Event #1 : LASER - Processed Foods

This past week, I participated in a thought-provoking LASER (Leonardo Art Science Evening Rendezvous) event featuring Hannah Landecker and Patricia Olynyk. Their discussion centered on the impact of processed foods on health—a subject that touches almost everyone given its prevalence in modern diets. The insights offered during this session make it an essential watch for those interested in the intersection of food science and health, especially with processed foods being a potential discussion point for upcoming academic projects.

The presenters delved into the topic of emulsifiers—additives used to stabilize mixtures like oil and water, which although derived from natural sources, often undergo extensive processing (Food Insight, 1). This alteration raises concerns about their safety in our diets. Recent research indicates a correlation between these supposedly safe emulsifiers and a rise in inflammatory bowel diseases, metabolic disorders, and disruptions to the gut microbiome (Liu, Caiguang, et al.). 

 

screenshot taken from event discussing emulsifiers, gums, and clouding agents

A particularly intriguing aspect of the talk was the analysis of advertising practices in the processed food industry. Early advertisements portrayed processed foods as a reliable source of essential nutrients (Food Insight, 3). However, as consumer demand increased, driven by capitalist motivations, advertisements evolved. For instance, one ad extolled the virtues of a chemical used to enhance color, subtly undermining nature's role.

 

screenshot taken from event - an advertistement - Vitamins by the Tons

 

This shift not only highlighted the changing landscape of food marketing but also underscored the growing divide between art and science—a divide lamented in academic circles for fostering a lack of communication between the two fields, which has extended into the industry (Vesna, 122).

The speakers adeptly underscored the potential risks associated with emulsifiers without resorting to sensationalism, offering a balanced view on the need for stricter regulatory measures to safeguard public health. This presentation was an educational experience, highlighting crucial issues at the nexus of food technology and public health policy.

Event confirmation: Laser - Hannah Landecker and Patricia Olynyk

 Event Link: https://ucla.zoom.us/w/92992072520?tk=Zg8DGrKZGfoIoHRyf_OvWDmbvFqFcWgYNcgyVHgi4EY.DQYAAAAVpsJrSBZpa2hHRWhXaVJQYTQxMXJJUVNzYmFBAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA

 

Citations: 

Fagerberg, Petter, et al. “Ultra-Processed Food Advertisements Dominate the Food Advertising Landscape in Two Stockholm Areas with Low vs High Socioeconomic Status. Is It Time for Regulatory Action?” BMC Public Health, U.S. National Library of Medicine, 21 Dec. 2019, www.ncbi.nlm.nih.gov/pmc/articles/PMC6925898/.

Food Insight. “What Are Emulsifiers, and What Do They Do in Our Food?” Food Insight, 7 May 2021, foodinsight.org/emulsifiers-in-food/.

Liu, Caiguang, et al. “Food Additives Associated with Gut Microbiota Alterations in Inflammatory Bowel Disease: Friends or Enemies?” Nutrients, U.S. National Library of Medicine, 25 July 2022, www.ncbi.nlm.nih.gov/pmc/articles/PMC9330785/.

“The Impact of Food Advertising on Childhood Obesity.” American Psychological Association, American Psychological Association, www.apa.org/topics/obesity/food-advertising-children. Accessed 13 Apr. 2024.

Vesna, Victoria. “Toward a Third Culture: Being in between.” Leonardo, vol. 34, no. 2, 2001, pp. 121–125.