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Alice Callaghan says nutritional research is “notoriously difficult” to draw conclusions from.
She would know. Ms. Callahan writes about nutrition for the New York Times’ Well section. She also has her Ph.D. She is in the field of nutritional biology.
Before turning to journalism about 10 years ago, Callahan worked as a researcher. She is now dedicated to explaining her evidence, arguments, and breakthroughs in her field using language people can understand. It’s hard to reconcile uncertain science and a thirst for guidance when there are so many people who just want to be told how to eat.
“I Just try to stick to what we know as much as possible and be honest about what we don’t know,” she said in an interview. “Readers can make their own decisions about what to do with that information.”
For example, in an article published this week, Ms. Callaghan reviewed the science behind ultra-processed foods, or common supermarket products made using industrial methods. Americans get most of their calories from these foods. Although there is a correlation between their intake and chronic disease, there is limited evidence that they directly cause disease.
Callahan spoke to Times Insider over the phone from Eugene, Oregon, where she lives with her spouse and two children, about the transition from labs to laptops and recent reports. The following conversation has been edited for length and clarity.
Why did you change from being a scientific researcher to being a journalist?
I have always loved words and writing, but I also loved science. I first went into science because there were clearer career options. I received my Ph.D. in nutrition from the University of California, Davis, and spent several years researching physiology and nutrition. But science requires you to focus your attention on very specific areas, so I wanted to learn about different things. I realized that writing about science allows me to do that.
When I transitioned into writing, I was a new parent and focused on questions about how to make good choices in raising children. I have been trained to read scientific research, interpret it, and understand its limitations. That was an “aha” moment for me. I enjoy this job: I get to write, and I get to translate research to help inform everyday decision-making.
Journalism seems to allow me to explore the world of nutrition in a way that I couldn’t in research. is that so?
I think that’s true. Nutrition is a very interesting field because we all have to eat. It’s always a challenge for researchers in this field to think about what this means for people. I see myself as trying to bridge the gap between research and help us all understand what it means.
People are looking for actionable nutritional advice. How do you decide what to write about?
I pay attention to new research and new developments in science. In the case of ultra-processed foods, this is a relatively new field in the scientific literature. In recent years, it has received a lot of attention. There are real policy questions and implications. That was an obvious goal.
How would you describe your personal approach to nutrition? What do you and your family prioritize when eating?
Overall, I’m very flexible and like to relax when it comes to food. I’m not a purist about anything. I have no interest in restrictive diets of any kind, either for myself or for my family. I seek variety and enjoy foods from all food groups. My top priority is preparing meals that my family can enjoy together.
I spend so much time talking to nutrition experts and hear them repeat their best advice over and over again. The Mediterranean style diet or similar diets are a great guide to a balanced and healthy way of eating. My goal is to eat more whole foods and less ultra-processed foods, but I’m not strict by any means. I’m a busy working parent. My pantry has boxed macaroni and cheese, breakfast cereal, potato chips, and instant ramen noodles. We eat those foods when we need a quick meal.
We are members of the Summer Farm Share Program. I have chickens at my house, so I have access to fresh eggs. We often make meals based on what we have in our fridge. I try to eat about 5 servings of vegetables and fruits a day. This is a general recommendation from health organizations.
Do you think there has been an increased interest in nutrition in the United States in recent years, and has this led to improved nutritional status?
I don’t think it’s an exaggeration to say that the Japanese people are obsessed with eating habits and nutrition. But if you look at the history of that obsession, it’s guided by what celebrities are doing, what’s trending on social media, or what new diet books are being published. It can leave people feeling lost, confused, overwhelmed, and frustrated, especially if they’re trying radically different diets that make them feel worse, or diets that temporarily make them feel better. I think there are many. Stay with them.
Even when you talk to nutrition experts, the advice they give you is often very mundane, boring, and not exciting enough to make a splash on social media.
Whether it’s helpful or not, I try to meet the conversations that are happening, take in the science, the evidence that we actually have, and ask expert sources for help in interpreting it. Masu.
