#557: Health Psychology & Eating Behaviour – Prof. Jane Ogden

Release Date: 03/25/2025

#577: Ultra-processed vs. Minimally Processed Diets: UPDATE Trial – Samuel Dicken, PhD

Sigma Nutrition Radio

Recently a new trial was published in Nature Medicine comparing the effect of ultra-processed versus minimally processed diets. Specifically, the UPDATE trial compared these two diets in the context of a healthy dietary pattern (in line with the UK’s EatWell Guide). This eight-week randomized, crossover trial generated a lot of discussion and was largely seen as being a really useful addition to the evidence base, and providing answers to some previously unexamined questions. In this episode the study’s lead author, Dr. Samuel Dicken, explains the background context for the UPDATE trial,...

#576: The Social Psychology of Health Beliefs and Misinformation – Matthew Facciani, PhD

Sigma Nutrition Radio

In this episode, Dr. Matthew Facciani explores how social psychology influences health beliefs and the spread of misinformation. The conversation delves into why people adopt certain nutrition or health beliefs so strongly, how identity and group membership shape our interpretation of evidence, and what makes us susceptible to false or misleading health claims. Dr. Facciani’s interdisciplinary background (spanning neuroscience, psychology, and sociology) allows him to offer a unique evidence-informed perspective on these issues. The episode centers on understanding the social forces behind...

#575: How Does Dairy Impact Cardiometabolic Health? – Prof. Jean-Philippe Drouin-Chartier

Sigma Nutrition Radio

Dairy is often treated as a single food group, yet milk, yogurt, cheese, and butter can have very different effects on health. Some evidence links yogurt to favourable outcomes, while butter is known to raise LDL cholesterol. And then there’s the paradox of cheese: high in saturated fat, but not consistently associated with higher heart disease risk. These complexities raise the question of whether the “dairy matrix” (the combination of nutrients and food structure) explains why not all dairy acts the same. In this episode, Prof. Jean-Philippe Drouin-Chartier, a nutrition researcher and...

#574: Microplastics & Health: What Do We Know? – Prof. Ian Mudway

Sigma Nutrition Radio

They’re in our oceans, our air, our food, and now even in our bodies. Microplastics, once a distant environmental issue, have become a topic of urgent relevance in medicine, public health, and nutrition. The idea that tiny plastic particles are circulating through the food chain and accumulating in human tissues has sparked headlines, speculation, and concern. But how much of this fear is grounded in solid science? And how much is still unknown? As the research into microplastics rapidly grows, so too does the confusion. Claims range from the plausible to the alarmist, yet the real picture...

#573: A Philosophy of Elite Performance Nutrition – Daniel Davey

Sigma Nutrition Radio

In this episode, performance nutritionist Daniel Davey discusses how his approach to elite sports nutrition has evolved over his career. Davey reflects on his decade working with top Irish teams (Dublin GAA/football and Leinster Rugby) and how stepping away from those environments led him to rethink the role of a nutrition practitioner. The central theme is a shift from a traditional prescriptive model, where the expert provides meal plans and quick solutions, to a philosophy centered on athlete empowerment, education, and long-term habit development. Davey emphasizes that true high...

#572: Can You Trust Industry-Funded Nutrition Studies? Here’s How to Tell

Sigma Nutrition Radio

Nutrition science plays a pivotal role in shaping public health advice, but the influence of industry funding on research has become a pressing concern. In this episode we want to examine whether we can trust nutrition studies funded by food and beverage companies, and how you can discern study credibility. The discussion is highly relevant in today’s landscape, where conflicts of interest and bias in research are under scrutiny amidst debates on sugar, processed foods, and diet recommendations. By exploring how industry sponsorship might skew results or interpretations, this episode...

#571: Is Zone 2 Training Actually Best for Health? – Prof. Brendon Gurd

Sigma Nutrition Radio

In recent years “Zone 2 training” has gained immense popularity in fitness and health circles, often being proclaimed the “best” cardiovascular training for metabolic health. Zone 2 training is sustained, low-intensity exercise below the lactate threshold that is commonly employed by many elite level endurance athletes, with a variety of proposed performance benefits. This led to interest from health-conscious folks about its ability to improve markers like VO2 max and mitochondrial function, which are associated with better health outcomes and longevity. Prof....

