Latest news with #DelaneyClause
Yahoo
15-05-2025
- Health
- Yahoo
In-N-Out to remove red dye No. 3 from its strawberry milkshake and pink lemonade
In-N-Out fans looking to satisfy a craving for a strawberry milkshake, pink lemonade or ketchup-drenched french fries might soon notice something a bit different. The beloved burger spot, known for its limited menu and animal-style offerings, is changing its popular strawberry shake and signature pink lemonade recipes to remove red dye No. 3, an In-N-Out spokesperson told The Times on Wednesday. Red dye No. 3 is a synthetic additive used to give foods and drinks a bright red hue. In-N-Out is also in the process of changing its ketchup to remove high-fructose corn syrup and replace it with cane sugar, the company's spokesperson said. The recipe changes come on the heels of an April announcement by the U.S. Food and Drug Administration, which asked companies to more quickly remove red dye No. 3. The agency announced earlier this year that it is banning the dye because it was found to cause cancer in some lab animals. The FDA has said it doesn't view the dye as harmful to people since the biological process through which the dye causes cancer in rats doesn't occur in people. Also, humans consume red dye No. 3 at levels far lower than those shown to cause cancer in two studies of rats, according to the FDA. The FDA previously gave food manufacturers until 2027 to remove red dye No. 3 from their products. Under the Delaney Clause, the FDA is mandated to ban any food or color additive known to cause cancer, even if just in animals. Read more: RFK Jr. announces a plan to ban certain food dyes, following California's lead It is not clear what ingredient will replace red dye No. 3 at In-N-Out. Many In-N-Out enthusiasts wrote on social media that they'd stick with brand through the recipe changes. Some offered their own suggestions for improving the menu. 'I love In-N-Out. No big deal,' San Fernando Valley resident Samuel Almanza said in a Granada Hills Facebook group."If it's healthier I'm all for it." One Facebook user said she could taste the artificial syrups and another suggested adding real strawberry chunks to the milkshake and lemonade. Other fast food restaurants may also soon be forced to change menu items after the FDA approved the removal of six synthetic dyes from food products by the end of 2026. Jack in the Box, founded in 1951 in San Diego, uses maraschino cherries and has a Fanta strawberry beverage that contains red No. 40 — an ingredient on the chopping block next year. 'Jack in the Box is committed to providing our customers craveable food made with quality ingredients. As part of this commitment, we make detailed ingredient information publicly available on our website,' spokesperson Casey Middleton said in an emailed statement. 'While some of our menu items do contain FDA-approved color additives, red dye 3 is not used in any of our products.' Read more: The FDA knew long ago that red dye No. 3 causes cancer. Why did it take so long to ban it? McDonald's, which started in San Bernardino in 1940, said on its website that its menu items do not contain red dye No. 3. Other soon-to-be banned dyes are green No. 3, yellow Nos. 5 and 6, and blue Nos. 1 and 2. Last week, the FDA approved three natural color additives — calcium phosphate, Galdieria extract blue and butterfly pea flower extract — to replace them. Calcium phosphate is a naturally occurring mineral found in bones and teeth. In food, calcium phosphate is used as a whitening agent. The FDA has approved the use of calcium in ready-to-eat chicken products, white candy melts, doughnut sugar and coated candies. Galdieria extract blue comes from a unicellular red algae, which is an organism that thrives in extreme marine and terrestrial environments, according to the National Institutes of Health. Galdieria extract blue was approved as a color additive in beverages such as fruit drinks, smoothies and juices. Butterfly pea flower extract is derived from a clitoria ternatea plant, often used as a natural food colorant, according to the NIH. The plant has a bright blue color that, when mixed with acid, turns to an intense purple. The extract was approved for use in sports drinks, alcoholic beverages and teas. "On April 22, I said the FDA would soon approve several new color additives and would accelerate our review of others. I'm pleased to report that promises made, have been promises kept,' FDA Commissioner Martin A. Makary said. 'FDA staff have been moving quickly to expedite the publication of these decisions, underscoring our serious intent to transition away from petroleum-based dyes in the food supply and provide new colors from natural sources." Sign up for Essential California for news, features and recommendations from the L.A. Times and beyond in your inbox six days a week. This story originally appeared in Los Angeles Times.
