Ultra-processed foods may change the structure of the brain

 

Eating ultra-processed foods appears to alter the structure of the brain in a way that then stimulates the consumption of those foods, trapping it in a kind of "vicious circle," says a Montreal researcher who recently participated in a study on the subject.

The study, the authors write, presents "evidence demonstrating that the consumption of ultra-processed foods (...) is associated with structural changes in the brain in areas that regulate eating behavior."

In general, they continue, "the lesions (...) could promote unsuitable diets (i.e. more ultra-processed foods) and metabolic diseases, thus perpetuating a vicious circle".

                              change brain structure


"It is precisely the fact that it is an ultra-processed product that has a negative effect on the brain," summarized Professor Filip Morys, of the Montreal Neurological Institute.

The international team of researchers drew these conclusions from the analysis of brain imaging images of about 30,000 participants at the vast UK Biobank who had been asked about their eating habits.

Professor Morys and his colleagues found, first, that the consumption of ultra-processed foods was linked to a range of negative metabolic factors, such as high blood pressure or higher blood sugar levels, BMI and waist-to-hip ratio.

"We also observed that this was related to very specific changes in brain structure," he added.

In particular, the researchers measured lower cell density in the nuclei accumbens, structures that appear to play an important role in the reward system and addiction ― which could indicate "a neurodegenerative process," Morys said.

"Maybe it changes the way we think about our food," he said. It might be more rewarding or we might want it more, so we tend to eat more."


Based on their findings and the available literature, the authors of the new study hypothesize that a vicious cycle between ultra-processed foods and the brain is possible," in which the consumption of these foods could lead to changes in the brain "and that changes in these diet-related areas of the brain could lead to uncontrolled eating."

"These findings provide a better understanding of how the consumption of ultra-processed foods can perpetuate itself while contributing to adverse health effects," the authors write.

The broad category of ultra-processed foods includes products such as soft drinks, instant noodles, and potato chips, as well as less obvious foods such as flavored yogurts and store-bought wholemeal breads.


These are foods that have been industrially produced and contain ingredients that are not usually found in a home kitchen, such as emulsifiers, preservatives, artificial colours and flavours.

It is these substances, Morys said, that are likely responsible for the changes in the brain. Animal studies point in this direction.

According to the most recent data available, ultra-processed foods account for nearly 45% of the daily energy intake of Canadians aged 20 and older.

Their consumption has been associated, directly or indirectly, with a multitude of health problems, from depression to cardiovascular disorders, Alzheimer's and Parkinson's.

They are so ubiquitous in our food environment that it is virtually impossible to avoid them entirely. However, the new study provides new reasons to be cautious and reduce consumption as much as possible, Morys said.


"We don't want to say that all ultra-processed foods are bad for you, but there are some that are worse than others," he concluded. So it would certainly be better to avoid them than to constantly indulge yourself by eating them."

The findings of this study were published by the scientific journal npj Metabolic Health and Disease, which is part of the larger Nature family.

conclusion:

Future research is needed to test these findings in controlled experimental studies, and to explore which specific features of UPFs—such as calorie density, specific additives, or the blend of nutrients—are most responsible for these brain changes. Understanding this could help in developing healthier food alternatives and more effective strategies to reduce UPF consumption.