Ultraprocessed Food Addiction Rising Among Older Adults in the US
New research links industrially engineered foods to addictive eating patterns, poorer health, and social isolation in adults over 50
A University of Michigan national survey found that 12.4% of older US adults meet criteria for ultra processed food addiction (UPFA).
Rates were twice as high in women as men and strongly associated with poorer physical and mental health, social isolation, and overweight status.
Study Details:
The study, published in Addiction, analyzed 2038 adults aged 50–80 who participated in the University of Michigan’s National Poll on Healthy Aging (2022). Researchers used the Yale Food Addiction Scale 2.0, which adapts substance use disorder criteria to eating behaviors, including loss of control, cravings, and continued use despite negative outcomes.
UPFs industrial formulations high in refined carbohydrates, added fats, flavorings, and emulsifiers were defined as foods engineered to be hyperpalatable and inexpensive, including soft drinks, chips, pastries, and packaged meals.
Methodology:
Participants completed an online or phone survey assessing eating urges, health, and social factors. The team compared prevalence by age group (50–64 vs. 65–80) and by gender, controlling for body weight and self-reported mental and physical health.
Key Findings:
Overall Prevalence: 12.4% of respondents met UPFA criteria.
Gender Gap: 16.9% of women vs 7.5% of men met criteria.
Age Effect: Women 50–64 years had 21% UPFA rates vs 12% among those 65–80. Men in the same age groups showed 10.3% vs 3.7%, respectively.
Health Correlations:
Overweight adults had up to 32.7% UPFA prevalence (women).
Poor mental health increased odds by up to 4x in men.
Social isolation tripled risk across genders.
Generational Pattern: Those exposed to UPFs during adolescence showed higher lifetime addiction risk, mirroring other substance exposure trends.
Implications for Practice:
Researchers emphasize that UPFs are designed for overconsumption by exploiting the brain’s reward system the so-called “bliss factor.” Clinicians are encouraged to:
Ask patients not only what they eat but how processed it is.
Normalize gradual substitution (e.g., plain yogurt + fruit instead of flavored cups).
Address emotional and environmental triggers such as stress and isolation.
Advocate for healthier food environments like California’s upcoming 2029 ban on high-additive UPFs in school meals.
For public health policy, these findings reinforce that addiction-like responses to processed foods are not about individual willpower but about product design and marketing.