Ultra-processed food is more dangerous than overeating

Recent studies have highlighted the unexpected risks associated with the consumption of ultra processed foods (UHT), even in moderate amounts. A landmark study presented at the annual meeting of the Radiological Society of North America shows how these industrially produced products can have a significant impact on muscle fat content, regardless of the amount of calories consumed. This discovery has implications for our understanding of the impact of food quality on muscular health.

What are ultra-processed foods?

Ultra Processed Foods (UHT) are industrially manufactured products that often contain ingredients and additives not normally used in home cooking. They are designed to make products tastier, more attractive and to extend shelf life. Typical ingredients include palm oil, hydrolysed proteins, maltodextrin and high fructose corn syrup. (See more here)

Main findings of the study

The researchers analysed muscle fat content using MRI scans of 666 participants, most of whom were overweight men, with an average age of 60 years and a body mass index of 27. On average, UTTs accounted for 40% of their annual food intake. The study found:

• Higher muscle fat content: Higher fat content was also found in the thigh muscles of subjects who consumed moderate calorie intakes.
• Wider consequences: This was independent of other variables such as physical activity, age, sex and race.
• Possible association with osteoarthritis: Changes in muscle composition can contribute to osteoarthritis, a disease that affects more than 500 million people worldwide.

"Muscle fat content seemed to occur regardless of calorie intake," said Dr Zehra Akkaya, one of the lead researchers on the study. "We speculate that the higher muscle fat content is caused by the type of food-ultra-processed foods in the diet."

The wider context of UTTs and health

While the effects of UTTs on overeating and obesity have traditionally been a major topic of discussion, new research links them to a wide range of health concerns, including:

• Increased risks of diseases such as cancer, cardiovascular disorders and dementia.
• Possible effects on ageing, dental health and even mental well-being.

The food industry has been arrogant in the face of criticism, arguing that there is no formal definition of the concept of UTTs and that there is insufficient evidence of causality. However, countries such as Brazil, Israel and Belgium have already included UTTs in their dietary guidelines.

Practical health advice

Understanding the effects of UTTs highlights the need to favour minimally processed and whole foods. For people at risk of osteoarthritis or other lifestyle-related diseases, changing food quality could become an important part of a prevention strategy.

As the debate intensifies, the role of regulatory frameworks and public information campaigns is likely to increase. Of particular note is the recent nomination of Robert Kennedy as the new US Secretary of Health and Human Services, which may mark a shift in food policy by focusing greater attention on the practices of the food industry.

The article is referenced in Financial Times