Highly processed foods can be considered addictive substances based on established scientific criteria

Abstract

Background: There is growing evidence that an addictive-eating phenotype may exist.There is significant debate regarding whether highly processed foods (HPFs; foods with refined carbohydrates and/or added fats) are addictive. The lack of scientifically grounded criteria to evaluate the addictive nature of HPFs has hindered the resolution of this debate. Analysis:The most recent scientific debate regarding a substance's addictive potential centered around tobacco. In 1988, the Surgeon General issued a report identifying tobacco products as addictive based on three primary scientific criteria: their ability to (1) cause highly controlled or compulsive use, (2) cause psychoactive (i.e. mood-altering) effects via their effect on the brain and (3) reinforce behavior. Scientific advances have now identified the ability of tobacco products to (4) trigger strong urges or craving as another important indicator of addictive potential. Here, we propose that these four criteria provide scientifically valid benchmarks that can be used to evaluate the addictiveness of HPFs. Then, we review the evidence regarding whether HPFs meet each criterion. Finally, we consider the implications of labeling HPFs as addictive. Conclusion:Highly processed foods (HPFs) can meet the criteria to be labeled as addictive substances using the standards set for tobacco products. The addictive potential of HPFs may be a key factor contributing to the high public health costs associated with a food environment dominated by cheap, accessible and heavily marketed HPFs.

A new circuit underlying the renewal of appetitive Pavlovian responses: Commentary on Brown and Chaudhri (2022)

“…So‐called cue reactivity is a core component of psychopathologies that contend with relapse as a barrier to recovery, such as binge eating and alcohol use disorder. Reactivity to cues and contexts associated with palatable foods or alcohol are enduring relapse triggers (Gearhardt & DiFeliceantonio, 2022; Valyear et al, 2022), even in people that have undergone surgical treatment interventions (Budak & Thomas, 2009; Ho et al, 2018). Uncovering the neural circuits that subserve the capacity for cues and contexts to encourage the pursuit of rewards, like palatable foods and alcohol, informs efforts to understand and prevent relapse.…”

Determinants of food reward and some parallels with vehicles for self‐administration of nicotine, caffeine and alcohol

“…Gearhardt & DiFeliceantonio [1] note, as do others [2,3], that addictive drugs 'tap into' the systems that have evolved to motivate adaptive behaviour, including the procurement and ingestion of food.…”

“…Gearhardt & DiFeliceantonio [1] argue that highly processed foods (HPFs) should be considered addictive. They build their case by discussing commonalities between the motivational features of tobacco use and eating behaviour, and they note some properties of HPFs which may contribute to their high reward value.…”

“…A key question that arises from this conceptualization of appetite and body weight control concerns the compositional features of foods that determine their reward value. Gearhardt & DiFeliceantonio [1] argue that sweetness and saltiness, and food carbohydrate and fat content, are especially potent in this respect. Given that carbohydrates (including sugars) and fats are the main energy-yielding nutrients in foodstuffs, it is axiomatic that they will be valued.…”

“…Gearhardt & DiFeliceantonio [1] note, as do others [2, 3], that addictive drugs ‘tap into’ the systems that have evolved to motivate adaptive behaviour, including the procurement and ingestion of food. In relation to eating behaviour, we [4, 5] make the case that, by default, eating is rewarding, and it is more rewarding when our upper gastrointestinal tract is empty.…”