Nutrition studies are “notoriously” hard to draw conclusions from, according to Alice Callahan.
She would know. Ms. Callahan writes about nutrition for the Well section at The New York Times. She also has a Ph.D. in nutritional biology.
Before transitioning to journalism about 10 years ago, Ms. Callahan worked as a researcher. Now she is devoted to explaining the evidence, debates and breakthroughs in her field using language people can understand. Reconciling an uncertain science with a hunger for guidance is a challenge when there are many people who just want to be told how to eat.
“I just try to, as much as possible, stick to what we know and be honest about what we don’t know,” she said in an interview. “Readers can make their own judgments about what to do with that information.”
For example, in an article published this week, Ms. Callahan reviewed the science on ultraprocessed foods, those common supermarket items made with industrial methods. Americans get many of their calories from these foods. There is a correlation between consumption of them and chronic diseases, but the evidence that they directly cause disease is limited.
In a phone conversation from Eugene, Ore., where she lives with her spouse and two children, Ms. Callahan spoke to Times Insider about her transition from the laboratory to the laptop, and her recent reporting. The following conversation has been edited for length and clarity.
Why did you transition from scientific researcher to journalist?
I always loved words and writing, but I also really liked science. I went into science initially because I could see more obvious career options. I got a Ph.D. in nutrition at U.C. Davis and worked in physiology and nutrition research for a few years. But in science, you have to focus your attention on very specific areas, and I wanted to be able to learn about many different things. Writing about science, I realized, would allow me to do that.
When I transitioned to writing, I was a new parent and I was focused on questions about how to make good choices in parenting. I’d been trained to read scientific studies, interpret them and understand their limitations. That was an “aha” moment for me: I can do this thing that I enjoy, which is writing, and translate the research so that it is useful for everyday decisions.
It sounds like journalism allows you to explore the world of nutrition in a way that research did not. Is that right?
I think that is true. Nutrition is a really interesting field because we all have to eat. It’s a constant challenge for researchers in the area to be thinking, what does this mean for people? I think of myself as trying to bridge that gap between the research and helping us all understand what it means.
People want nutrition advice they can act on. How do you decide what to write about?
I’m watching the science for new studies and new developments. In the case of ultraprocessed foods, it’s a relatively new area in scientific literature; there’s been a lot of focus on it over the last few years; there are real policy questions and implications around it. That was an obvious target.
How would you describe your personal approach to nutrition? What are your priorities when you and your family sit down for a meal?
Overall, I would say I’m really flexible, and I want to be relaxed about food. I’m not a purist about anything. I’m not interested in — for myself, or for my family — any sort of restrictive diet. I want a lot of variety, and I enjoy foods from every food group. A priority for me is preparing meals that my family will enjoy together.
I spend so much time talking with nutrition experts, and I hear them repeat their best advice over and over again: a Mediterranean-style diet or something similar is a great guide for a balanced, healthy way of eating. Trying to eat more whole foods and less ultraprocessed foods is an aim of mine, but I’m never strict about it. I’m a busy working parent. My pantry does have boxed mac and cheese, breakfast cereals, chips and instant noodles. We eat those foods when we need easy meals.
We are members of a farm-share program in the summer. My family has our own chickens, so we have fresh eggs. We often build meals around things that are filling our fridge. I aim to have about five servings of fruits and vegetables a day. That’s a common recommendation from health organizations.
Do you think interest in nutrition has increased in the United States in recent years? And has that led to better nutrition?
I think it’s fair to say that there’s a national obsession with diet and nutrition. But when you look at the history of that obsession, it’s guided by what celebrities are doing, or what’s trending on social media, or what new diet books are being published. I think it often leads people astray and leaves them feeling confused, overwhelmed and frustrated, especially if they are trying these radically different ways of eating that make them feel worse, or diets that make them feel better for a little while but they can’t stay with them.
If you talk to nutrition experts, the advice they give is pretty standard and kind of boring, and not exciting enough to light up social media.
I try to meet those conversations that are happening, whether they are helpful or not, and bring in the science — what evidence we really have — and turn to expert sources for their help in interpreting it.
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