Is your bag of Potato Chips as addictive as Alcohol?

A recent analysis of two systematic reviews, encompassing 281 studies across 36 different countries, has raised concerns about the prevalence of food addiction. The study, which utilized the Yale Food Addiction Scale (YFAS) as a measurement, revealed that foods rich in refined carbohydrates and added fats, such as sweets and salty snacks, may share behavioral and biological similarities with addictive substances like alcohol and tobacco.

The research proposes that ultra-processed foods (UPFs), characterized by industrial production and high levels of refined carbohydrates and fats, may be a primary source of addictive eating patterns. UPFs tend to provide a supra-additive effect on brain reward systems when carbohydrates and fats are present in nearly equal proportions, potentially increasing their addictive potential.

Moreover, the speed at which UPFs deliver these components to the gut might contribute to their addictive nature, as substances that affect the brain more rapidly tend to be more addictive. Alterations in the food matrix of UPFs make them easier and faster to consume, offering greater bioavailability that affects the brain more swiftly than minimally processed foods.

Food additives are also suspected to enhance the addictiveness of UPFs. These additives, used to enhance flavors and textures, may become potent secondary reinforcers, contributing to addictive consumption patterns. Therefore, rigorous research and policy efforts are needed to determine the role of additives in reinforcing and sustaining the intake of UPFs.

Reference: Gearhardt A N, Bueno N B, DiFeliceantonio A G, Roberto C A, Jiménez-Murcia S, Fernandez-Aranda F et al. Social, clinical, and policy implications of ultra-processed food addiction BMJ 2023; 383 :e075354 DOI: 10.1136/bmj-2023-075354