Los Angeles Times
15-05-2025
- Health
- Los Angeles Times
In-N-Out to remove red dye No. 3 from its strawberry milkshake and pink lemonade
In-N-Out fans looking to satisfy a craving for a strawberry milkshake, pink lemonade or ketchup-drenched french fries might soon notice something a bit different. The beloved burger spot, known for its limited menu and animal-style offerings, is changing its popular strawberry shake and signature pink lemonade recipes to remove red dye No. 3, an In-N-Out spokesperson told The Times on Wednesday. Red dye No. 3 is a synthetic additive used to give foods and drinks a bright red hue. In-N-Out is also in the process of changing its ketchup to remove high-fructose corn syrup and replace it with cane sugar, the company's spokesperson said. The recipe changes come on the heels of an April announcement by the U.S. Food and Drug Administration, which asked companies to more quickly remove red dye No. 3. The agency announced earlier this year that it is banning the dye because it was found to cause cancer in some lab animals. The FDA has said it doesn't view the dye as harmful to people since the biological process through which the dye causes cancer in rats doesn't occur in people. Also, humans consume red dye No. 3 at levels far lower than those shown to cause cancer in two studies of rats, according to the FDA. The FDA previously gave food manufacturers until 2027 to remove red dye No. 3 from their products. Under the Delaney Clause, the FDA is mandated to ban any food or color additive known to cause cancer, even if just in animals. It is not clear what ingredient will replace red dye No. 3 at In-N-Out. Many In-N-Out enthusiasts wrote on social media that they'd stick with brand through the recipe changes. Some offered their own suggestions for improving the menu. 'I love In-N-Out. No big deal,' San Fernando Valley resident Samuel Almanza said in a Granada Hills Facebook group.'If it's healthier I'm all for it.' One Facebook user said she could taste the artificial syrups and another suggested adding real strawberry chunks to the milkshake and lemonade. Other fast food restaurants may also soon be forced to change menu items after the FDA approved the removal of six synthetic dyes from food products by the end of 2026. Jack in the Box, founded in 1951 in San Diego, uses maraschino cherries and has a Fanta strawberry beverage that contains red No. 40 — an ingredient on the chopping block next year. 'Jack in the Box is committed to providing our customers craveable food made with quality ingredients. As part of this commitment, we make detailed ingredient information publicly available on our website,' spokesperson Casey Middleton said in an emailed statement. 'While some of our menu items do contain FDA-approved color additives, red dye 3 is not used in any of our products.' McDonald's, which started in San Bernardino in 1940, said on its website that its menu items do not contain red dye No. 3. Other soon-to-be banned dyes are green No. 3, yellow Nos. 5 and 6, and blue Nos. 1 and 2. Last week, the FDA approved three natural color additives — calcium phosphate, Galdieria extract blue and butterfly pea flower extract — to replace them. Calcium phosphate is a naturally occurring mineral found in bones and teeth. In food, calcium phosphate is used as a whitening agent. The FDA has approved the use of calcium in ready-to-eat chicken products, white candy melts, doughnut sugar and coated candies. Galdieria extract blue comes from a unicellular red algae, which is an organism that thrives in extreme marine and terrestrial environments, according to the National Institutes of Health. Galdieria extract blue was approved as a color additive in beverages such as fruit drinks, smoothies and juices. Butterfly pea flower extract is derived from a clitoria ternatea plant, often used as a natural food colorant, according to the NIH. The plant has a bright blue color that, when mixed with acid, turns to an intense purple. The extract was approved for use in sports drinks, alcoholic beverages and teas. 'On April 22, I said the FDA would soon approve several new color additives and would accelerate our review of others. I'm pleased to report that promises made, have been promises kept,' FDA Commissioner Martin A. Makary said. 'FDA staff have been moving quickly to expedite the publication of these decisions, underscoring our serious intent to transition away from petroleum-based dyes in the food supply and provide new colors from natural sources.'
