A major new study has found a link between eating ultra processed food (UPFs) and structural changes to the brain, which could result in ‘uncontrolled eating’.
Researchers say their findings demonstrate that “UPF consumption may perpetuate itself” due to differences in the brain linked to diets high in UPFs.
The international team examined brain scans from 30,000 people, with the study’s shared first author, Arsène Kanyamibwa from the University of Helsinki, saying: “Our findings suggest that higher consumption of ultra-processed foods is associated with differences in the brain.
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“These associations could be linked to behavioural patterns such as overeating, though causal relationships cannot be confirmed by our study. The observed associations are not solely explained by inflammation or obesity; ingredients and additives typical to UPFs, such as emulsifiers may also play a role, although this requires further longitudinal or experimental evidence.”
While concerns have been raised about the impact of UPFs on health outcomes, some processed items – such as frozen peas – have benefits. It is the industrial additives and chemically changed ingredients in UPFs that experts say could be linked to health issues.
Arsène Kanyamibwa said: “In sum, we present evidence that eating UPFs increases several nutrient and metabolic markers of disease and is associated with structural brain changes in areas that regulate eating behaviour.
“Based on our findings and available literature, we hypothesize that a vicious cycle of UPF-brain associations is possible, where UPF consumption might lead to changes in the brain…and that changes in those feeding-related brain areas might further lead to Uncontrolled Eating.
“These findings provide insight into how UPF consumption may perpetuate itself while contributing to adverse health effects.
“Given the growing body of evidence, reducing ultra-processed food intake and strengthening regulatory standards in food manufacturing may be crucial steps toward ensuring better public health outcomes.”
Read more in npj Metabolic Health and Disease
