Show Notes
Dr. Joanna McMillan critically examines the limitations of the Health Star Rating system, especially its application to cooking oils like extra virgin olive oil, and advocates for a more nuanced approach to food labeling that reflects food complexity and dietary patterns. keywords Health Star rating, food labeling, extra virgin olive oil, nutrition science, food complexity, dietary patterns, public health, food policy
00:00 The Health Star Rating: An Overview 02:52 Understanding the Algorithm Behind Health Star Ratings 06:27 The Case Against Cooking Oils in Health Star Ratings 10:38 The Complexity of Food Beyond Nutrients 15:18 Dairy and the Health Star Rating: A Case Study 19:01 Nuts and Seeds: A Positive Example 21:59 The Meat Category and Health Star Ratings 26:18 Learning from Global Systems: Nutri-Score and Beyond 30:00 Recommendations for a Better Health Star Rating System 33:38 Conclusion: The Future of Food Labeling
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Delicious Science with Dr Joanna McMillan is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.
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