CNET
13-05-2025
- Health
- CNET
Say Goodbye to Red Dye No. 3 and Hello to FDA-Approved Natural Food Dyes
The US Food and Drug Administration officially banned Red dye No. 3, a popular food coloring tied to thyroid cancer, in January of this year. Although the decision marks the beginning of the end for the additive, manufacturers still have time to phase it out of their products. On May 9, the FDA announced the approval of three natural food colors derived from natural sources: red algae, butterfly pea flower and calcium phosphate. Here's everything to know about the synthetic red dye and the newly approved natural dyes. What is Red No. 3? Red No. 3 -- also known as FD&C Red No. 3, erythrosine or Red 3 -- is a synthetic dye that is made from petroleum and adds a "bright, cherry-red color" to the products it is added to. In 1990, the FDA banned Red No. 3 in cosmetics, but no law barred the synthetic dye from being added to numerous types of foods and drinks in the decades that followed. The FDA cited the Delaney Clause as its reasoning behind the ban, which "prohibits FDA authorization of a food additive or color additive if it has been found to induce cancer in humans or animals." Although studies did show a link to cancer in laboratory rats, a link between the dye and cancer in humans has not been found. "While there are studies noting carcinogenicity in male rats, the FDA noted in their announcement that the hormonal mechanism through which the dye caused cancer in rats is specific to the animal and does not occur in humans," Bryan Hitchcock, chief science and technology officer of the Institute of Food Technologists, told CNET. Hitchcock added that the studies used large amounts of the dye, which is more than what the average human would consume when eating the foods that contain it. "Studies testing Red No. 3 for human safety have done so at amounts well above the average amount of consumption, as noted by various global regulatory bodies," he says. "The studies referenced by the FDA note that the rats were given roughly 200 times the likely maximum daily consumption of .25 mg/kg of body weight per day." Foods that contain Red No. 3 Here are 9 common types of foods that contain Red No. 3: Candy Cupcakes Cookies Frozen desserts Frostings Icings Certain Maraschino cherries Certain processed meats and meat substitutes Red No. 3 has previously been banned in other countries, including items that currently have Red No. 3 on their ingredient list are: Numerous types of Brach's candy, including Classic Jelly Beans, Spiced Jelly Beans and Conversation Hearts MorningStar Farms Plant-Based Bacon Strips Good Humor Strawberry Shortcake Frozen Dessert Bars Pez candy According to a list compiled by some drugs that have Red No. 3 include: Acetaminophen Doxycycline Monohydrate Gabapentin Vyvanse The Environmental Working Group has compiled a searchable database of food products that use the now-banned dye. As of April 29, 2025, the site had collected 3,225 products that list Red No. 3 as an ingredient. When do companies need to remove Red No. 3 from products? Despite the ban, don't expect to see the Red No. 3 ingredient disappear from ingredient lists too quickly. According to the FDA, companies have a couple of years to remove it from their products. "Manufacturers who use FD&C Red No. 3 in food and ingested drugs will have until January 15, 2027, or January 18, 2028, respectively, to reformulate their products," the FDA statement reads. What will replace Red No. 3? Red Dye No. 3 will soon be replaced by food coloring made from beets and other natural ingredients. istetiana/Getty Images Givaudan Sense Colour, a manufacturing company that creates natural food and drink colorings, highlighted three possible alternatives to Red No. 3 -- carmine, which is made from bugs; betacyanins, found in beetroots; and anthocyanins, derived from fruits and vegetables. California Assembly member Jesse Gabriel told NBC News that although synthetic dyes can be cheaper than other alternatives, he does not believe that the Red No. 3 ban will cause prices of the affected products to change. "We don't expect the price of any food to increase," he told the outlet. New natural food dyes approved by the FDA In May of this year, the FDA approved three natural food dye colors. The first is Galdieria extract blue, which is derived from a species of red algae. According to a press release, this food color has been approved to be added to "nonalcoholic beverages and beverage bases, fruit drinks, fruit smoothies, fruit juices, vegetable juices, dairy-based smoothies, milk shakes and flavored milks, yogurt drinks, milk-based meal replacement and nutritional beverages, breakfast cereal coatings, hard candy, soft candy and chewing gum." Butterfly pea flower has also been approved to create blues, purples and greens. This popular natural food dye is already used in sports drinks, teas, alcoholic beverages and more. However, the new approval now allows the dye to be used in "ready-to-eat cereals, crackers, snack mixes, hard pretzels, plain potato chips (restructured or baked), plain corn chips, tortilla chips and multigrain chips." Lastly, the mineral, chlorine phosphate, and its white color has been approved for "ready-to-eat chicken products, white candy melts, doughnut sugar and sugar for coated candies," per the release. Will Red 40 be banned? The FDA has not yet banned red