In a surprising move, New York Times restaurant critic Pete Wells has announced his departure from the beat, citing health problems associated with his role as a food critic. Wells revealed that constant eating has led to obesity and metabolic issues that have forced him to reevaluate his lifestyle choices.

In an interview with The Associated Press, Wells expressed the intellectual stimulation of his job but admitted that his body had reached its limits. He confessed, "I can't metabolize food the way I used to, I can't metabolize alcohol the way I used to, and I just don't need to eat as much as I did even 10 years ago."

Being a restaurant critic entails multiple visits to various establishments, accompanied by dining companions, to sample a wide range of dishes. This routine exposes critics to overindulgence and often leads to an unbalanced diet. Ligaya Figueras, the senior food editor and lead dining critic for the Atlanta Journal-Constitution, explained, "You have to sample the full range of the menu. If I really felt like a salad today, I can't just have the salad."

MacKenzie Chung Fegan, a restaurant critic for the San Francisco Chronicle, shared her experience of excessive consumption when covering a story. She admitted to eating so much Peking duck in a two-week period that her doctor would certainly disapprove.

Unfortunately, a study conducted by Tufts University's Friedman School of Nutrition Science and Policy revealed that the nutritional quality of meals in U.S. restaurants, both full-service and fast-food, falls below ideal standards. The study's author, Dariush Mozaffarian, explained that these meals tend to be low in whole grains, legumes, fruits, and vegetables, while containing higher amounts of salt and saturated fat.

Despite efforts to provide healthier options, like gluten-free or vegan choices, menus still often cater to desires for indulgent and flavorful dishes. Critics like Fegan and Figueras have acknowledged the dilemma and learned to compensate on their non-working days by eating mostly vegetables and healthy snacks, maintaining an active lifestyle to stay in shape.

Wells' decision to retire from his role as a restaurant critic follows a trend that has seen other notable critics, such as Adam Platt and Wyatt Williams, make similar choices. Observing the trend, Fegan and Wells suggested that women tend to have more longevity in this profession due to their awareness of portion control and weight management.

Despite stepping down from his position, Wells will remain with the New York Times and file a few more reviews before officially leaving in early August. The newspaper has appointed Melissa Clark and Priya Krishna, both Times food writers, as interim restaurant critics.

Wells expressed both regret and relief about leaving the vibrant New York restaurant scene. He hopes to regain a sense of balance in his own life and rediscover his "normal appetite" now that he is no longer consumed by work.

As the food industry continues to evolve and researchers highlight the importance of healthier dining options, it remains to be seen how the role of the restaurant critic will adapt to the changing landscape.