by Times Insider explains who we are and what we do, and delivers behind-the-scenes insights into how our journalism comes together.
It is difficult to draw conclusions from nutritional studies, according to Alice Callahan.
She would know. Ms. writes Callahan about nutrition for the Well section at The New York Times. There is a Ph.D. in nutritional biology.
Before switching to journalism about 10 years ago, Ms. Callahan as a researcher. Now she is dedicated to explaining the evidence, the debates and the advances in her field using language that people can understand. Reconciling uncertain science with a hunger for guidance when there are many people who just want to be told how to eat is a challenge.
“me try, as much as possible, to 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 of ultra-processed foods, those common supermarket items made with industrial methods. Americans get many of their calories from these foods. Their consumption is correlated with chronic disease, but evidence that they cause disease is limited.
In a phone conversation from Eugene, Ore., where she lives with her husband and two children, Ms. Callahan spoke to Times Insider about her transition from the lab to the laptop, and her recent reporting. The following conversation has been edited for length and clarity.
Why did you switch from a scientific researcher to a journalist?
I’ve always loved words and writing, but I also really loved science. I first went into science because I could see clearer career options. I received a Ph.D. in nutrition at UC Davis and worked in physiology and nutrition research for a few years. But in science, you have to focus on very specific areas, and I wanted to be able to learn about many different things. Writing about science, I realized I would be allowed to do that.
When I transitioned to writing, I was a new parent and focused on questions about how to make good choices in parenting. I was trained to read scientific studies, interpret them and understand their limitations. It was an “aha” moment for me: I can do this thing I love, which is writing, and translate the research so that it is useful for everyday decisions.
Journalism seems to allow you to explore the world of nutrition in a way that research does not. Is that correct?
I think that is true. Nutrition is a very interesting field because we all need to eat. It is a constant challenge for researchers in the area to think, what does this mean for people? I think of myself as trying to bridge that gap between the research and help us all understand what it means.
People want nutritional advice they can act on. How do you decide what to write about?
I am watching science for new studies and new developments. In the case of ultra-processed foods, it is a relatively new area in the scientific literature; it has received a lot of attention in the last few years; there are real issues and policy implications around it. That was an obvious goal.
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’d say I’m very flexible, and I like to be relaxed about food. I’m not a purist about anything. I am not interested in – for myself, or my family – any kind of restrictive diet. I like a lot of variety, and I enjoy foods from all food groups. Preparing meals that my family can enjoy together is a priority for me.
I spend so much time talking to 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 to balanced and healthy eating. I aim to eat more whole foods and less ultra-processed foods, but I’m not strict about it. I am a busy working parent. Mac and cheese, breakfast cereals, chips and instant noodles are in my pantry. We eat those foods when we need easy meals.
We are a member of a share farm 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 around five servings of fruit and vegetables a day. That’s a popular recommendation from health organizations.
Do you think there has been an increase in interest in nutrition in the United States in recent years? And does that lead to better nutrition?
I think it’s fair to say that there is a national obsession with diet and nutrition. But when you look at the history of that obsession, it’s been 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 confuses people and makes them feel confused, overwhelmed and frustrated, especially if they’re trying these wildly different ways of eating that make them feel overwhelmed, or diets that feel better them 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 going on, whether they’re helpful or not, and bring in the science — what evidence we actually have — and turn to expert sources to help interpret it.
