Ultra-processed foods may affect the brain and lead to overeating
Not all processed foods are problematic
A pioneering international study utilizing brain imaging of approximately 30,000 participants has unveiled alarming associations between the consumption of ultra-processed foods (UPFs) and differences in brain structure, which may fuel the cycle of overeating.
"Our findings suggest that higher consumption of ultra-processed foods is associated with differences in the brain. These associations could be linked to behavioural patterns such as overeating, though causal relationships cannot be confirmed by our study. The observed associations are not solely explained by inflammation or obesity; ingredients and additives typical to UPFs, such as emulsifiers may also play a role, although this requires further longitudinal or experimental evidence," explains the shared first author of the research Arsène Kanyamibwa from the University of Helsinki.
While not all processed foods are inherently harmful—many, particularly plant-based processed items, play beneficial roles in our diet—the study highlights the pressing concern regarding UPFs, which contain chemically modified ingredients and additives.
“In particular, processed foods of plant origin, such as frozen vegetables, can be recommended. Another good example of the benefits of processing is the pasteurisation of milk. In contrast, foods high in chemically modified ingredients and additives, such as processed meat products, are problematic”
Kanyamibwa emphasizes the importance of this growing body of evidence in shaping public health strategies and personal dietary choices.
"Given the growing body of evidence, reducing ultra-processed food intake and strengthening regulatory standards in food manufacturing may be crucial steps toward ensuring better public health outcomes," Kanyamibwa asserts.
The study, utilizing the UK Biobank's extensive cohort of middle-aged individuals from the United Kingdom, was conducted in partnership with researchers from the University of Helsinki and McGill University's Montréal Neurological Institute.
Original publication
Filip Morys, Arsene Kanyamibwa, Daniel Fängström, Max Tweedale, Alexandre Pastor-Bernier, Houman Azizi, Lang Liu, Annette Horstmann, Alain Dagher; "Ultra-processed food consumption affects structural integrity of feeding-related brain regions independent of and via adiposity"; npj Metabolic Health and Disease, Volume 3, 2025-4-8
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