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Mass General Brigham Researchers Develop Tool to Help Consumers Make Healthier Choices
In a groundbreaking study published in Nature Food, investigators from Mass General Brigham have unveiled a comprehensive resource that empowers consumers and policymakers to assess the degree of processing in over 50,000 food items from three major U.S. grocery chains: Target, Whole Foods, and Walmart.
Leveraging artificial intelligence and data science, the team created GroceryDB, a unique database offering detailed insights into ingredient composition, nutrition facts, and a “processing score” for food items. This effort aims to address the growing health concerns linked to the widespread consumption of ultra-processed foods, which are often high in additives, sugar, salt, and unhealthy fats while lacking essential nutrients.
Decoding Food Processing
Using their FPro algorithm, published earlier in Nature Communications, the researchers analyzed food items to assign a “processing score” that reflects how processed each item is. A higher score indicates higher levels of processing.
“There are a lot of mixed messages about what a person should eat,” said Dr. Giulia Menichetti, the study’s corresponding author and an investigator at Brigham and Women’s Hospital. “By creating a system of scoring processed food, consumers don’t have to be overwhelmed with excessive and challenging information to be able to eat healthier.”
Key Findings from the Study
The analysis revealed striking trends across grocery stores:
- Whole Foods offered a broader range of minimally processed items compared to Target and Walmart.
- Some categories, like cereals at Walmart and Target, consisted exclusively of highly processed options.
- Similar patterns were seen in other categories, including soups, yogurt, milk substitutes, and cookies.
While grocery stores offer a large variety of brands and products, the study found that choices within specific food categories often remain limited to highly processed options.
A Public Health Tool with Global Potential
The findings are now available on the True Food website, which allows consumers to explore the processing scores and ingredient breakdowns of various foods. The researchers hope this tool will serve as a practical guide for individuals looking to make healthier food choices and policymakers aiming to improve public health.
“People often ask, ‘What are the rules? How can we apply this knowledge?’” said Dr. Menichetti. “We want to nudge them toward less-processed options that align with their current preferences.”
Looking ahead, the team aims to expand their research by incorporating geolocation data and temporal monitoring to better understand regional and seasonal variations in food availability.
“This initiative not only lays the groundwork for similar efforts globally but underscores the critical role of open-access data in advancing nutrition security,” added Dr. Menichetti.
The Road Ahead
With a vision of scaling this tool for broader use, the team hopes to transform dietary habits and reduce the prevalence of diet-related illnesses such as obesity, diabetes, and heart disease. By combining artificial intelligence with nutritional research, the project represents a significant leap toward improving global access to healthier food options.
For more information, visit the True Food website or access the full study in Nature Food: DOI: 10.1038/s43016-024-01095-7.