dye No. 40, but discussions are ongoing. According to a press release from April 22, 2025, the FDA plans to eventually phase out all petroleum-based synthetic dyes, which include Red No. 40. Are other syntethic food colorings safe? After the Red No. 3 ban, there are now eight approved color additives (but this may change under the current administration). They are FD&C Blue No. 1, FD&C Blue No. 2, FD&C Green No. 3, Orange B, Citrus Red No. 2, FD&C Red No. 40, FD&C Yellow No. 5 and FD&C Yellow No. 6. Hitchcock says that so far, studies show that there is not a notable risk to consuming these dyes. "While science tells us that there is little to no risk in consuming other synthetic dyes, it is important that we continue to monitor and evaluate food ingredient safety," he says. "It is paramount that we continue to invest in more scientific research around the health of our foods to ensure safety and provide peace of mind for consumers." According to the FDA, the above dyes do not pose the same possible risks as Red No. 3, which is why they are still available for use in the US. But, some studies show possible links between certain dyes and potential health conditions. For example, some studies have linked Red 40 to hyperactivity, according to the Cleveland Clinic, but further studies are still needed to determine a direct link between the dye and the condition. When asked about the safety of other food dyes, Hitchcock highlighted the need for transparency from the FDA, which he says the agency has been addressing. "We believe there needs to be a clear framework for post-market review for food additive safety," Hitchcock says. "The FDA is actively working to address this issue as seen in their Development of an Enhanced Systematic Process for the FDA's Post-Market Assessment of Chemicals in Food. IFT believes that the FDA needs to bring forward a post-market assessment of chemical food safety that is transparent, scientifically grounded, constituent informed and timely." If a drink looks too red to be natural, it probably is. Images Does food coloring have a taste? Most foods contain food coloring in such small amounts that you won't notice a specific taste. However, some food coloring brands, types or certain colors (like red) may taste slightly bitter if a lot is used. The bottom line on Red No. 3 Red No. 3 has been fully banned in the US, but will continue to be used in food for the next two years as manufacturers work to change their recipes. However, some manufacturers are making changes much more quickly than that. In an email to CBS News, Keurig Dr Pepper said that a "new formula" for Yoo-hoo Strawberry Flavored Drink, which is currently made with Red No. 3 to help achieve its color, "will be on shelves before the end of the year."
Yahoo
30-04-2025
- Health
- Yahoo
Will RFK Jr.'s synthetic food dye crusade help "Make America Healthy Again"?
On April 22, the Department of Health and Human Services and the Food and Drug Administration announced measures designed to phase out all remaining petroleum-based synthetic dyes from the American food supply. Leading the charge is Robert F. Kennedy Jr., who has pledged to Make America Healthy Again as President Donald Trump's controversial HHS secretary. 'Nobody wants to eat petroleum,' noted Kennedy recently. And petroleum-based food dyes — typically just called synthetic food dyes — are indeed derived from crude oil, the naturally occurring substance formed over millions of years from decaying plants and animals under intense heat and pressure. Part of phasing out these synthetic dyes involves transitioning to natural alternatives and accelerating their review and approval. This shift reflects growing consumer recognition that our food system needs reform. That's not a bad thing. However, real change demands more than simply removing synthetic additives. It requires a fundamental rethinking of how we produce, market and consume food in America — and a commitment to prioritizing public health over company profits. Currently, only a handful of certified color additives are approved by the FDA to use in food. Under the Delaney Clause of the Federal Food, Drug, and Cosmetic Act, the FDA is prohibited from approving any color additive that has been found to cause cancer in humans or animals. And the FDA asserts that color additives are safe for consumption when used in accordance with its regulations. The FDA plans to ban the two rarely used dyes — Citrus Red 2 and Orange B — in the upcoming months while working with the food industry to voluntarily eliminate six commonly used dyes (Red 40, Yellow 5, Yellow 6, Blue 1, Blue 2 and Green 3) by the end of next year. The three most popular remaining dyes — Red 40, Yellow 5 and Yellow 6 — account for 90% of all food dye consumption in the U.S. Under the Biden administration, the FDA had already initiated phasing out of Red No. 3. Advocates had argued for years that the dye should be banned because of research linking it to cancer in male rats at high doses. And there are already efforts underway in various states to cut down or eliminate the dyes. In October, California became the first state to prohibit school cafeterias from serving foods that contain six commonly used synthetic dyes. The law will go into effect in 2027, requiring manufacturers to replace these dyes with natural alternatives. West Virginia will ban the same dyes from schools