“Structural interventions are urgent because the underlying problem isn’t just about individual choice, says Daphene Altema-Johnson, program officer for food communities and public health at Johns Hopkins University’s Center for a Livable Future. While Americans of all economic classes eat meals loaded with added sugars and fats, dietary quality correlates inversely with income. For the millions of Americans in underpaid front-line jobs with the highest risk of coronavirus exposure, ultraprocessed food is cheap and convenient. “
Source – motherjones.com
How the American Diet Turbocharges COVID-19
The pandemic’s toll is further proof that we’re eating ourselves sick.
Before the coronavirus hit in early 2020, a quieter epidemic was already taking its toll across the United States: the near-universal prevalence of diet-related maladies. More than half of the calories Americans consume come from “ultraprocessed” foods that are shot through with added sugars and fats and are associated with weight gain. Pile those on top of our sedentary lifestyle, and the result is that almost 90 percent of adults have a sign of metabolic dysfunction—including high blood pressure, cholesterol, or blood sugar—and more than 40 percent are obese. In the pandemic’s first five months, the US had a 39 percent higher mortality rate than Europe, where the obesity rate is half ours.
This mess made us vulnerable to the worst aspects of the coronavirus: In the first…
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