How the food industry secretly influences what we buy

‘What to Eat Now,’ a new book by Marion Nestle, explains how the food industry influences what we buy...and how to find the best food

Joint comment on ultra-processed foods; request for information

We, the undersigned public health and nutrition advocacy organizations, researchers, and individuals, applaud the federal effort to define “ultra-processed foods” (UPF) for regulatory purposes. Many of us are submitting more detailed comments on this Request for Information. View the resource below to read the comment.

Health and nutrition advocates, researchers call for government to define and regulate ultra-processed foods

CSPI comment on ultra-processed foods; request for information

The Center for Science in the Public Interest respectfully submits the following comments on the U.S. Food and Drug Administration, U.S. Department of Health and Human Services, and U.S. Department of Agriculture’s request for information to help develop a uniform definition of ultra-processed foods for human food products in the U.S. food supply. View the resource below to read the comment.

Food Intelligence: A new book on ultra-processed foods & more

What's the latest on ultra-processed foods, weight loss, and more? Former NIH researcher Kevin Hall talks about his new book on how food nourishes and harms us.

California continues leading charge on advancing school food safety and nutrition

RFK, Jr.’s MAHA report favors voluntary industry action over regulation

A snapshot of the latest research on diet, exercise, and more

Can red meat harm your health? Is there a Dementia vaccine? Which GLP-1 drug works best? We look at those new studies, plus others on plant vs animal fat, satiety, vaccines, and more.

A snapshot of the latest research on diet, exercise, and more

Gov. Newsom issues executive order on ultra-processed foods and food dyes