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Individuals between the ages of 50 and 80 who fulfill criteria for an addiction to ultra-processed foods are significantly more inclined to report being overweight, or to be in fair or poor mental or physical well-being.

This generation was the first cohort of Americans to experience ultra-processed foods ubiquitously—items usually loaded with excess fat, salt, sugar, and flavor additives. They were young during a period when these products, crafted to enhance their attractiveness, became widespread.

Currently, a study indicates that 21% of women and 10% of men from Generation X and the latter part of the Baby Boom cohort, now in their 50s and early 60s, satisfy the criteria for addiction to these ultra-processed foods.

This figure is considerably higher than that observed in adults who grew up just a decade or two prior, who encountered ultra-processed foods only in adulthood. Among those aged 65 to 80, only 12% of women and 4% of men meet addiction criteria for ultra-processed foods.

This research, published in the journal Addiction by a team from the University of Michigan, is derived from a nationally representative sample of over 2,000 older Americans surveyed by the U-M National Poll on Healthy Aging.

The poll is situated at the U-M Institute for Healthcare Policy and Innovation, or IHPI, and is backed by Michigan Medicine, U-M’s academic medical institution. This recent publication builds upon a previous poll report by examining generational disparities and their connections to health further.

Assessing food addiction in a rarely examined demographic

The research team utilized the modified Yale Food Addiction Scale 2.0, a recognized instrument adapted from criteria for diagnosing substance use disorders. The scale investigates 13 experiences with ultra-processed foods and beverages that characterize addiction, including intense cravings, repeated failed attempts to reduce consumption, withdrawal symptoms, and avoiding social events due to fear of binge eating.

In this particular instance, the “substance” is not alcohol or nicotine, but highly appealing ultra-processed items like sweets, fast food, and sugary drinks. By applying clinical addiction criteria to ultra-processed foods, the study underscores the mechanisms through which these foods can “entrap” individuals.

“We aim for this research to bridge a knowledge gap concerning addiction to ultra-processed foods among older individuals, using a well-researched and standardized scale,” remarked Lucy Loch, a graduate student in U-M’s Psychology Department. “Today’s older individuals experienced a crucial developmental phase when our nation’s food landscape changed. With other research showing evident associations between the intake of these foods and chronic disease as well as premature mortality, it’s vital to investigate addiction to ultra-processed foods in this demographic.”

Disparities based on gender

Unlike traditional substance use disorders—historically more prevalent among older males—addiction to ultra-processed foods displays a contrasting trend: greater prevalence among older females.

One reason may be the aggressive advertisement of “diet” ultra-processed products directed at women during the 1980s. Low-fat cookies, microwaveable dinners, and other carbohydrate-rich offerings were marketed as solutions for weight management, yet their engineered nutrient profiles might have reinforced addictive eating behaviors.

Women currently aged 50 to 64 might have encountered ultra-processed foods during a sensitive developmental phase, which may contribute to the poll’s findings within this age bracket, according to senior author Ashley Gearhardt, U-M psychology professor and IHPI member who oversees the U-M Food and Addiction Science & Treatment Lab.

“The proportions we observe in this data greatly exceed the percentages of older adults grappling with detrimental use of alternative addictive substances, such as alcohol and tobacco,” she stated. “We also observe a distinct correlation with health and social isolation, showing significantly heightened risks of ultra-processed food addiction among those who label their mental or physical health as fair or poor, or note that they sometimes or frequently feel isolated from others.”

Key insights concerning overweight status, health condition, and social disconnection:

Perception of being overweight

• Women aged 50 to 80 identifying as overweight were over 11 times more likely to meet criteria for ultra-processed food addiction compared to those who consider their weight appropriate. Men categorizing themselves as overweight were 19 times more likely.
• Regardless of age, 33% of women identifying themselves as overweight, 13% of women who considered themselves slightly overweight, and 17% of men who regarded themselves as overweight met criteria for addiction to ultra-processed foods. Of the full sample, 31% of women and 26% of men stated they were overweight, while 40% of women and 39% of men reported being slightly overweight.

Well-being status

• Men indicating fair or poor mental health were four times more likely to meet criteria for ultra-processed food addiction; women were almost three times as likely.
• Regarding physical health, men reporting fair or poor health were three times more likely to satisfy criteria for ultra-processed food addiction, and women were nearly twice as likely.

Social disconnection

• Men and women who expressed feelings of isolation occasionally or frequently were over three times more likely to meet criteria for ultra-processed food addiction than those who did not report isolation.

The researchers propose that individuals who view themselves as overweight might be especially susceptible to “health-washed” ultra-processed foods—those advertised as low-fat, low-calorie, high-protein, or high-fiber, yet still engineered to enhance their attractiveness and increase cravings.

“These products are marketed as health-conscious options—which can be particularly problematic for those looking to limit calorie intake,” stated Gearhardt. “This affects women especially due to societal expectations surrounding weight.”

Future considerations

The cohort of older individuals currently in their 50s and early 60s is the first to spend the majority of their lives in a food landscape dominated by ultra-processed foods, according to Gearhardt.

“These findings elicit urgent inquiries regarding whether there are crucial developmental phases when exposure to ultra-processed foods poses significant risks for addiction susceptibility,” she commented. “Children and adolescents today consume an even larger share of their calories from ultra-processed foods than the middle-aged adults of today did in their own youth.

“If existing patterns continue, subsequent generations may demonstrate even heightened rates of ultra-processed food addiction as they age. Just as with other substances, early intervention may be crucial for reducing long-lasting addiction vulnerability throughout the lifespan.”

The study was supported by a National Science Foundation Graduate Research Fellowship Program (DGE-2241144) and the National Institute on Drug Abuse of the National Institutes of Health (5R01DA055027).

In addition to Loch and Gearhardt, the study’s co-authors include Matthias Kirch, Dianne Singer, and Erica Solway of IHPI, along with J. Scott Roberts and poll director Jeffrey Kullgren, both from the U-M School of Public Health and U-M Medical School.

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