According to “In Defense Of Food” by Michael Pollan, this book can be summarized that the problem of the foods industry which focusing on maximizing profits, Food Science- limited nutritional science, consumers food and the change of consuming pattern. Large-scale agro-food companies focused on maximizing profits seek sales efficiency, uniformity of quality, and ease of storage. This characteristic affects not only processed foods, but also causes intensive cultivation of corn and soybeans, which can be easily cultivated on a large scale in agriculture, and excessive use of chemical fertilizers and pesticides. In the livestock industry, too, it uses corn and soy-based feeds for mass production at low cost and supplies livestock meat and dairy products to consumers by producing livestock in a short period.
In the case of processed foods, the use of sugar, fat, salt, etc. which are harmful to the human body to attract consumers at low cost, and the addition of various food additives, harm the health of consumers.
Michael Pollan is a representative example of such a disaster, and it has a US government nutrition policy that began in the 1960s. As heart disease has increased rapidly since World War II, US policymakers and food engineers have mistakenly attributed the cause to fat and take a policy to limit fat intake. As a result, Americans are increasing their consumption of vegetable oils and carbohydrates instead of reducing their meals, and contrary to policy, Americans suffer 
from various adult diseases such as obesity, diabetes, and hypertension. And the post-mortem study shows that trans fats contained in vegetable oils are somewhat harmful to the body rather than ordinary fats. The misconception of food engineering does not stop there. Since then, it has become clear that balanced intake of fat types such as omega-6 and omega-3 is essential in the region.