this August and from all foods sold in the state in 2028. Utah and Arizona have also enacted similar laws. There are plenty of reasons to be wary of foods that rely on synthetic dyes. Such products are typically ultraprocessed and high in fat, sugar and sodium. The cumulative effects of repeated exposure over a lifetime aren't well understood. Additionally, there is limited research on how different additives interact with one another — and with other ingredients in the food matrix — during processing. The concept of 'dosage makes the poison' applies here, as combinations of dyes can complicate the assessment of how much artificial dye is being consumed. But at least some studies have shown worrying impacts on kids. A systematic review of epidemiologic research on synthetic food dyes and neurobehavioral outcomes found a correlation between synthetic food dye exposure and adverse neurobehavioral effects in some children. Furthermore, the review suggested that the FDA's Acceptable Daily Intake levels for synthetic food dyes may not adequately protect children from behavioral effects. The study also found that children and lower-income populations tend to have higher exposures, highlighting the need to improve access to healthier food options. Compounding this problem is the fact that children are particularly attracted to colorful snacks. This isn't a coincidence. In the 1960s and the 1970s, U.S. tobacco companies conducted extensive market research with children and found that they preferred red products. These companies later played a leading role in shaping U.S. food marketing from 1980 to 2001, developing "hyper-palatable foods" that became staples in the American diet. Given this research and the actions being taken in some states, many U.S. food companies have already been reformulating their products. In 2015, General Mills removed artificial colors from some of its cereals — but it reinstated them two years later following consumer complaints. General Mills now offers schools a lower-sugar, artificial color-free version of Trix cereal, complying with the new food additive laws in California and West Virginia. Kraft Heinz removed artificial preservatives, flavors and dyes from its signature macaroni and cheese recipe in 2016. To maintain its signature yellow-orange hue, Kraft replaced artificial colors, including Yellow 5 and Yellow 6, with natural spices like paprika, annatto and turmeric. At the same time, 'natural' doesn't automatically mean safer or better. For example, carmine — or the less concentrated cochineal extract — is a widely used natural red dye derived from the dried bodies of female Dactylopius coccus insects. It's also a known allergen. Because natural colors are categorized as 'exempt' from certification requirements, they are subject to less rigorous safety testing compared with synthetic dyes. Natural dyes also may require higher quantities to achieve the same vibrant colors, and they are often significantly more expensive than their synthetic counterparts. As a result, both the dosage of additives and the cost of food products may increase with new formulations. To truly 'Make America Healthy Again,' we must make nutritious foods more accessible and affordable while also reducing the overwhelming presence and consumption of ultraprocessed foods. The overconsumption of these foods is directly linked to all sorts of health problems like weight gain, obesity, diabetes and cardiovascular disease. Meanwhile, healthy, whole foods remain out of reach for far too many families. Programs like Farm to School, which introduce students to locally grown produce and promote healthier eating habits, should be protected rather than halted. But we must also resist falling into chemophobia — an irrational fear of chemicals — which only fosters unnecessary fear among consumers, makes them more vulnerable to misinformation and distracts from evidence-based solutions. Instead of superficial changes, we must confront the systemic barriers that make healthy eating a privilege rather than a basic human right. This article was originally published on
Scientific American
22-04-2025
- Health
- Scientific American
What We Know about Artificial Food Dyes and Health as RFK, Jr., Declares a U.S. Ban
On Tuesday Robert F. Kennedy, Jr., announced plans to order the U.S. food industry to eliminate eight petroleum-based food dyes within the next two years, based on some evidence that links them to health risks. The move by Kennedy, the Trump administration's secretary of the Department of Health and Human Services, follows his earlier promises to ban various chemical food additives—including artificial colorings that are commonly used to brighten rainbow-colored cereals, pastries, chips, candies and other processed foods. Individual states, such as California and West Virginia, have also independently pushed legislation to ban certain food dyes and preservatives this year. At today's press event, Kennedy discussed the directive and various claims about the nutritional value of foods alongside Food and Drug Administration director Marty Makary, National Institutes of Health director Jay Bhattacharya and other public officials. Makary said they will establish a timeline for the food industry transition to 'natural alternatives.' 