University of Michigan research identifies addictive properties of ultra-processed foods

Research from the University of Michigan has identified why certain foods, such as chocolate, ice cream, fries, pizza, cookies, and chips, are particularly difficult to stop consuming.

A 2015 study established a ranking of the most addictive foods, noting that they share a common characteristic: they are ultra-processed and high in sugar, salt, and/or fats. While refined carbohydrates and fats are known to promote addictive eating behaviors, their presence in natural foods does not carry the same effect. The addictive potential is significantly increased when these ingredients are highly processed to maximize fat and refined carbohydrate content, making the foods more palatable and rewarding.