Response to Washington Post article
Why aren’t Italians as obese as Americans? It’s not really what they eat. Published in Washington Post on June 30, 2025
My response
Thank you for your insightful and enjoyable article, “Why aren’t Italians as obese as Americans? It’s not really what they eat.” Your month in Italy clearly brought to life many of the subtle — and not so subtle — distinctions between the American and Italian food environments, especially with regard to portion sizes, snacking culture, and the social context of meals.
While you touched on many key differences between the two countries’ dietary habits, one important factor that deserves more attention is the quality and regulation of the food supply itself — especially concerning meat and genetically modified organisms (GMOs).
In the United States, most conventionally produced meat contains growth hormones, which are used to accelerate weight gain in livestock. These hormones are legal and widely used in American beef and dairy production. In stark contrast, the European Union has long banned the use of growth hormones in meat production due to health and safety concerns. Italians consuming locally sourced meat are not exposed to the same hormonal residues found in American meat, which could have metabolic implications over time.
Similarly, genetically modified crops are ubiquitous in the U.S. food system. From corn to soy to sugar beets, GMOs form the backbone of processed food ingredients — and are present in everything from cereals to snack foods to soda. In Italy and across much of Europe, GMO cultivation is either banned or highly restricted, and GMO ingredients must be clearly labeled. Italians largely avoid them, either by policy or by cultural preference.
These regulatory and cultural differences may help explain not just how much people eat, but also how their bodies process what they eat. When food is less processed, less chemically manipulated, and produced under more stringent oversight, it’s not just smaller portions — it’s arguably better food.
So yes, as you said, Italians may eat less. But they are also eating food that is less altered by industrial agriculture and biochemical intervention. That, too, is worth factoring into the obesity conversation.
Grazie again for the thoughtful piece — and buon appetito.
Ioana Dorhoi, PhD – Government Relations and Public Affairs 