University of Sydney study finds alcohol boosts cravings for ultra‑processed foods

Researchers at the University of Sydney examined how alcohol consumption influences food intake. An analysis of surveys involving more than 9,000 Australians showed that drinkers reported higher consumption of savory, ultra‑processed foods and fewer sweet foods compared with non‑drinkers. On days when participants drank, their intake of low‑protein, high‑fat processed foods rose, leading to about 40% more calories than recommended, even before accounting for the alcohol itself.

The study links this effect to the hormone FGF21, which “increases savory (umami) preference and reduces sweet preference.” Researchers suggest that alcohol‑induced hormone changes may drive appetite for protein‑poor, flavor‑rich foods, contributing to excess calorie consumption and potentially to the obesity epidemic. They note the findings are based on secondary evidence and call for limiting ultra‑processed foods, especially for regular drinkers, to mitigate weight‑gain risk.