Why We Crave Ultra-Processed Foods: The Science of Addiction

Ultraprocessed foods, such as hot dogs, French fries, and sugary drinks, are increasingly recognized as drivers of overeating and poor health outcomes due to their engineered properties that may trigger addictive-like eating behaviors.

These foods undergo extensive industrial processing and typically contain little whole food, instead relying on additives, refined sugars, unhealthy fats, and artificial flavors to enhance palatability and shelf life. Unlike minimally processed ingredients like fresh fruits or grains, ultraprocessed foods are designed to be highly rewarding, which can interfere with natural hunger and satiety signals.

Ashley Gearhardt, a professor of psychology at the University of Michigan, studies the connection between food addiction and overeating. Her research suggests that certain ultraprocessed foods can activate brain reward pathways in ways similar to addictive substances, leading to compulsive consumption despite negative health consequences.

In a recent appearance on the Michigan Minds podcast, Gearhardt explained that the combination of refined carbohydrates and added fats in ultraprocessed foods creates a potent stimulus for craving. “These combinations don’t exist in nature,” she said. “When we extract and recombine them in factories, we create substances that can override our body’s natural regulatory systems.”

This perspective aligns with growing scientific evidence linking ultraprocessed food consumption to increased risks of obesity, type 2 diabetes, cardiovascular disease, and depression. A 2022 umbrella review published in The BMJ analyzed data from over 10 million participants and found consistent associations between higher ultraprocessed food intake and adverse health outcomes across multiple systems.

Public health researchers emphasize that the issue extends beyond individual willpower. The widespread availability, aggressive marketing, and low cost of ultraprocessed foods contribute to their dominance in modern diets, particularly in low-income and food-insecure communities where access to fresh, whole foods may be limited.

Gearhardt cautions against labeling foods as “good” or “bad,” but stresses the importance of recognizing how food design influences behavior. “We need to understand that the problem isn’t just about calories — it’s about how these foods are engineered to be difficult to resist,” she noted.

Ongoing research is exploring potential policy interventions, such as front-of-package warning labels, restrictions on marketing to children, and reforms to food pricing and availability. Some countries, including Chile and Israel, have already implemented warning labels on ultraprocessed products, with early studies showing reductions in purchases of high-sugar, high-sodium, and high-fat items.

While more longitudinal and mechanistic studies are needed to fully establish causality, experts agree that reducing reliance on ultraprocessed foods and promoting diets rich in whole, minimally processed ingredients remains a key strategy for improving population health.