Risk, non-communicable diseases and ultra-processed food

A talk by Zandile Mchiza
Associate Professor, School of Public Health, University of the Western Cape

Register to watch this content

By submitting your email you agree to the Terms of Service and Privacy Statement
Watch this content now

Themes covered by this talk

About this talk

Ultra-processed foods are pervasive in Cape Town diets: cool drinks, fast food burgers, chips, chocolate bars, breakfast cereals and more. These are known to increase the risk of chronic non-communicable diseases such as diabetes, cancer and cardiovascular diseases. But they are also highly profitable, marketed aggressively and distributed - and eaten - widely. How might reducing the dietary share of ultra-processed foods improve the nutritional quality of diets, health and well-being? What will it take to make this happen? What has the pandemic revealed about our food choices during crisis and what can this tell us about a way forward?


To gain an even deeper understanding of these issues, see the links under "Media" on this page.

Please feel free to ask questions and comment below, or send your comments/questions to comments@fooddialogues.info being sure to mention which talk you are commenting on.

A response by the speaker to comments received within the first week of the talk going live are available for viewing here: https://youtu.be/3qjz9Ax1bak

Zandile Mchiza

Zandile Mchiza is an Associate Professor at the School Of Public Health at the University of the Western Cape. Her research area sketches the scope, extent and determinants of metabolic diseases in South Africa such as obesity, hypertension and diabetes, and the unmet need for response of these health conditions.

Proudly supported by