Investigator calls for more standardized data on real-world nutrition composition

Researchers recently revealed a GroceryDB database, aiming to inform consumers about the processing levels of 50,000 foods at three large US grocery retailers. The open-access database allows consumers to compare foods’ processing scores, nutrition facts, and ingredient composition. 

We continue our conversation on this consumer-oriented innovation with Giulia Menichetti, Ph.D., an investigator in the Channing Division of Network Medicine at Mass General Brigham, US, and Women’s Hospital.