Social, clinical, and policy implications of ultra-processed food addiction

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Abstract

Conceptualising ultra-processed foods high in carbohydrates and fats as addictive substances can contribute to efforts to improve health, argue Ashley Gearhardt and colleagues

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Most cited references 102

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Diagnostic and Statistical Manual of Mental Disorders

American Psychiatric Association (2013)

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Ultra-processed foods: what they are and how to identify them

Carlos A. Monteiro, Geoffrey Cannon, Renata B. Levy … (2019)

The present commentary contains a clear and simple guide designed to identify ultra-processed foods. It responds to the growing interest in ultra-processed foods among policy makers, academic researchers, health professionals, journalists and consumers concerned to devise policies, investigate dietary patterns, advise people, prepare media coverage, and when buying food and checking labels in shops or at home. Ultra-processed foods are defined within the NOVA classification system, which groups foods according to the extent and purpose of industrial processing. Processes enabling the manufacture of ultra-processed foods include the fractioning of whole foods into substances, chemical modifications of these substances, assembly of unmodified and modified food substances, frequent use of cosmetic additives and sophisticated packaging. Processes and ingredients used to manufacture ultra-processed foods are designed to create highly profitable (low-cost ingredients, long shelf-life, emphatic branding), convenient (ready-to-consume), hyper-palatable products liable to displace all other NOVA food groups, notably unprocessed or minimally processed foods. A practical way to identify an ultra-processed product is to check to see if its list of ingredients contains at least one item characteristic of the NOVA ultra-processed food group, which is to say, either food substances never or rarely used in kitchens (such as high-fructose corn syrup, hydrogenated or interesterified oils, and hydrolysed proteins), or classes of additives designed to make the final product palatable or more appealing (such as flavours, flavour enhancers, colours, emulsifiers, emulsifying salts, sweeteners, thickeners, and anti-foaming, bulking, carbonating, foaming, gelling and glazing agents).

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Epidemiology of DSM-5 Alcohol Use Disorder: Results From the National Epidemiologic Survey on Alcohol and Related Conditions III.

Bridget F Grant, Risë Goldstein, Tulshi D Saha … (2015)

National epidemiologic information from recently collected data on the new DSM-5 classification of alcohol use disorder (AUD) using a reliable, valid, and uniform data source is needed.

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Author and article information

Contributors

Ashley N Gearhardt: Role: professor

Nassib B Bueno: Role: professor

Alexandra G DiFeliceantonio: Role: assistant professor

Christina A Roberto: Role: associate professor

Susana Jiménez-Murcia: Role: professor

Fernando Fernandez-Aranda: Role: professor

Journal

Journal ID (nlm-ta): BMJ

Journal ID (iso-abbrev): BMJ

Journal ID (publisher-id): BMJ-UK

Journal ID (hwp): bmj

Title: The BMJ

Publisher: BMJ Publishing Group Ltd.

ISSN (Print): 0959-8138

ISSN (Electronic): 1756-1833

Publication date Collection: 2023

Publication date (Electronic): 10 October 2023

Volume: 383

Electronic Location Identifier: e075354

Affiliations

[1 ]Department of Psychology, University of Michigan, Ann Arbor, Michigan, USA

[2 ]Faculdade de Nutrição, Universidade Federal de Alagoas, Maceió, Brazil

[3 ]Fralin Biomedical Research Institute at VTC, Department of Human, Nutrition Foods, and Exercise, Virginia Polytechnic Institute and State University, Blacksburg, Virginia, USA

[4 ]Department of Medical Ethics and Health Policy, Perelman School of Medicine, University of Pennsylvania, Philadelphia, USA

[5 ]Department of Clinical Psychology, University Hospital of Bellvitge-IDIBELL, Barcelona, Spain

[6 ]Department of Clinical Sciences, School of Medicine and Health Sciences, University of Barcelona, Barcelona, Spain

[7 ]Ciber Fisiopatologia Obesidad y Nutrición, Instituto Salud Carlos III, Barcelona, Spain

[8]Correspondence to: A N Gearhardt ageahar@ 123456umich.edu

Article

Publisher ID: BMJ-2023-075354.r2 Publisher ID: geaa075354

DOI: 10.1136/bmj-2023-075354

PMC ID: 10561019

PubMed ID: 37813420

SO-VID: 67832bd9-cfdf-40af-ad9c-9965aff57836

License:

This is an Open Access article distributed in accordance with the Creative Commons Attribution Non Commercial (CC BY-NC 4.0) license, which permits others to distribute, remix, adapt, build upon this work non-commercially, and license their derivative works on different terms, provided the original work is properly cited and the use is non-commercial. See: http://creativecommons.org/licenses/by-nc/4.0/.

Social, clinical, and policy implications of ultra-processed food addiction

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Abstract

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cGMP: Generators, Effectors and Therapeutic Implications Conference

Most cited references 102

Diagnostic and Statistical Manual of Mental Disorders

Ultra-processed foods: what they are and how to identify them

Epidemiology of DSM-5 Alcohol Use Disorder: Results From the National Epidemiologic Survey on Alcohol and Related Conditions III.

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