Recent research has highlighted unexpected risks associated with consuming ultra-processed foods (UPFs), even in moderate amounts. A landmark study presented at the annual meeting of the Radiological Society of North America shows how these industrially manufactured products may significantly affect fat levels in muscles, regardless of calorie intake. This finding has implications for our understanding of how food quality affects musculoskeletal health.
What are ultra-processed foods?
Ultra-processed foods (UPFs) are industrially manufactured products that often contain ingredients and additives not normally used in home cooking. They are designed to make products tastier and more appealing while extending their shelf life. Common ingredients include palm oil, hydrolyzed proteins, maltodextrin and high-fructose corn syrup. (Read more here)
Key findings of the study
Researchers analyzed muscle fat levels using MRI scans from 666 participants, most of whom were overweight men with an average age of 60 and a body mass index of 27. On average, UPFs accounted for 40% of their annual food intake. The study found:
- Higher levels of fat in muscles: Higher fat levels were detected in the participants’ thigh muscles, including among those who consumed moderate amounts of calories.
- Broader implications: This association was observed regardless of other variables such as physical activity, age, sex and race.
- Possible link to osteoarthritis: Changes in muscle composition may contribute to osteoarthritis, a condition that affects more than 500 million people worldwide.
“Fat in the muscles appeared to accumulate regardless of calorie intake,” said Dr. Zehra Akkaya, one of the study’s lead researchers. “We would venture to suggest that the higher fat content in muscles is caused by the type of food—the ultra-processed foods in the diet.”
UPFs in the broader health context
Although the effects of UPFs on overeating and obesity have traditionally been the main focus of discussion, emerging research links them to many other health concerns, including:
- Increased risks of conditions such as cancer, cardiovascular disease and dementia.
- Potential effects on ageing, dental health and even mental well-being.
The food industry has been dismissive of the criticism, arguing that there is no official definition of UPFs and insufficient evidence of causality. However, countries including Brazil, Israel and Belgium have already incorporated UPFs into their dietary guidelines.
Practical health advice
Understanding the effects of UPFs highlights the need to prioritize minimally processed and whole foods. For people at risk of osteoarthritis or other lifestyle-related conditions, improving food quality could become an important part of a preventive strategy.
As the debate intensifies, the role of regulatory frameworks and public awareness campaigns is also likely to grow. The recent naming of Robert Kennedy as the nominee for US health secretary deserves particular attention, as it may signal a shift in food policy toward greater scrutiny of food industry practices.
This article is based on a report in the Financial Times
