Impact of Ultra-Processed Foods on the Brain Raises Concerns Among Experts
The way ultra-processed foods may affect the brain has caused concern among some health experts. They suggest that brain changes caused by consuming a diet high in these foods can make cutting down on them difficult, especially for younger individuals.
The release of the neurotransmitter dopamine in the brain creates the feeling of pleasure. This neurotransmitter registers all pleasure in the same way, whether it is in response to drugs, money, positive experiences, or food. Neuroscientist Nora Volkow links this response to our basic instinct for survival, stating, "For most of evolution, food was scarce," thereby necessitating motivation for survival.
However, the highs of dopamine release from food are comparatively lower and the speed slower than with many known addictive substances such as drugs. Although this indicates that food is less addictive, its accessibility, convenience, and low cost make it challenging to avoid.
Research indicates that some foods, particularly those high in fat and sugar (which many ultra-processed foods are), stimulate a greater sense of reward than others. According to psychologist Dr Douglas Lisle, this can lead to a "dietary pleasure trap," as biological instincts drive individuals "to seek the most pleasure for the least pain and the least effort."
Dopamine may also interact with the neurotransmitter glutamate, which plays a role in habit learning, craving, and relapse.
In a BBC documentary, Dr Chris van Tulleken consumed 80 percent ultra-processed foods for a month — the same percentage as one-fifth of the population according to research. Over the four-week experiment, an activity scan of his brain exhibited connections between areas responsible for reward and areas that drive repetitive, automatic behaviour. "These were connections that weren't there before," he stated, adding that the response is similar to that expected from individuals consuming addictive drugs, such as alcohol or cigarettes. Notably, the changes persisted for more than six weeks after the experiment concluded.
