Study Finds Ultra-Processed Foods Could Raise Thigh Fat, Boost Osteoarthritis Risk

Study Finds Ultra-Processed Foods Linked to Increased Fat and Arthritis Risk, Regardless of Exercise

A new study suggests that ultra-processed foods—such as mass-produced breads, cereals, packaged meals, and sugary drinks—may lead to increased fat in the muscles, particularly in the thighs, which could elevate the risk of osteoarthritis, even for individuals who exercise regularly.

Researchers at the University of California, San Francisco (UCSF) analyzed MRI scans of the thighs of 666 participants from the National Institutes of Health’s Osteoarthritis Initiative. Their findings indicate that diets high in ultra-processed foods are associated with higher levels of intramuscular fat in the thighs, a condition that may heighten the risk of knee osteoarthritis.

Key Findings:

• Participants who consumed more ultra-processed foods had significantly more fat in their thigh muscles.
• The increase in thigh muscle fat occurred regardless of calorie intake, exercise habits, or body mass index (BMI).
• While none of the study participants had osteoarthritis at the start of the research, the data suggests that the consumption of ultra-processed foods could contribute to the early stages of this condition.

Dr. Zehra Akkaya, the lead researcher, highlighted that the study offers valuable insights into how diet can impact muscle health. “Our findings show a clear connection between the consumption of ultra-processed foods and an increase in fat within thigh muscles, independent of other factors like physical activity or calorie consumption,” she said.

The participants in this study, who averaged 60 years of age, had a BMI of 27 (overweight), and about 40% of their diet over the past year consisted of ultra-processed foods. Despite the modest size of the study, it marks the first use of MRI technology to explore the relationship between diet and muscle quality in this context.

A Broader Health Concern:

This study adds to growing evidence of the harmful effects of ultra-processed foods on health. A June 2024 study in Neurology found that a 10% increase in the consumption of these foods was linked to higher risks of cognitive decline and strokes. Additionally, a 2023 study indicated that women who ate a lot of ultra-processed foods might be at a greater risk of developing depression.

What Are Ultra-Processed Foods?

Ultra-processed foods are typically ready-to-eat products that undergo chemical processing or high-pressure shaping to enhance appearance, taste, or shelf life. They are often low in essential nutrients like fiber and protein but high in sugars, fats, and salts, and frequently contain artificial additives. Examples include potato chips, sugary snacks, frozen meals, breakfast cereals, and processed meats such as hot dogs and bologna.

These foods can trigger the brain’s reward system, making it harder to stop eating, and contribute to the rising global obesity epidemic.

Implications for Health:

The UCSF study underscores the potential dangers of ultra-processed foods, which not only contribute to obesity but also increase the risk of osteoarthritis, a major health concern worldwide. Dr. Akkaya emphasized that reducing the consumption of these foods could help fight obesity and prevent osteoarthritis, ultimately leading to better health outcomes.

“Osteoarthritis is a growing and costly health issue, and it is closely linked to obesity and poor lifestyle choices,” Dr. Akkaya said. “Lifestyle modifications, including dietary changes, could play a crucial role in managing and preventing this condition.”

As the world grapples with the increasing prevalence of osteoarthritis, this study provides an important reminder of how diet directly impacts our long-term health, particularly in aging populations.

Source