Ultra-processed foods: addictive mechanisms similar to those linked to tobacco

Recent scientific work suggests that some ultra-processed foods share characteristics with tobacco products, both in terms of addiction-inducing mechanisms and industrial strategies. A study[1] A study published in the journal Milbank Quarterly indicates that these products are designed to maximize neurological reward and encourage repeated consumption through specific formulations and optimized industrial processes. This research is part of a larger body of evidence showing that certain foods high in refined sugars and fats can lead to addictive behaviors similar to those observed with drugs like alcohol or tobacco.

An industrial design aimed at maximizing reward and speed of delivery

Ultra-processed foods appear to be industrial products specifically designed to optimize the stimulation of the body's reward system and encourage repeated consumption. Their formulation relies on a combination of refined carbohydrates and added fats in proportions rarely found in natural foods, combined with industrial processes that achieve a high level of sensory pleasure while minimizing feelings of aversion. This optimization is based on the precise calibration of ingredients to produce a reward response intense enough to reinforce consumption without causing immediate discomfort.

A key factor is the speed at which the enhancing ingredients are delivered. Industrial processing alters the physical structure of food and reduces the natural matrix that typically slows digestion and absorption, notably by removing fiber and modifying the organization of food components. This transformation allows for faster assimilation of carbohydrates and fats and a more immediate stimulation of the brain's reward circuits.

This mechanism is comparable to that of cigarettes, whose technological design aims to enable rapid nicotine delivery to the brain in order to increase the dopaminergic response and strengthen the association between the product and the sensation of pleasure. In both cases, the speed of stimulation is a significant factor in the potential for reinforcement and repetition of the consumption behavior. Minimally processed foods, on the other hand, exhibit a more gradual absorption due to their intact structure, contributing to longer-lasting satiety signals and a more moderate neurobiological response.

Behaviors that meet the criteria for addiction

Some ultra-processed foods can elicit behaviors corresponding to the mechanisms described in addiction science, including loss of control, tolerance, withdrawal, and reactivity to environmental cues. These products can be considered delivery systems designed to maximize biological and psychological stimulation, thus promoting repeated and sometimes compulsive consumption in some individuals.

Reinforcement relies on the activation of the mesolimbic dopaminergic system, which is involved in motivation and the learning of reward-related behaviors. Refined carbohydrates and fats can produce significant dopaminergic responses when their delivery is rapid and concentrated. Repeated exposure can lead to tolerance phenomena characterized by a progressive decrease in the subjective response to the product, as well as withdrawal symptoms when consumption is reduced.

Responsiveness to environmental cues is also a key element. Sensory or contextual cues associated with ultra-processed foods can trigger anticipatory cravings even in the absence of physiological hunger, thus contributing to the maintenance of consumption patterns. These characteristics correspond to several criteria used to assess the addictive potential of substances.

Sensory and environmental engineering that encourages repeat consumption

Ultra-processed foods heavily engage the senses through the use of additives such as flavorings, colorings, emulsifiers, and stabilizers, intensifying the consumption experience and dissociating pleasure signals from the product's actual nutritional value. This sensory engineering helps maintain appeal even in the absence of physiological need and produces intense but often short-lived consumption experiences, thus encouraging repeated behavior.

At the same time, the consumption environment plays a crucial role. These products are widely available, inexpensive, and easy to consume, which encourages repeated exposure. Innovations in preservation, packaging, and distribution have contributed to their ubiquity in many everyday contexts. The high frequency of environmental cues associated with the product can reinforce the motivational mechanisms involved in consumption behaviors.

Parallels can be drawn with the history of tobacco products, whose accessibility and integration into social routines contributed to habitual use at certain times. The constant presence of products and associated signals in the environment can foster anticipatory cravings and support repetitive behaviors by activating reward systems.

Converging industrial strategies common to the commercial determinants of health

The similarities between ultra-processed foods and tobacco products also extend to industrial and economic dynamics. Several tobacco companies have historically acquired or developed food companies, facilitating the transfer of knowledge in formulation, marketing, and distribution. This industrial convergence helps explain some of the similarities observed in product design and marketing strategies aimed at supporting mass consumption.

Comparable approaches can be identified, including optimizing enhancing ingredients, manipulating sensory characteristics, increasing product availability, and adapting marketing messages to influence consumer perception. Reformulation or communication strategies can also alter the perception of product risks while preserving their consumption potential.

These elements fall within the framework of the commercial determinants of health and highlight the role of industries producing harmful goods in shaping consumer environments and influencing population-wide behavior. Through product design, marketing strategies, distribution, and commercial ubiquity, these industries implement convergent approaches aimed at supporting consumption and expanding markets, thereby contributing to the widespread exposure of populations to avoidable risk factors. These dynamics significantly contribute to the rise in numerous chronic diseases, including cardiovascular diseases, metabolic disorders, certain cancers, and other non-communicable diseases.

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[1] GEARHARDT, AN, BROWNELL, KD and BRANDT, AM (2026), From Tobacco to Ultraprocessed Food: How Industry Engineering Fuels the Epidemic of Preventable Disease. Milbank Quarterly.. https://doi.org/10.1111/1468-0009.70066