SHOULD SOME ULTRA-PROCESSED FOODS BE TREATED AS ADDICTIVE SUBSTANCES?

-

 

SHOULD SOME ULTRA-PROCESSED FOODS BE TREATED AS ADDICTIVE SUBSTANCES?

    


Researchers from the United States, Brazil, and Spain, including scientists with the Fralin Biomedical Research Institute at VTC, published an analysis in a special edition of the British Medical Journal with a timely and controversial recommendation: It's time for an international shift in the way we think about ultra-processed food.

"There is converging and consistent support for the validity and clinical relevance of food addiction," said Ashley Gearhardt, the article's corresponding author and a psychology professor at the University of Michigan. "By acknowledging that certain types of processed foods have the properties of addictive substances, we may be able to help improve global health."

While people can give up smoking, drinking, or gambling, they can't stop eating, said co-author Alexandra DiFeliceantonio, assistant professor at the Fralin Biomedical Research Institute. The challenge, and the open and controversial question, is defining which foods have the most potential for addiction and why.

Their work was published Oct. 10 in Food For Thought, a special edition of the British Medical Journal, a high-impact publication and one of the world's oldest medical journals.

DiFeliceantonio is also associate director of the Fralin Biomedical Research Institute's Center for Health Behaviors Research and an assistant professor in the Department of Human Nutrition, Foods, and Exercise in the College of Agriculture and Life Sciences at Virginia Tech.

Not all foods have the potential for addiction, the researchers said.

"Most foods that we think of as natural, or minimally processed, provide energy in the form of carbohydrate or fat -- but not both," DiFeliceantonio said.

Researchers gave the example of an apple, salmon, and a chocolate bar. The apple has a carbohydrate-to-fat ratio of roughly 1-to-0, while the salmon has a ratio of 0-to-1. In contrast, the chocolate bar has a carbohydrate-to-fat ratio of 1-to-1, which appears to increase a food's addictive potential.

"Many ultra-processed foods have higher levels of both. That combination has a different effect on the brain," DiFeliceantonio said. Researchers also called for more study into food additives' role in industrial processing. Key takeaways from the analysis include:

  • Behaviors around ultra-processed food, which are high in refined carbohydrates and added fats, may meet the criteria for substance use disorder diagnosis in some people. Those behaviors include less control over intake, intense cravings, symptoms of withdrawal, and continued use despite such consequences as obesity, binge eating disorder, poorer physical and mental health, and lower quality of life.
  • This global health challenge needs to consider geographic differences. In a review of 281 studies from 36 countries, researchers found that ultra-processed food addiction is estimated to occur in 14 percent of adults and 12 percent of children. In some countries, ultra-processed foods are a needed source of calories. Even within high-income countries, food deserts and other factors could limit access to minimally processed foods. Researchers noted that people facing food insecurity rely more on ultra-processed foods and are more likely to demonstrate food addiction.
  • Viewing some foods as addictive could lead to novel social justice, clinical care, and public policy approaches. Policies implemented in Chile and Mexico -- taxes, labeling, and marketing -- are associated with decreased caloric intake and purchases of foods high in sugar, saturated fat, and salt. In the United Kingdom, a salt-reduction program was associated with declining stroke and coronary artery disease deaths.

The co-authors represent international expertise on food addiction, nutrition physiology, gut-brain reward signaling, food policy, behavioral addiction, and eating disorders. They call for more study and science surrounding ultra-processed foods,

"Given how prevalent these foods are -- they make up 58 percent of calories consumed in the United States -- there is so much we don't know." DiFeliceantonio said.

The researchers call for more study into such areas as how complex features of ultra-processed foods combine to increase their addictive potential, better defining which foods can be considered addictive; differences among countries and communities, including disadvantaged communities; the value of public-health messaging; and clinical guidelines for preventing, treating, and managing addiction to ultra-processed foods.

In addition to Gearhardt and DiFeliceantonio, authors include Nassib B. Bueno, a professor at Universidade Federal de Alagoas in Brazil; Christina A. Roberto, associate professor in the Department of Medical Ethics and Health Policy at the University of Pennsylvania's Perelman School of Medicine; and Susana Jiménez-Murcia and Fernando Fernandez-Aranda, both professors in the Department of Clinical Psychology at the University Hospital of Bellvitge in Spain.

Comments

Post a Comment

Popular posts from this blog

PEOPLE WITH OBESITY BURN LESS CALORIES DURING THE DAY

-
Image
  PEOPLE WITH OBESITY BURN LESS CALORIES DURING THE DAY Building on prior studies with healthy-weight participants, the new research includes different body sizes.         New research indicates that weight influences how and when bodies burn energy. An Oregon Health & Science University study published in the journal  Obesity  found people who have a healthy weight use more energy during the day, when most people are active and eat, while those who are obese spend more energy during the night when most people sleep. The study also found that during the day, those with obesity have higher levels of the hormone insulin -- a sign that the body is working harder to use glucose, an energy-packed sugar. "It was surprising to learn how dramatically the timing of when our bodies burn energy differed in those with obesity," said the study's first author, Andrew McHill, Ph.D., an assistant professor at the OHSU School of Nursing and the Oregon Institute of ...
Read more

WHAT CAUSES ITCHING, AND WHAT STOPS IT?

-
Image
  WHAT CAUSES ITCHING, AND WHAT STOPS IT?         It can be a relief to scratch the occasional itch, but when itch gets out of control, it can become a severe health problem. How does the body know when to stop? Scientists at UC San Francisco are getting close to an answer. In a breakthrough that could transform how doctors treat conditions from eczema to allergies, they have discovered a feedback loop centered on a single immune protein called IL-31 that causes the urge to itch and dials back nearby inflammation. The findings, published on October 13th in  Science Immunology , lay the groundwork for a new generation of drugs that interact more intelligently with the body's innate self-regulating ability. Previous approaches suggested that IL-31 signals itch and promotes skin inflammation. However, the UCSF team discovered that nerve cells, or neurons, that respond to IL-31, triggering a scratch, also prevent immune cells from overreacting and causing more ...
Read more

A VEGAN DIET IMPROVES CARDIOVASCULAR HEALTH, ACCORDING TO A NEW STUDY

-
Image
  A VEGAN DIET IMPROVES CARDIOVASCULAR HEALTH, ACCORDING TO A NEW STUDY         In a study with 22 pairs of identical twins, Stanford Medicine researchers and their colleagues have found that a vegan diet improves cardiovascular health in as little as eight weeks. Although it's well-known that eating less meat improves cardiovascular health, diet studies often need to be enhanced by genetic differences, upbringing, and lifestyle choices. By studying identical twins, however, the researchers were able to control for genetics and limit the other factors, as the twins grew up in the same households and reported similar lifestyles. "Not only did this study provide a groundbreaking way to assert that a vegan diet is healthier than the conventional omnivore diet, but the twins were also a riot to work with," said Christopher Gardner, Ph.D., the Rehnborg Farquhar Professor and a professor of medicine. "They dressed the same, they talked the same, and they had a banter ...
Read more