This is a paradigm shift in nutrition - a “unified theory” which is profoundly explanatory. And it does not displace previous nutritional knowledge. Calories, salt, fat and sugar are very much part of the problem – UPF explains why we are eating more of them. It’s hard to see how there could be any other outcome when food is developed, processed and marketed by transnational corporations with enormous budgets. Imagine you are running a big food company. To keep up with the competition you’re going to have to do two things. 1. Drop the price of ingredients (replace strawberries with flavours, eggs with emulsifiers etc) and 2. engineer food so that people buy and eat more and more of it. We know a huge amount about the properties of food that drive excess consumption and the big UPF companies use all these tricks.