#570: Fructose: Metabolism, Claims & Context for Risk – Scott Harding, PhD

Sigma Nutrition Radio

Fructose has often been labeled a uniquely damaging nutrient, blamed for obesity, diabetes, and other metabolic diseases. But does fructose truly have unique harmful effects or are the risks associated with it related to context and quantity? The episode explores how fructose is metabolized in the body, why it gained a reputation for being problematic, and what the scientific evidence says about fructose in our diets. You will gain insight into why fructose was singled out in the past (e.g., its unique pathway in the liver and lack of insulin response), and how newer studies put those concerns...

SNP42: Is Vitamin A Good or Bad for Bone Health?

Sigma Nutrition Radio

Vitamin A is often one of the less-discussed micronutrients in relation to bone health, taking a back seat to nutrients like calcium and vitamin D. Yet this fat-soluble vitamin plays a fundamental role in skeletal development, remodeling, and mineral homeostasis. It influences gene expression in both osteoblasts and osteoclasts, and contributes to the regulation of bone turnover throughout the lifespan. But what makes vitamin A particularly interesting, and controversial, is that its effects on bone appear to follow a double-edged pattern. While it’s essential for bone formation, several...

#569: The History of Fat, Cholesterol & Heart Disease

Sigma Nutrition Radio

The idea that saturated fat might be harmful to our health has sparked controversy for decades. In recent years, counter-narratives have surged: suggesting that concerns over saturated fat were overblown, that LDL cholesterol doesn’t matter, or that the original diet-heart hypothesis has been debunked. These claims have become especially popular in online wellness spaces and certain dietary communities, often wrapped in compelling but misleading rhetoric. So what does the best available evidence actually say? And how should we think about saturated fat, LDL cholesterol, and cardiovascular...

More Episodes

In the realm of health psychology, our understanding of eating behaviors extends beyond mere physiological hunger cues. Research indicates that factors such as learned associations, cultural influences, and individual perceptions play pivotal roles in shaping our dietary choices.

Recognizing this complexity is essential for developing effective dietary interventions that move beyond simplistic recommendations, acknowledging the intricate web of cognitive, emotional, and societal factors at play.

A significant discussion within nutrition science centers on the regulation of eating patterns, particularly the balance between internal cues and external structures. While intuitive eating emphasizes responding to one’s internal hunger signals, studies suggest that these signals are often influenced by external factors such as distractions and learned behaviors. An alternative approach, known as “pinned eating,” proposes structuring meals around fixed times and contexts.

In this episode Prof. Jane Ogden, Professor of Health Psychology at the University of Surrey, discusses these concepts and some of the research her group has carried out.

Guest Information

Professor Jane Ogden is a distinguished health psychologist at the University of Surrey, with over three decades of experience in researching eating behavior, weight management, and women’s health. She earned her PhD from the Institute of Psychiatry in London in 1990 and has since contributed extensively to the field through her research and publications.

Throughout her career, Professor Ogden has authored several influential books, including “Health Psychology: A Textbook,” now in its seventh edition, and “Thinking Critically about Research.” Her work is widely recognized, leading to her receiving an honorary Doctor of Science from the University of Buckingham in 2022.

Timestamps

[02:01] Interview start
[02:41] Understanding eating behaviors and influences
[10:33] Integrating psychology into nutrition practice
[13:58] Pinned Eating
[16:46] Critique of Intuitive Eating
[21:30] Eating behaviors and hunger as a perception
[26:34] Taste preferences and acquisition in children
[29:10] Cultural and contextual meanings of food
[33:25] Disgust and food presentation
[35:29] Health communication and obesity
[44:28] Future research in health psychology
[47:23] Key ideas segment (Premium-only)

Guest Information

Timestamps

Links:

TOPICS