Highly Processed Foods Linked to Addictive Eating

Highly Processed Foods Linked to Addictive Eating

Want pizza, chocolate, French fries? Highly processed foods linked to addictive eating

A new University of Michigan study confirms what has long been suspected: highly processed foods like chocolate, pizza and French fries are among the most addictive.

This is one of the first studies to examine specifically which foods may be implicated in “food addiction,” which has become of growing interest to scientists and consumers in light of the obesity epidemic.

Previous studies in animals conclude that highly processed foods, or foods with added fat or refined carbohydrates (like white flour and sugar), may be capable of triggering addictive-like eating behavior.

Clinical studies in humans have observed that some individuals meet the criteria for substance dependence when the substance is food.

Despite highly processed foods generally known to be highly tasty and preferred, it is unknown whether these types of foods can elicit addiction-like responses in humans, nor is it known which specific foods produce these responses, said Ashley Gearhardt, U-M assistant professor of psychology.

Unprocessed foods, with no added fat or refined carbohydrates like brown rice and salmon, were not associated with addictive-like eating behavior.

Individuals with symptoms of food addiction or with higher body mass indexes reported greater problems with highly processed foods, suggesting some may be particularly sensitive to the possible “rewarding” properties of these foods, said Erica Schulte, a U-M psychology doctoral student and the study’s lead author.

“If properties of some foods are associated with addictive eating for some people, this may impact nutrition guidelines, as well as public policy initiatives such as marketing these foods to children,” Schulte said.

See also: Binning on fast food leaves a scar etched in your DNA which is passed down to your children, study finds

Nicole Avena, assistant professor of pharmacology and systems therapeutics at Icahn School of Medicine at Mount Sinai in New York City, and a co-author on the study, explained the significance of the findings.

“This is a first step towards identifying specific foods, and properties of foods, which can trigger this addictive response,” she said. “This could help change the way we approach obesity treatment. It may not be a simple matter of ‘cutting back’ on certain foods, but rather, adopting methods used to curtail smoking, drinking and drug use.”

Future research should examine whether addictive foods are capable of triggering changes in brain circuitry and behavior like drugs of abuse, the researchers said.

Global Obesity: Unacceptably Slow Progress

Processed-Foods-Linked-to-Addictive-EatingGlobal progress towards tackling obesity has been “unacceptably slow,” with only one in four countries implementing a policy on healthy eating up to 2010, according to a major new six-part Series on obesity, published in The Lancet.

Global failure to tackle obesity epidemic demands new ways of thinking, say leading experts. In less than a generation, experts say, rates of child obesity have risen dramatically worldwide.

The food industry has a special interest in targeting children. Repeated exposure to highly processed foods and sweetened drinks during infancy builds taste preferences, brand loyalty, and high profits.

This year the global market for processed infant foods is expected to be worth a staggering $19 billion, up from $13.7 billion in 2007. Yet, few countries have taken regulatory steps to protect children from the negative health effects of obesity or implemented widely-recommended healthy food policies.

Most have relied solely on voluntary moves by the food industry, with no evidence of their effectiveness.

“Our understanding of obesity must be completely reframed if we are to halt and reverse the global obesity epidemic. On one hand, we need to acknowledge that individuals bear some responsibility for their health, and on the other hand recognise that today’s food environments exploit people’s biological (eg, innate preference for sweetened foods), psychological (eg, marketing techniques), and social and economic (eg, convenience and cost) vulnerabilities, making it easier for them to eat unhealthy foods,” explains Dr Christina Roberto, from the Harvard T.H. Chan School of Public Health, USA.

“It’s time to realise that this vicious cycle of supply and demand for unhealthy foods can be broken with ‘smart food policies’ by governments alongside joint efforts from industry and civil society to create healthier food systems.”

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