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Ultra-Processed Foods and Chronic Disease: Current Research and Future Priorities (NUTRITION 2026 On Demand Collection)
This course is included in the NUTRITION 2026 On Demand Collection.
This session will discuss the use of GLP-1 receptor agonists in unique patient populations, including adolescents, adults, and older adults. Speakers will address nutritional considerations, potential risks, and implications for clinical care and dietary guidance.
Originally presented at NUTRITION 2026, ASN's flagship meeting which was held July 25-28 in National Harbor, MD
Speakers
Andrew Bremer, MD, MAS, PhD
National Institutes of Health
Kaelyn F. Burns, PhD, MS
Metabolic Epidemiology Branch, Division of Cancer Epidemiology and Genetics National Cancer Institute
Valerie L. Darcey, PhD, MS, RD, LD
National Institutes of Health, NIDDK
Aaron Hengist, PhD
National Institutes of Health
Nicholas Jury, PhD
National Institutes of Health, Office of Nutrition Research
Claudine Kavanaugh, PhD, MPH, RD
Food and Drug Administration
Bramaramba J. Kowtha, MS, RDN, LDN
National Institutes of Health, Office of Disease Prevention
Leah M. Lipsky, PhD, MHS
Eunice Kennedy Shriver National Institute of Child Health and Human Development
Course summary
- 1.50 Attendance
Learners are eligible to download a Certificate of Attendance upon activity completion. A Certificate of Attendance confirms the learner has completed the activity and does not confer any continuing education credit to the learner from ASN.
This activity includes the following presentations:
Opening Remarks and Introductions
Bramaramba J. Kowtha, MS, RDN, LDN
National Institutes of Health, Office of Disease Prevention
NIH Supported Research on Ultra-Processed Foods Portfolio Analysis
Nicholas Jury, PhD
National Institutes of Health, Office of Nutrition Research
A Multi-faceted Approach to Understand the Role of Ultra-Processed Food Consumption in Cancer Etiology and Prevention
Kaelyn F. Burns, PhD, MS
Metabolic Epidemiology Branch, Division of Cancer Epidemiology and Genetics National Cancer Institute
Ultra-Processed Foods, Energy Intake, and Obesity Risk: Mechanistic Insights From Controlled Feeding and Neuroimaging Studies
Aaron Hengist, PhD
National Institutes of Health
Valerie L. Darcey, PhD, MS, RD, LD
National Institutes of Health, NIDDK
Associations of Ultra-Processed Food Intake with Cardiometabolic Risk Differ by Nutritional Quality
Leah M. Lipsky, PhD, MHS
Eunice Kennedy Shriver National Institute of Child Health and Human Development
FDA and Ultra-Processed Foods
Claudine Kavanaugh, PhD, MPH, RD
Food and Drug Administration
NIH Priorities on UPF Research
Andrew Bremer, MD, MAS, PhD
National Institutes of Health
Questions and Answers
Continuing education credit is not available for this activity. A Certificate of Attendance can be downloaded by learners who complete the course.
Available Credit
- 1.50 Attendance
Learners are eligible to download a Certificate of Attendance upon activity completion. A Certificate of Attendance confirms the learner has completed the activity and does not confer any continuing education credit to the learner from ASN.