Your Cart is Empty
A new brain imaging study indicates that ultra-processed food consumption increases hunger and overeating resulting in weight gain. This is concerning and sparks worries that these widespread products may fundamentally reshape our eating patterns. This may be a result of altered brain structure by changing neural pathways.
Ultra-processed foods are industrially manufactured products containing ingredients such as high-fructose corn syrup, white sugar, white flour, vegetable oils (soy, corn, safflower, canola, etc), stabilizers, artificial antioxidants, and various synthetic compounds. They typically contain high levels of sugar, sodium, fat, and carbohydrates, while lacking vitamins, minerals, and antioxidants. This combination is linked to adverse health affects including overweight and obesity.
The study scanned the brains of nearly 30,000 middle-aged adults and identified structural changes in regions controlling hunger and food cravings. There were notable differences in brain areas governing appetite, impulse, and feelings with higher ultra-processed food consumption.
It was found that brain structural changes, including fewer cell bodies and greater extracellular space volume, indicate a neurodegenerative process that may cause neuroinflammation, which likely contributes to altered eating patterns.
Consumption of ultra-processed foods boosts cravings for these foods by triggering inflammation in the brain’s reward center. Increased intake was associated with thickening in the brain area essential for recognizing objects and processing shapes, indicating alterations in how the brain interprets visual food stimuli.
Ultra-processed foods are engineered for intense palatability, blending sugar, fat, and salt to swiftly activate dopamine-fueled reward circuits, promoting ongoing consumption. This disruption impairs our ability to feel satisfied, control urges, and make sound nutritional choices. This could result in a pattern of excessive eating.
To view the original scientific study click below:
Ultra-processed food consumption affects structural integrity of feeding-related brain regions independent of and via adiposity
Recent research reveals that constipation is linked to a greater risk of heart attacks and strokes, with the danger escalating significantly in individuals who also suffer from high blood pressure. These findings underscore the importance of viewing constipation not merely as a digestive problem, but as a potential cardiovascular risk factor requiring serious attention.
Microplastics have become inescapable. We're ingesting them through food and water, and even inhaling them daily. These tiny fossil-fuel-based particles, smaller than 5 mm, have now been detected deep inside human bones, cartilage, and spinal discs. A recent study reveals that microplastics can penetrate bone tissue, including the marrow, where they may disrupt metabolic processes and harm skeletal health.
Ultra-processed foods now make up nearly 60% of calories in the average U.S. adult's diet. These highly manufactured items are increasingly dominating American eating habits. A major U.S. cohort study involving over 100,000 participants, found that those with the highest intake of ultra-processed foods had a 41% greater risk of lung cancer compared to those with the lowest intake.