Addiction to Ultraprocessed Foods Rising in the U.S.: Are You at Risk?

Research indicates a growing trend of clinical addiction to ultraprocessed foods among Americans, raising concerns about health impacts and the role of food manufacturers.

Recent studies reveal an increasing number of Americans are becoming clinically addicted to ultraprocessed foods (UPFs), which are known to trigger cravings. These foods, which occupy up to 70% of grocery store shelves, are designed with combinations of sugar, fat, and salt that are not naturally found together in food, leading to heightened cravings and potential addiction.

To qualify as 'clinically' addicted, individuals must meet the criteria set by the Yale Food Addiction Scale, which is as stringent as those for substance use disorders like tobacco or alcohol. Ashley Gearhardt, a food addiction specialist and professor of psychology at the University of Michigan in Ann Arbor, noted that food manufacturers utilize proprietary sensory science to create intensely flavored products that leave consumers wanting more. 'Ultraprocessed products have a nutritional signature based on the neuroscience of food reward that Mother Nature never delivers to you in a single food,' she explained.

Humans have evolved to crave sodium, sugar, and fats, which are essential for survival. However, in modern society, these nutrients are readily available in excess, leading to addiction. Evan Forman, the Ellen M. & Dale W. Garber Professor of Family & Community Medicine at Thomas Jefferson University in Philadelphia, stated that instead of addressing food regulation, society is pathologizing overeating as a disease and prescribing medications like GLP-1 to treat it.

Forman emphasized that addiction to UPFs should not simply be viewed as a lack of willpower. He compared the exploitation of biological responses to certain foods to the addiction mechanisms of drugs like heroin or fentanyl, arguing that it is unreasonable to expect individuals to resist such powerful stimuli.

According to the Yale Food Addiction Scale, approximately 14% of older adults in the U.S. and 21% of women aged 50 to 64 are now clinically addicted to ultraprocessed foods. This trend is growing, with global statistics indicating that 12% of children are also affected. Gearhardt's research has influenced California's recent law aimed at removing the most harmful UPFs from school meals by 2035.

Not all ultraprocessed foods are equally addictive. To assess which specific combinations of ingredients contribute to addiction, Gearhardt conducted a study with 1,600 American adults, asking them to rate various food characteristics. The results indicated that over 90% of the most addictive foods were ultraprocessed items high in refined carbohydrates and fats.

Among the foods identified as particularly addictive were common grocery items such as cookies, cakes, doughnuts, pizza, and chips. Fast-food options like chicken tenders and breakfast sandwiches also ranked high on the list. Gearhardt explained that the most problematic foods are those that combine high levels of fat and carbohydrates in energy-dense forms, creating what she termed an 'addictive bite.'

Interestingly, few minimally processed foods were classified as highly addictive, although items like bagels and grilled cheese sandwiches were noted for their potential to foster addiction. The ultraprocessed nature of these foods, particularly their refined flours and starches, leads to rapid glucose absorption, which can spike blood sugar levels and result in a subsequent crash, prompting overeating.

Gearhardt pointed out that the focus on sugar alone may overlook other significant contributors to addiction, such as refined carbohydrates found in snacks like potato chips, which can also lead to rapid spikes in blood sugar levels. The International Food & Beverage Alliance (IFBA) responded to the study, arguing that it does not conclusively demonstrate that specific foods cause clinical addiction, but rather correlates certain nutrient patterns with self-reported addiction ratings.

Research has consistently shown that ultraprocessed diets lead to increased caloric intake. Two clinical trials observed participants consuming an ultraprocessed diet, resulting in an additional 500 to 1,000 calories per day compared to those eating whole foods. Meals high in energy density and hyperpalatability were identified as key drivers of this increased caloric consumption.

More than 70% of ultraprocessed foods are considered hyperpalatable, characterized by combinations of sugar, refined carbs, sodium, and fat that are not typically found in natural foods. Tera Fazzino, an associate professor of psychology at the University of Kansas, noted that these hyperpalatable foods alter our taste expectations, making it difficult to enjoy less processed options.

The health implications of addiction to ultraprocessed foods are concerning. Research indicates that a 10% increase in ultraprocessed food consumption correlates with a 55% higher risk of obesity, a 50% increase in cardiovascular disease-related mortality, and a 40% rise in the likelihood of developing type 2 diabetes. Additional studies have linked increased consumption of ultraprocessed foods to cognitive decline, stroke risk, and upper digestive tract cancers.

The IFBA contended that many foods labeled as ultraprocessed still provide essential nutrients and are included in dietary guidelines worldwide. They emphasized that enjoyment and palatability are normal aspects of eating and not exclusive to ultraprocessed foods, nor do they indicate clinical addiction.

Experts recommend careful label reading, particularly for foods high in refined carbohydrates and saturated fats. For instance, one popular frozen pizza contains 18 grams of total fat, including 9 grams of saturated fat, which accounts for 45% of the daily recommended allowance per serving.

It is crucial to note that not everyone who consumes ultraprocessed foods will develop an addiction. Genetics, stress, mental health, food environment, and marketing exposure all play a role in addiction risk. Gearhardt pointed out that while many people experience some degree of addictive pull towards these products, it is not an all-or-nothing situation.

Signs of potential addiction include eating when not hungry, consuming food past the point of fullness, hiding food, or feeling unable to control intake despite negative consequences. Gearhardt advises individuals to monitor their relationship with food and recognize warning signs of addiction.