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Recent findings by a psychologist from the University of Michigan and their colleagues present compelling evidence that ultra-processed foods—including chips, cookies, sodas, and other highly engineered items—are not merely alluring; they have the potential to be addictive.

Such ultra-processed products can incite behaviors associated with addiction that fulfill the clinical criteria utilized for diagnosing substance use disorders.

The researchers, coming from the realms of addiction science and nutrition, contend that overlooking this within diagnostic frameworks constitutes a perilous error with serious ramifications for public health worldwide.

This urgent appeal arises during a crucial juncture. Recent Congressional hearings in the U.S. have highlighted the association between addictive ultra-processed foods and the increasing rates of chronic illnesses in children, while a significant lawsuit filed in Philadelphia in late 2024 accuses 11 food corporations of intentionally creating and promoting addictive items aimed at children.

In light of escalating concerns, the Food & Drug Administration and National Institutes of Health have initiated a new collaborative project modeled after the successful Tobacco Regulatory Science Program—signifying an emerging consensus that addiction science should now be integrated into the food system.

“Individuals are not developing addictions to apples or brown rice,” stated lead author Ashley Gearhardt, a psychology professor at the University of Michigan. “They are grappling with industrial items specifically crafted to impact the brain similarly to a drug—quickly, intensely, and repeatedly.”

The groundbreaking article, published in Nature Medicine, consolidates evidence from nearly 300 studies across 36 countries, illustrating that ultra-processed foods can take over the brain’s reward pathways, inciting cravings, loss of control, and continued use despite adverse effects—hallmark characteristics of addiction.

Neuroimaging research indicates that people displaying compulsive consumption of these items exhibit brain circuit disruptions closely resembling those found in alcohol and cocaine dependencies. Remarkably, medications that alleviate cravings for ultra-processed foods have also demonstrated the capability to decrease compulsive drug consumption, highlighting shared neurobiological processes.

Significantly, Gearhardt and their team underscore a double standard: Conditions such as nitrous oxide and caffeine use disorder have been included in the Diagnostic and Statistical Manual of Mental Disorders, which categorizes mental health disorders, albeit based on limited evidence. In contrast, despite abundant and increasing support, addiction to ultra-processed foods has yet to gain even preliminary acknowledgment as a condition deserving further investigation.

“The standards for acknowledging addiction have been considerably lower in other instances,” co-author Erica LaFata, assistant research professor at Drexel University’s Center for Weight, Eating, and Lifestyle Science, remarked. “It’s high time ultra-processed food addiction was evaluated with the same scientific rigor.”

Detractors frequently argue that food, unlike narcotics or tobacco, is essential for survival. However, the authors refute this assertion by distinguishing clearly between whole foods and ultra-processed varieties. Just as cigarettes bear little resemblance to unprocessed tobacco, contemporary junk foods are devoid of nutrients and laden with refined sugars, fats, and additives engineered for maximum stimulus.

“We’ve established a food landscape saturated with products that act more like nicotine than nutrition,” the researchers stated. “And children are the primary targets.”

The authors urge public health officials, healthcare practitioners, and policymakers to take swift action: formally acknowledge the addiction to ultra-processed foods, allocate funding for research and clinical resources for identification and treatment, and implement protective measures akin to those applied in tobacco regulation—including restrictions on marketing to minors, clearer labeling, and public awareness campaigns.

“We’re not asserting that all food is addictive,” Gearhardt clarified. “We’re indicating that a significant number of ultra-processed foods are crafted to be addictive. Unless we acknowledge that fact, we will continue to let down those most affected—particularly children.”

Gearhardt’s research received partial funding from a grant from the National Institute on Drug Abuse (R01DA055027).

Additional co-authors include: Alyssa Moran from the University of Pennsylvania and Nora Volkow, director of the National Institute of Drug Abuse.

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