Ultra-Processed Foods Linked to Increased Fat in Thigh Muscles, Study Finds

New research reveals a connection between high consumption of processed foods and changes in muscle composition, potentially raising the risk of knee osteoarthritis.

A study of 666 participants found that diets consisting of 40% ultra-processed foods were associated with higher fat levels in thigh muscles, regardless of calorie intake or physical activity.
The accumulation of intramuscular fat is linked to reduced muscle quality and a greater risk of developing knee osteoarthritis, a costly and prevalent health condition.
Ultra-processed foods, such as frozen pizzas, sugary drinks, and packaged snacks, are engineered to be highly palatable and disrupt the brain's reward system, making them harder to avoid.
The study, conducted by researchers at the University of California-San Francisco, is the first to use MRI imaging to examine the relationship between diet quality and muscle composition.
Experts emphasize that targeting modifiable lifestyle factors, such as reducing processed food intake and maintaining a balanced diet, is key to managing musculoskeletal health and preventing osteoarthritis.