A recent international study suggests that high consumption of ultra-processed foods (UPFs) — common convenience foods, snacks, and ready meals — may significantly alter the brain’s structure in regions tied to appetite, reward and emotional eating. Medical Dialogues
Researchers analysed dietary habits and brain imaging data of nearly 30,000 middle-aged adults and found that individuals with higher UPF intake showed altered microstructure in key brain regions including the hypothalamus, amygdala and nucleus accumbens. These changes may shift how the brain regulates hunger, pleasure, and emotional triggers, possibly contributing to overeating and obesity.
According to the study authors, the changes in cellular integrity and tissue architecture in these brain regions might explain why people eating more ultra-processed foods tend to develop “addictive” eating behaviours. Importantly, these findings add to growing evidence that diet quality — not just calories — has deep implications for mental and neurological health.
The researchers urge policymakers, public-health experts, and individuals to take note of the long-term neurological risks associated with frequent consumption of ultra-processed foods. They recommend limiting such foods and emphasise the value of whole, unprocessed foods for overall brain health.
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