An expert reporter on nutrition uncertainty

Times Insider explains who we are and what we do, and provides behind-the-scenes insights into how our journalism comes together.

According to Alice Callahan, it is notoriously difficult to draw conclusions from nutrition studies.

She would know. Ms. Callahan writes about nutrition in the Well section of The New York Times. He also has a Ph.D. in nutritional biology.

Before moving to journalism about 10 years ago, Ms. Callahan worked as a researcher. Now he is dedicated to explaining the evidence, debates and advances in his field using language that people can understand. Reconciling uncertain science with a hunger for guidance is a challenge when there are many people who just want to be told how to eat.

me just try, as much as possible, to stick to what we know and be honest about what we don’t know, he said in an interview. Readers can make their own judgments about what to do with this 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. There is a correlation between their consumption and chronic disease, but evidence that they directly cause disease is limited.

In a telephone conversation from Eugene, Oregon, where she lives with her husband and two children, Ms. Callahan spoke with Times Insider about his transition from the lab to the laptop and his recent reports. 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’ve also really enjoyed science. I went into science initially because I could see more obvious career options. I earned a Ph.D. in nutrition from UC Davis and worked in physiology and nutritional research for a number of years. But in science, you have to focus your attention on very specific areas, and I wanted to be able to learn many different things. Writing about science, I realized, would allow me to do that.

When I turned to writing, I was a new parent and focused on questions about how to make good parenting decisions. I have been trained to read scientific studies, interpret them and understand their limitations. It was a moment for me: I can do what I love, which is writing, and translate 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 did not. It’s right?

I think it’s true. Nutrition is a very interesting field because we all have to eat. It is a constant challenge for researchers in the area to think, what does this mean for people? I think I’m trying to bridge that gap between research and helping 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; there has been a lot of attention in recent years; there are real political issues and implications around it. It was an obvious target.

How would you describe your personal approach to nutrition? What are your priorities when you and your family sit down to lunch?

In general, I would say that I am very flexible and want to be relaxed with food. I’m not a purist of anything. I am not interested in any kind of restrictive diet for myself or my family. I want a lot of variety and I like foods from all food groups. A priority for me is preparing meals that my family will enjoy together.

I spend a lot of time talking to nutrition experts, and I hear them repeat their best advice over and over again: a Mediterranean diet or something similar is a great guide to a healthy, balanced way of eating. Trying to eat more whole foods and less ultra-processed foods is my goal, but I’m never strict about it. I am a busy working parent. My pantry has boxed mac and cheese, breakfast cereal, chips, and instant noodles. We eat these foods when we need easy meals.

We are members of a summer share farm program. My family has our own chickens so we have fresh eggs. We often prepare meals around things that fill our fridge. I aim to eat about five servings of fruits and vegetables a day. This is a common recommendation from health organizations.

Do you think interest in nutrition has increased in the United States in recent years? And has this led 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 this obsession, it’s driven by what celebrities are doing, or what’s trending on social media, or what new diet books are coming out. I think it often leads people astray and leaves them feeling confused, overwhelmed and frustrated, especially if they’re trying these radically different ways of eating that make them feel worse, or diets that make them feel better for a while, but they can’t stay there they.

If you talk to nutrition experts, the advice they give is pretty standard and a little boring, and not exciting enough to light up social media.

I try to learn about the conversations that are happening, whether they are helpful or not, and bring to science what evidence we actually have and turn to expert sources for help in interpreting it.