Recent research highlights the troubling similarities between the addictive properties of ultraprocessed foods and tobacco products. As our relationship with food evolves, understanding these dynamics has become increasingly vital.
Researchers from the University of Michigan, Harvard University, and Duke University argue that many ultraprocessed foods—including packaged snacks, sugary drinks, ready-to-eat meals, and fast food—are more than just unhealthy choices. They are intentionally engineered products designed to keep consumers returning for more, reminiscent of strategies employed in tobacco marketing.
This study, published in the latest issue of The Milbank Quarterly, draws on insights from addiction science, nutrition studies, and the history of tobacco regulation to illuminate these parallels.
The findings reveal that both ultraprocessed foods and tobacco products are crafted to heighten neurological rewards, encourage habitual consumption, and manipulate public perception in ways that safeguard corporate profits.
This suggests that the allure of certain snacks may not be coincidental, notes Ashley Gearhardt, the study’s lead author and a professor of clinical psychology at the University of Michigan’s Institute for Healthcare Policy and Innovation.
This recontextualization is especially relevant for young adults navigating food landscapes filled with affordable, highly palatable options. Historically, public health messages have focused on personal accountability—urging individuals to make healthier choices and exercise self-control.
However, the authors advocate for a shift in focus. Instead of merely stressing personal decisions, they propose a comprehensive examination of the systems influencing what products are available, affordable, and heavily marketed. Similar to how tobacco regulations transitioned from blaming smokers to holding corporations accountable, the researchers propose that food policy may require a comparable transformation.
Gearhardt emphasizes that the key takeaway is not that eating is equivalent to smoking. Rather, it is that many of today’s most common foods may be intentionally crafted to make moderation particularly challenging.
For a generation raised on brightly packaged snacks, convenient drive-thru options, and 24/7 delivery, the discussion transcends dietary trends and personal discipline.
“It’s essential to comprehend how these products are engineered—and who profits when ‘just one more bite’ becomes a habit,” Gearhardt asserts.
The researchers hope to ignite dialogue, especially among young adults who will influence future food culture, health policies, and consumer expectations.
If specific foods are indeed designed to be irresistible, the conversation surrounding health should shift from blame to accountability, the researchers conclude.
Source: University of Michigan
