Feeling Low? Your Ultra-Processed Food Habit Might Be to Blame, Study Suggests - Video

A recent study published in Food Science & Nutrition has highlighted a strong association between ultra-processed food consumption and elevated levels of food addiction and negative mood states. The research concluded that individuals with higher ultra-processed food intake also exhibited significantly higher scores for food addiction and mood disturbances, pointing to the need for public health strategies addressing psychosocial factors in dietary behavior.

The study involved 3,997 adults aged 18–65 who completed an online survey between September 2024 and January 2025. Participants self-reported their demographic data, anthropometrics, and food intake habits. Ultra-processed food intake was measured using the Screening Questionnaire of Highly Processed Food Consumption, while food addiction and hedonic hunger were assessed using the Yale Food Addiction Scale and Power of Food Scale, respectively. Emotional states were gauged using the

Depression Anxiety Stress Scale-21.

Results showed that younger, female, single, and unemployed individuals were more likely to consume higher amounts of ultra-processed food. These individuals also had significantly higher food addiction and Depression Anxiety Stress Scale-21 scores.

The study found that 86.7% of participants met the criteria for food addiction—a figure the researchers advised interpreting with caution due to potential sampling and measurement biases. Furthermore, regression analysis revealed that ultra-processed food intake was inversely related to age and gender, and positively related to food addiction and mood symptoms.

The researchers emphasize the importance of targeting emotional and psychological factors through interventions and awareness campaigns to curb ultra-processed food consumption and foster healthier eating behaviors.

References: Mengi Çelik Ö, Güler Ü, Ekici EM. Factors Affecting Ultra‐Processed Food Consumption: Hedonic Hunger, Food Addiction, and Mood. Food Science & Nutrition, 2025,

DOI: 10.1002/fsn3.70248, https://onlinelibrary.wiley.com/doi/full/10.1002/fsn3.70248