- A recent study found that ultra-processed foods (UPFs) can be just as addictive as tobacco products.
- Researchers have found that UPF is designed to increase reward and facilitate the delivery of reinforcing components.
- The ‘addictive’ nature of these foods means they encourage compulsive consumption and disrupt appetite regulation.
- The review authors suggest that ultra-processed foods should be subject to the same regulations as tobacco products.
Currently, there is no single universal definition of ultra-processed foods. Some people define them as “foods that contain ingredients that you ingest.” you won’t find it For kitchen cupboards etc. emulsifier And additives.
Used by many professionals NOVA classification Define ultra-processed foods. This refers to foods that contain “a blend of ingredients used primarily for industrial purposes and usually created by a set of industrial techniques and processes.”
“I agree with this study because ultra-processed foods are specifically designed to be very appealing to most people.” Mir AliM.D., a bariatric surgeon and medical director of MemorialCare Surgical Weight Loss Center at Orange Coast Medical Center in Fountain Valley, Calif., who was not involved in the study, told Healthline.
“Tobacco and UPF” [ultraprocessed foods] “This is not just a natural product, but a highly engineered delivery system specifically designed to maximize biological and psychological reinforcement and habitual overuse,” said the research team of the new study from Harvard University, Duke University, and the University of Michigan.
In this review, we synthesized insights from addiction, public health history, and nutrition to identify sensory and structural features that increase the fortification potential of both cigarettes and ultraprocessed foods.
“Not everyone is ‘addicted’ to these foods, but for a significant minority, they trigger classic addiction-like patterns: intense cravings, loss of control, and continued use despite negative health effects,” he said. Michelle Ruthensteina preventive cardiology nutritionist at EntirelyNourished, was not involved in the study.
“These foods are intentionally made using sophisticated ingredients. carbohydratesadded fat, salt, and flavor enhancers to maximize reward and repeat consumption, and the industry uses aggressive marketing strategies that specifically target children,” she told Healthline.
The researchers focused on five key areas:
- shipping speed
- Hedonic engineering, or designing irresistibly delicious food
- Dose optimization
- environmental ubiquity
- Deceptive reformulations or “health washes”
They found that, like cigarettes, ultra-processed foods are finely tuned to provide the right dose of intake. sugar.
“Refined carbohydrates are irritating” dopamine release via vagus nervewhereas fats do so through intestinal lipid sensing,” the researchers wrote.
“…UPF with a high level of purity carbohydrates And added fats are some of the most beneficial substances in the modern diet. Remarkably, this combination of refined carbohydrates and fats is almost never found in nature. ”
These foods can be as addictive as cigarettes because they rapidly deliver “feel-good” chemicals to the brain.
The review points out that cigarettes are designed to deliver nicotine quickly, whereas ultra-processed foods typically contain little or no fiber and are designed to be digested and absorbed quickly. This helps your body process fats and sugars more quickly.
The researchers also explain that ultra-processed foods intentionally have an explosion of flavor that quickly dissipates, giving them a melt-in-your-mouth texture. All of these help release more dopamine, encouraging you to eat more.
According to the study, both the tobacco and food industries have long used a strategy called “health washing.”
Here, products are sold and reformulated to create the illusion of reduced harm while maintaining the product’s addictive core.
Health cleaning in the tobacco industry gained attention in the 1950s with the introduction of filters in cigarettes.
These were marketed as innovative protection products that captured tar and particles before they reached the lungs. In reality, filters provide little meaningful benefit.
However, people usually adapt by inhaling deeper or smoking more often to offset the reduced exposure to toxins.
The food industry is taking a similar approach. Labels such as “low fat” and “no added sugar” are used to market ultra-processed foods.
However, these foods still contain the same combination of fortifying ingredients. The problem is that these reformulations offer a superficial appearance of health while the products’ addictive structure and metabolic harm remain intact.
At the end of their paper, the researchers pointed out that food and tobacco are not the same thing.
Still, he warned that certain ultra-processed foods function more like highly optimized consumables than actual food. They recommended that public health policy should reflect this reality.
“Tobacco provides a warning, and tobacco control provides a source of hope,” the researchers wrote.
Due to regulations, smoking Smoking rates in the United States have declined, “cultural views on tobacco have changed, and trust in the industry has eroded.”
“We believe that increased education on the negative effects of ultra-processed foods is essential to reduce public consumption and improve public health. Strategies used to reduce tobacco consumption are effective and could be a useful model for ultra-processed foods as well,” Ali said.
“I don’t think there is a UPF.” [ultraprocessed foods] “Tobacco should be regulated just like cigarettes, but stronger tobacco-inspired policies are warranted, including marketing restrictions, clear front-of-pack labeling, stricter standards for health claims, and restrictions in schools and hospitals,” Rothenstein added.
Researchers reminded people that minimally processed and unprocessed foods have kept humans healthy for thousands of years.
“Legislative action against harmful or misleading health claims, restrictions on UPF advertising, taxation of nutritionally poor UPF, significant reductions in UPF in schools and hospitals, and clearer labeling of ultra-processed products could all be next steps,” the researchers said.
“Policies that tackle UPF with the same seriousness that was once applied to tobacco while actively promoting real food offer the most promising path out of the current crisis.”
Ruthenstein agreed, telling Healthline that public policy should expand access to fresh, minimally processed foods. This is especially true in low-income areas, she explained. Access could be expanded through grants, support for local markets and grocery stores, and school and workplace programs.
“By making real food affordable and convenient, we can reduce dependence on UPF and address the structural barriers that cause unhealthy eating patterns,” Rosenstein said.