Ann Arbor Times

A new study from the University of Michigan reports that a significant portion of older Americans, especially women in Generation X and late Baby Boomers, show signs of addiction to ultra-processed foods. The research, published in Addiction and based on data from more than 2,000 participants in the U-M National Poll on Healthy Aging, finds that 21% of women and 10% of men aged 50 to 64 meet criteria for this form of addiction.

This rate is much higher than among those aged 65 to 80, where only 12% of women and 4% of men show similar signs. Researchers attribute this difference to the increased exposure Gen X and late Baby Boomers had to ultra-processed foods during their formative years. These products—often high in fat, salt, sugar, and flavorings—became widely available during their childhoods and young adulthood.

The study used the modified Yale Food Addiction Scale 2.0, which adapts substance use disorder criteria to eating behaviors. Participants were asked about experiences such as strong cravings for ultra-processed foods, unsuccessful attempts to cut back, withdrawal symptoms, and avoiding social activities due to concerns about overeating.

Lucy Loch, a graduate student at the U-M Department of Psychology and lead author on the paper, said: “We hope this study fills a gap in knowledge about addiction to ultra-processed foods among older adults, as measured by a well-studied and standardized scale. Today’s older adults were in a key developmental period when our nation’s food environment changed. With other research showing clear links between consumption of these foods and risk of chronic disease and premature death, it’s important to study addiction to ultra-processed foods in this age group.”

Unlike traditional substance use disorders—which have historically been more common among older men—the pattern here is reversed: more women are affected by ultra-processed food addiction. The researchers suggest one reason may be aggressive marketing campaigns targeting women with “diet” processed foods starting in the 1980s.

Ashley Gearhardt, senior author and professor at U-M’s Department of Psychology as well as member of IHPI (Institute for Healthcare Policy & Innovation), explained: “The percentages we see in these data far outpace the percentages of older adults with problematic use of other addictive substances, such as alcohol and tobacco. We also see a clear association with health and social isolation, with much higher risks of ultra-processed food addiction in those who call their mental or physical health status fair or poor, or say they sometimes or often feel isolated from others.”

The findings indicate that people who perceive themselves as overweight may be especially susceptible to so-called “health-washed” processed foods—products marketed as low-fat or high-protein but still engineered for maximum appeal. Gearhardt noted: “These products are sold as health foods—which can be especially problematic for those trying to reduce the number of calories they consume. This especially affects women because of the societal pressure around weight.”

Gearhardt also raised concerns about possible critical windows during development when exposure increases vulnerability: “These findings raise urgent questions about whether there are critical developmental windows when exposure to ultra-processed foods is especially risky for addiction vulnerability,” she said. “Children and adolescents today consume even higher proportions of calories from ultra-processed foods than today’s middle-aged adults did in their youth.

“If current trends continue, future generations may show even higher rates of ultra-processed food addiction later in life. Just as with other substances, intervening early may be essential to reducing long-term addiction risk across the lifespan.”

Funding for the study came from the National Science Foundation Graduate Research Fellowship Program (DGE-2241144) and the National Institute on Drug Abuse at NIH (5R01DA055027). Co-authors include Matthias Kirch, Dianne Singer and Erica Solway (IHPI), J. Scott Roberts (U-M School of Public Health), poll director Jeffrey Kullgren (U-M Medical School).