Eating ultra-processed foods may rewire the brain and lead to overeating

An international team of scientists analyzed brain scans of nearly 30,000 participants and found surprising links between frequent consumption of ultra-processed foods (UPFs) and measurable differences in brain structure. These differences can be part of a feedback loop that encourages overeating and food addiction.

“Our findings suggest that high consumption of ultra-processed foods is associated with differences in the brain. These associations may be linked to behavioral patterns such as overeating, although causal relationships cannot be confirmed by our study. The observed associations are not explained solely by inflammation or obesity, but the ingredients and additives typical of UPFs, such as emulsifiers, may play a role.” “Also a role, although this requires more longitudinal or experimental evidence.” explains the study’s joint first author, Arsene Kanyamibwa from the University of Helsinki.

Processing vs. Hyperprocessing: Understanding the Difference

Not all processed foods are harmful. Many processed items, especially those that are plant-based, are beneficial parts of a balanced diet. However, ultra-processed foods — those containing artificial additives and chemically modified ingredients — raise major health concerns.

“In particular, processed foods of plant origin, such as frozen vegetables, can be recommended. Another good example of the benefits of pasteurization is milk. In contrast, foods with a high percentage of chemically modified ingredients and additives, such as processed meat products, cause problems.”

Implications for diet and general health

Kanyamibwa highlights how such emerging research has an impact on personal dietary choices and public health policy.

“Given the growing body of evidence, reducing the intake of ultra-processed foods and strengthening regulatory standards in food processing may be critical steps toward ensuring better public health outcomes,” Kanyamibwa asserts.

The investigation relied on data from the UK Biobank, a large-scale health database of middle-aged participants from across the UK. The research was conducted through a collaboration between the University of Helsinki and McGill University’s Montreal Neurological Institute, combining expertise in nutrition, neuroscience and imaging analysis to explore how modern diets affect the human brain.