Betcha can’t eat just one: Addiction to ultraprocessed foods is real and increasing

Betcha Can’t Eat Just One: The Rising Prevalence of Ultraprocessed Food Addiction

Betcha can t eat just one – When it comes to food, what makes a dish so compelling that it feels like a compulsion? Is it the rich combination of fat and sugar? The crisp texture of a salty snack? Or the way certain ingredients trigger a surge of pleasure in our brains? While a homemade chocolate chip-oatmeal cookie might satisfy these cravings, the modern food landscape has evolved to deliver even more intense rewards. Studies suggest that the addictive potential of ultraprocessed foods is not just a myth—it’s a growing reality in America.

The Science of Cravings: From Grandma’s Kitchen to Grocery Shelves

Ultraprocessed foods, which dominate up to 70% of grocery store aisles, are engineered to maximize sensory appeal. Unlike the simple, whole ingredients in traditional recipes, these products rely on a blend of additives to create an irresistible “hedonic punch.” Ashley Gearhardt, a psychology professor at the University of Michigan, notes that even foods once considered comforting—like her grandmother’s cookies—can’t compete with the precision of industrial food design. “Grandma doesn’t have access to proprietary sensory scientists that create a burst of flavors that fade, leaving you wanting more,” she explains. This engineered experience is what sets ultraprocessed foods apart and makes them a focal point in discussions about food addiction.

“Ultraprocessed products have a nutritional signature—based on the neuroscience of food reward—that Mother Nature never delivers to you in a single food,” Gearhardt says.

Humans have always craved calories, but the modern food system has amplified these desires. Nutrients like sodium, glucose, and fats are essential for survival, yet their overabundance in UPFs can overwhelm our natural regulatory mechanisms. “For our ancestors, securing enough of these nutrients was a life-or-death task,” Gearhardt adds. “Today, they’re available in endless quantities, often at the touch of a button.” This disconnect between primal need and modern abundance creates a perfect storm for addiction.

From Willpower to Pathologization: A Shift in Perspective

Traditionally, overeating was blamed on personal weakness or lack of discipline. However, recent research challenges this view, framing food addiction as a biological response rather than a moral failing. Evan Forman, a professor at Thomas Jefferson University, argues that the widespread availability of ultraprocessed foods has made it difficult for individuals to resist. “Foods packed with these key nutrients are easily and instantaneously available in every vending machine, fast-food restaurant, and grocery store—and can even be delivered to your door,” he notes. This accessibility, he claims, mirrors the way addictive substances like heroin or fentanyl are distributed, making willpower alone insufficient to combat the issue.

“Instead of regulating our food, we’re pathologizing people, calling overeating a disease, and then prescribing them medication,” Forman says.

Forman highlights the role of GLP-1 medications in treating obesity, which he sees as a response to the overabundance of ultraprocessed foods. These drugs target the brain’s reward system, suggesting that the problem lies not with individuals’ choices but with the food environment itself. “If you look at the phenomenon of GLP-1 medications, this overabundance is what they are treating,” he explains. “We shouldn’t make the argument that people should simply resist these foods—it would be like telling someone to resist heroin.”

Who’s Affected? The Numbers Behind the Trend

The data is clear: food addiction is no longer a niche concern. According to the Yale Food Addiction Scale, 14% of older adults in the U.S. and 21% of women aged 50 to 64 now meet clinical criteria for ultraprocessed food addiction. These figures are rising, driven by the omnipresence of UPFs in daily life. Globally, 12% of children are also classified as addicted to such foods, a statistic that has influenced policy changes like California’s recent law, which aims to eliminate the most harmful UPFs from school meals by 2035.

Gearhardt’s research, which helped shape this legal framework, reveals that the most addictive foods are those that combine refined carbohydrates, fats, and flavor enhancers in ways that activate the brain’s reward pathways. “We did a study asking 1,600 American adults to rate the addictiveness of various foods,” she explains. “Over 90% of the products in the highest tier of perceived addictiveness were ultraprocessed foods—especially those high in refined carbs and fats.” The results underscore a pattern: the more hyperpalatable a food, the more likely it is to trigger cravings.

“People come in with their favorite villain: ‘I think it’s fat.’ ‘I think it’s sodium.’ ‘I think it’s carbs,’ or whatever,” Gearhardt says.

Yet, not all UPFs are equally addictive. The key lies in how manufacturers balance ingredients to maximize enjoyment while minimizing satiety. “The combination of hyperpalatable elements—like sugar, fat, and salt—creates a cycle that keeps people coming back,” Gearhardt explains. This manipulation mimics the strategies used in other addictive industries, where the goal is to keep consumers engaged for as long as possible.

Reclaiming the Narrative: A Call for Systemic Change

As the evidence mounts, experts are urging a shift in how we perceive food addiction. Gearhardt and Forman emphasize that the problem isn’t with individuals but with the design of the food system itself. “The industry is essentially exploiting a deep-seated biological response,” Forman says. “These foods are engineered to trigger dopamine release, making them as compelling as drugs or alcohol.”

This perspective challenges the notion that addiction to UPFs is a personal failure. It’s a systemic issue, where accessibility, affordability, and marketing all contribute to a cycle of consumption. “We need to address the root causes—like the availability of these foods in our communities—rather than focusing solely on individual behavior,” Gearhardt argues. By recognizing the role of UPFs in shaping our dietary habits, society can move toward solutions that prioritize health over profit.

While the fight against ultraprocessed food addiction is still in its early stages, the growing body of research suggests that it’s a problem worth tackling. From the neurological basis of cravings to the global impact of policy changes, the conversation is evolving. As consumers become more aware, the hope is that the next generation will view these foods not as temptations, but as carefully crafted products designed to keep us eating—and craving—long after the last bite is gone.