Are Highly Processed Foods Linked To Food Addiction?

addictive eatingMy addiction is potato chips. What’s yours?

—–

According to a recent University of Michigan study, highly processed foods really are addictive.

One of the rudimentary studies of its kind examined specifically that foods may be linked to nutrition addiction, which is becoming increasingly else interesting to researchers and the men in general due to the ongoing obesity epidemic.

Foods like chocolate, pizza and French fries were found to be the most addictive, suitable to their highly processed nature. However, unprocessed foods with no added fat or refined carbohydrates like brown rice and salmon were not associated through addictive behaviors.

“Individuals with symptoms of fare addiction or with higher body mass indexes reported greater problems by highly processed foods, suggesting some may have existence particularly sensitive to the possible ‘rewarding’ properties of these foods,” reported Erica Schulte, a U-M psychology doctoral observer and the study’s lead maker, in a university statement.

Co-composer Nicole Avena, assistant professor of pharmacology and systems therapeutics at Icahn School of Medicine at Mount Sinai in New York City explained the weight of the findings, “This is a capital step towards identifying specific foods, and properties of foods, what one. can trigger this addictive response,” she related. “This could help change the resolved mode of action we approach obesity treatment. It may not have ~ing a simple matter of ‘keen back’ on certain foods, but the sooner, adopting methods used to curtail smoking, toping and drug use.”

“This is a before anything else step towards identifying specific foods, and properties of foods, that can trigger this addictive response,” she uttered. “This could help change the room for passing we approach obesity treatment. It may not be a simple matter of ‘cutting back’ on certain foods, but sooner, adopting methods used to curtail smoking, toping and drug use.”

The findings appear in the current issue of PLOS ONE.

Image Credit: Jon Sullivan/Wikimedia Commons/Public Domain (CC0)

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