What would it take for Canadians to eat less ultra-processed foods?

A series of studies Published this week in The Lancet, the evidence is mounting: ultra-processed foods are not good for you.

Researchers have linked them to chronic diseases like obesity, type 2 diabetes and heart disease. And they argue that consumers and policy makers should take action to curb consumption – even as Canadians buy and consume foods in greater quantities.

But there are real barriers to ensuring that Canadians are able to access and choose healthy options like whole foods and fresh produce, say researchers, as well as those who work with food-insecure populations.

For one, ultra-processed foods are cheap. according to an american studyPublished in the journal Frontiers in Nutrition, ultra-processed food costs about 55 cents per 100 calories, while unprocessed foods cost almost three times that for the same calorie value.

They are also easy to prepare and shelf-stable; This is helpful, especially for those who are short on time, or who do not have the equipment and space to prepare fresh food.

And there’s data that shows Canadians reach for ultra-processed food when they’re short on time. A Recent Statistics Canada study Analyzing where Canadians eat ultra-processed foods, it was found that Canadians widely eat ready-to-eat foods at breakfast, while often being short on time for them.

‘The only option’ for some

Kitty Ramon Costa knows this well. She runs the Parkdale Community Food Bank in Toronto. Even though her food bank offers fresh produce along with ready-to-eat items, she says many people reach for ultra-processed options because they feel they have no other options.

“They are not only more convenient – ​​they are the only option for people depending on their circumstances,” he said.

This includes people who have disabilities or chronic illnesses, who may face challenges preparing meals, Ramon Costa said. And those who have inadequate housing also face barriers to accessing healthy food.

“Often, they don’t have access to a proper kitchen to keep food fresh and prepare it safely,” he said.

Access to appropriate and safe housing, including a kitchen and proper refrigeration access, will help the people she serves make healthy choices.

Food literacy, access to kitchen

Another hurdle, Ramon Costa said, is that some people aren’t sure what to do with some of the variable ingredients offered at the food bank — like rutabagas.

Cooking skills training will help reduce that barrier, which is why she says her food bank offers cooking workshops and she’s created a community cookbook Featuring items commonly found in a food bank.

According to experts like David Ma, professor in the Department of Human Health Sciences at the University of Guelph, using cookbooks is a great strategy for improving food literacy.

“Food literacy is low in Canada,” Ma said, and the fact that Canadians eat too much ultra-processed food is proof of that.

“We need to do a better job in terms of nutrition literacy and food skills,” she said.

This includes public education – so people know what ultra-processed food is, as well as teaching children basic cooking skills early on.

“Just understanding how to hold a knife and cut vegetables; that’s a simple food skill that some families and children don’t have,” said Ma, who led the Guelph Family Health study.

Their program also offers cookbook seriesDesigned to help busy young families Healthy food from scratch at home.

Eating at home generally means eating less ultra-processed foods, according to a Statistics Canada report, which analyzed 2015 survey data.

But, researchers suggest that even home-cooked meals are not immune to unhealthy foods: The report found that more than 40 percent of the energy from meals eaten at home still came from ultra-processed foods.

These types of foods are everywhere in our food supply — and may be contributing to the problem, researchers said.

‘We cannot be the last country’

In other parts of the world, such as Brazil, governments are trying to tackle the rise of ultra-processed foods in schools. Ninety percent of the food served in that country’s free school lunch program must be minimally processed, with the majority of produce coming from local farmers.

Canadian nutritionist Jean-Claude Moubarac helped design the program. Now, a Université de Montreal professor hopes Canada can learn from it — and try to implement a program with similar principles.

“I think we should reiterate the spirit of the program, which is to try and reevaluate the quality of the food we are giving our children,” said Moubarac, who is also a co-author of two studies published in The Lancet this week.

Moubarac said other countries such as Mexico, Brazil and Chile have also restricted the marketing of unhealthy foods, especially to children. Others still have increased their food-labeling requirements to make it easier for people to identify ultra-processed foods.

“We need to find a way to take the power back so we can transform our food system by crafting creative policies that meet our needs,” he said.

Moubarak said countries like France, Brazil and Mexico are at the forefront of limiting the consumption of ultra-processed foods, adding that he would like to see Canada join their efforts.

“By changing the food system we have a huge opportunity to tackle the chronic diseases we face in this country,” he said. “We can’t be the last country to do this.”