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Consuming large amounts of ultra-processed foods may harm muscle health, according to new research. These foods are typically high in sugar and salt and often include various additives. While much of the existing research has focused on other health effects, the link between ultra-processed foods and muscle quality has received less attention. What’s less widely recognized is that diet plays an important role in overall musculoskeletal health.
Muscles store fat in two primary forms, with intermuscular fat sitting between muscles and intramuscular fat stored within muscle fibers. These fat deposits are present in everyone to some degree. However, when energy isn’t being used efficiently or when metabolic disorders such as type 2 diabetes occur, fat tends to build up, particularly in the spaces between muscles.
The study followed 615 adults with an average age close to 60. Most participants were either overweight or had obesity, based on BMI classification. Participants reported their intake of 102 foods, including frequency and portion size over the past year. Each item was categorized using the NOVA system, allowing researchers to estimate the share of ultra-processed foods in each person’s diet. MRI scans of the thigh examined fat buildup in 10 separate muscles.
Participants who ate more ultra-processed foods tended to have more fat inside their thigh muscles, regardless of their weight, diet, or lifestyle. The pattern appeared in both men and women. Rather than sitting beneath the skin or collecting around the waist, this fat had infiltrated the muscles themselves, particularly the adductor and flexor groups.
Although this study does not yet determine whether higher fat levels in thigh muscles speed up joint damage, a large body of research shows that ultra-processed foods raise the risk of diabetes, heart disease, and cancer. Reducing intake of these foods remains important for overall health.
To view the original scientific study click below:
Ultra-processed Foods and Muscle Fat Infiltration at Thigh MRI: Data from the Osteoarthritis Initiative
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