhagen’s NNF Center for Basic Metabolic Research, and the Université Côte d’Azur.” (University of Copenhagen, 2025; Preston et al., 2025)

For more information on the potential negative health impacts of endocrine-disrupting chemicals on human health, see the in-depth report published by the Endocrine Society and the International Pollutants Elimination Network (IPEN) (2024).

Endocrine Disrupting Chemicals: Threats to Human Health. Pesticides, Plastics, Forever Chemicals, and Beyond (Endocrine Society and IPEN, February 2024)

Click to access edc_report-2024-final-compressed.pdf

Also, see the recent scientific brief published by the Endocrine Society (2025) titled:

Making Food Hormone Healthy (Endocrine Society, April 2025)

Click to access making_food_hormone_healthy_formal.pdf

Conclusion

The authors concluded that, “our results demonstrate that consumption of UPF itself, irrespective of excess caloric intake, is detrimental to human health. Moving dietary patterns away from UPF and toward less-processed alternatives may promote cardiometabolic and mental health, along with amelioration of male reproductive fitness.” (Preston et al., 2025)

References

Endocrine Society. Making Food Hormone Healthy. Endocrine Society: Washington DC. April 2025. Available at: https://www.endocrine.org/-/media/endocrine/files/advocacy/making_food_hormone_healthy_formal.pdf

Gore AC, La Merrill MA, Patisaul H, et al. Endocrine Disrupting Chemicals: Threats to Human Health. Pesticides, Plastics, Forever Chemicals, and Beyond. Endocrine Society and International Pollutants Elimination Network (IPEN). February 2024. Available at: https://ipen.org/sites/default/files/documents/edc_report-2024-final-compressed.pdf

Preston JM, Iversen J, Hufnagel A, Hjort L, Taylor J, Sanchez C, George V, Hansen AN, Ängquist L, Hermann S, Craig JM, Torekov S, Lindh C, Hougaard KS, Nóbrega MA, Simpson SJ, Barrès R. Effect of ultra-processed food consumption on male reproductive and metabolic health. Cell Metab. 2025. S1550-4131(25)00360-2. doi: 10.1016/j.cmet.2025.08.004.

University of Copenhagen (Press Release). Not all calories are equal: Ultra-processed foods harm men’s health. August 28, 2025. Available at: https://cbmr.ku.dk/news/2025/not-all-calories-are-equal-ultra-processed-foods-harm-mens-health/