'There's no reason not to remove [such artificial food dyes] if they're there just for visual appeal. If there's no health-promoting purpose, and there's actually even the slightest risk of detriments to health, then why not remove them?' says Kathleen Melanson, a nutritional scientist at the University of Rhode Island. She adds, however, that these chemical dyes are likely only part of the problem. 'There's so much more to food than single factors,' Melanson says. On supporting science journalism If you're enjoying this article, consider supporting our award-winning journalism by subscribing. By purchasing a subscription you are helping to ensure the future of impactful stories about the discoveries and ideas shaping our world today. What It Means The FDA currently certifies nine color additives for use in foods. By this past January the outgoing Biden administration had already started the process to ban one of them, Red No. 3. Kennedy will target the other eight artificial food dyes, such as Yellow No. 5, Blue No. 1 and Red No. 40. The decision to ban Red No. 3 was based on a study in which male rats developed thyroid tumors after being exposed to high levels of the substance. Even though other studies in humans and animals failed to show similar results, the dye was banned under the Federal Food, Drug and Cosmetics Act's Delaney Clause, explains Tracy Crane, an associate professor of medical oncology at the Sylvester Comprehensive Cancer Center, part of the University of Miami Miller School of Medicine and the University of Miami Health System. 'In the Delaney Clause, [proponents of the ban] were able to state that anything that caused cancer in humans or animals could be eliminated from the diet, and that's what happened with Red No. 3,' says Crane, who had wondered if other food dyes would experience the same fate. 'There are definitely studies for some of these [dyes] that are on the list that have shown cancer-causing properties in mice.' What the Evidence Says Older animal studies have associated some blue, yellow and red dyes with risks of tumor development and neurotoxicity. Some research suggests the neurotoxicity may contribute to attention deficit hyperactivity disorder. Melanson calls the evidence 'mixed,' however. Direct exposure has only been tested in animals. Human data have been mostly limited to population or epidemiological studies—in which participants have been asked to recall and self-report the foods they've eaten. This has led some scientists to say there is not enough information to make conclusions about food dyes' potential health threats. An FDA research review on food dyes' potential effects on children's behavior also concluded that most children didn't experience adverse effects, though some individuals may be sensitive to some dyes. The FDA states that color additives are safe to consume when they are used according to the agency's regulations. And the International Association of Color Manufacturers, a group representing the global color industry, has previously said that the small levels of artificial food dyes that humans typically eat are generally safe. (At press time, the association has not responded to a request for comment from Scientific American.) 'The danger is always in the dose,' Melanson says. A Wall Street Journal analysis evaluated U.S. Department of Agriculture data for more than 450,000 food products and found that 10 percent contained at least one artificial dye—and that more than 40 percent had multiple dyes. 'When food additives are approved, they're generally tested one at a time,' Melanson says. 'We don't know what happens with interactions.' Consuming a food with multiple dyes makes it difficult to know the total dose that has been ingested, Melanson says. The accumulative effects of a whole diet comprised of many different foods with artificial dyes, consumed over a lifetime, is even harder to assess. A disease like cancer takes a long time develop, Crane says, noting, 'It's very hard for us to really know what the direct impact of these food diets is.' She adds that not all the dyes are made the same and each may be processed in the body differently. Melanson and Crane agree that food dyes are just one ingredient that may contribute to health risks. 'It's not just about one type of ingredients; it's about every ingredient that's in there,' Melanson says. 'If it's all tunnel vision on one factor without considering these other potential risk factors—the excess of sodium and sugar and processing, lack of fiber, lack of fortifying nutrients—then we might be missing some aspects.' More details are pending, but it's expected that food manufacturers may have to alter their production practices or consider alternative coloring additives. Natural, food-based sources such as turmeric, paprika, pumpkin or carrot have been used as well. But it's unclear what the transition will cost manufacturers and federal agencies, Melanson says. Currently, manufacturers have until 2027 to remove Red No. 3 from food products and until 2028 to remove it from medicines. At today's press briefing, however, RFK, Jr., and other health officials asserted that this dye and the others need to be removed sooner, though no official timeline was presented. 'I know these procedures take time, and food manufacturers have to reformulate,' Melanson says. 'But in the meantime, Americans can consider backing off ultraprocessed foods—the ones that are obviously at the high end of the spectrum of processing and formulation.'
