Big Food Is Winning the War for America’s Diet

By Lindsey Smith Taillie

Dr. Taillie is a professor of nutrition at the University of North Carolina, Chapel Hill, and a director of the U.N.C. Global Food Research Program.

As a nutrition scientist, I was thrilled when I heard that the federal government was set to publish a definition of ultraprocessed foods this month. As many legislators have told me, the lack of a standardized definition is the biggest barrier to regulating ultraprocessed foods — like ice cream, soda and cookies — which make up more than half our diets and are linked to Type 2 diabetes, heart disease and dementia. A federal definition would create the foundation for policy that could reshape Americans’ diets and health.

Releasing the definition would have been a........

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