Five Stars for What? The Health Star Rating's Blind Spot

from Delicious Science with Dr Joanna McMillan · host Dr Joanna McMillan

Dr. Joanna McMillan critically examines the limitations of the Health Star Rating system, especially its application to cooking oils like extra virgin olive oil, and advocates for a more nuanced approach to food labeling that reflects food complexity and dietary patterns.keywordsHealth Star rating, food labeling, extra virgin olive oil, nutrition science, food complexity, dietary patterns, public health, food policy00:00 The Health Star Rating: An Overview02:52 Understanding the Algorithm Behind Health Star Ratings06:27 The Case Against Cooking Oils in Health Star Ratings10:38 The Complexity of Food Beyond Nutrients15:18 Dairy and the Health Star Rating: A Case Study19:01 Nuts and Seeds: A Positive Example21:59 The Meat Category and Health Star Ratings26:18 Learning from Global Systems: Nutri-Score and Beyond30:00 Recommendations for a Better Health Star Rating System33:38 Conclusion: The Future of Food Labeling Get full access to Delicious Science with Dr Joanna McMillan at drjoannamcmillan.substack.com/subscribe

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This episode is 30 minutes long.

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This episode was published on June 11, 2026.

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