Unraveling the Mystery: Why Ultra-processed Foods Are So Addictive According to Recent Clinical Research

Ever wonder why many people can't stop after just one chip? Ultra-processed foods keep you coming back for more. From chicken nuggets to breakfast cereal, flavored yogurts, and sodas, ultra-processed foods are all around us. Statistics indicate that these foods account for 58% of the caloric intake of adults and children in the United States.

Unfortunately, despite being popular and easy to grab, ultra-processed foods have been linked to negative health effects, which have impacted public health outcomes. A research study looking into the connection between ultra-processed foods and increased risk of death tracked the lifestyle habits of over half a million adults for 30 years. The study revealed that consuming more ultra-processed foods was associated with a moderate increase in death from any cause and deaths specifically related to heart disease and diabetes.

Following this, researchers at the National Institute of Health (NIH) have undertaken a study to discover why ultra-processed foods are hard to resist. The study aims to better understand the reason for bad health outcomes, including increased weight gain and to possibly improve the health outcomes of population groups by making ultra-processed foods less harmful.

What Are Ultra-processed Foods, and Why Are They Everywhere?

Food is often categorized using the NOVA classification system into four groups based on the level of processing it has undergone. One of these classifications is ultra-processed foods, which are formulated chiefly or entirely from substances extracted from foods or derived from food constituents. These foods have undergone extensive transformation from the original food and often contain little to no whole foods.

Ultra-processed foods are created using various additives or chemicals that imitate or enhance the taste and qualities of foods. They are designed to be extremely convenient—by being ready-to-eat and long-lasting—as well as palatable and appealing to consumers. They are often calorie-dense, low in fiber, and contain little to no healthy nutrients. Due to the low-cost ingredients and long shelf life, they are also highly profitable for manufacturers.

The convenience, affordability, as well as aggressive marketing strategies associated with ultra-processed foods are some of the major reasons why they have become a staple diet in our world today.

Understanding Why Ultra-Processed Foods Are Hard to Resist

Substantial evidence links ultra-processed foods to negative health outcomes. However, scientists have yet to determine exactly why these foods have such adverse effects.

To address this, researchers at the National Institutes of Health (NIH) have launched a research study aimed at understanding why ultra-processed foods are so challenging to resist, with the goal of making them less harmful to health. The clinical study, set to conclude in 2025, involves 36 participants who will each spend 28 days at the NIH. During this period, they will be provided with three meals a day—one week of unprocessed meals and three weeks of mostly ultra-processed meals—while researchers track their blood samples, body fat, weight, and caloric expenditure. Participants will also complete surveys and wear continuous glucose monitors on their upper arms to track blood sugar fluctuations and activity trackers on their wrists, ankles, and waists to monitor any variations in activity.

This study builds on groundbreaking nutrition research conducted in 2019 by the same NIH team, which found that ultra-processed foods were linked to increased calorie intake and weight gain. However, as Dr. Kevin Hall, a senior investigator at the NIH and key lead in both studies, notes, “the study hadn’t been replicated and didn’t explain why people tend to overeat ultra-processed foods.” The new study aims to replicate those findings while also exploring two main theories that may explain why these foods are so hard to resist and often lead to weight gain.

The first theory suggests that the enticing combination of ingredients found in most ultra-processed foods—such as sugars, salts, fats, and carbs—activates the brain’s reward system, making people crave more. This phenomenon, known as hyperpalatability, is described by Terra Fazzi, assistant professor of psychology at the University of Kansas: “Your brain is like, ‘Oh my god, we need another bite of that,’” even when “your stomach is like, ‘Oh, please don’t do that, we’re so full.’”

The second theory posits that because ultra-processed foods are often calorie-dense but less filling than unprocessed foods, people may consume more of them to achieve satisfaction.

Shaping the Future of Public Health: What’s Next?

Results from the research study can have serious public health impact. In the words of Josiemer Mattei, an associate professor of nutrition at the Harvard T.H. Chan School of Public Health, “If this study can clarify why ultra-processed foods contribute to weight gain, it could inform nutrition policies. For example, policymakers might develop warning labels for certain foods to highlight their potential health risks.” Furthermore, if the trial reveals that certain foods lead to weight gain due to their high-calorie content or engineered tastiness, this insight could help consumers identify which foods are safer to consume and which should be limited. Food manufacturers could potentially use this information to produce processed foods that are less likely to cause weight gain, perhaps by reducing sodium or sugar content or adding fiber to increase bulk without adding calories.

Studypages is Committed to Nutrition-based Clinical Research

Nutrition-based research has become increasingly important in today's world, where chronic diseases, obesity, and food insecurity are on the rise. The role of diet and nutrition in promoting health and preventing illness is more critical than ever. Initiatives like the American Heart Association’s Healthcare by Food program underscore the growing awareness of how our food choices impact our well-being.

As we face global health challenges and lifestyle-related diseases, the value of nutrition research is undeniable. This focus on nutrition also reflects a broader move towards holistic health, with more people recognizing the link between diet and long-term health. Nutrition-based research not only addresses current health issues but also helps shape future public health strategies, offering preventive and therapeutic solutions that are essential for improving health outcomes worldwide.

At Studypages, we fully understand the crucial role that clinical research plays in advancing nutrition and improving health outcomes for all. We are dedicated to breaking down barriers and eliminating silos in research. Stay connected with us as we promote collaboration through our integrated, user-friendly platform to drive innovation in clinical research.