Researchers at Josep Trueta University Hospital in Spain conducted a study as part of a broader research team to explore how highly processed foods might affect the brain and mood. The team reported that diets rich in ultra-processed foods, such as fast food, frozen ready meals, chocolate, and baked goods, were linked to changes in brain structure and an increased risk of depressive symptoms. The findings were published in a peer reviewed journal and are summarized in Science Direct materials.
Ultra-processed foods are defined by their ingredients, including preservatives, emulsifiers, flavor enhancers, and artificial flavors. They tend to be high in calories while offering limited nutritional value, with relatively low levels of protein and dietary fiber. Consumers often encounter these foods in convenient, mass produced formats that can contribute to higher overall energy intake.
The study enrolled 152 adults, with a notable portion of participants being obese. Volunteers completed surveys about their eating habits and provided information to gauge the severity of depressive symptoms. The research found a statistically significant association between higher consumption of ultra-processed foods and an elevated risk of depressive symptoms, as well as a tendency toward a more severe disease trajectory for those already affected.
Researchers then assessed the impact of these dietary patterns on brain structures. The results indicated that high intake of fast food, baked goods, chocolate, and ready made frozen dishes was associated with reduced volumes in the left amygdala and the posterior cingulate cortex. These regions are part of the brain’s reward system, a network involved in shaping behavior in response to positive experiences and anticipated rewards.
In practical terms, the amygdala and posterior cingulate cortex help process memories of past eating experiences and influence future food choices. The dorsomedial prefrontal cortex also showed reduced volume in the study, a region tied to cognitive control and the ability to resist immediate temptations such as a tempting treat.
Such brain changes may alter food preferences, leading to a greater craving for fatty, sugary, and high calorie foods and making it harder to stop eating. There is evidence from other research that poor nutrition can contribute to a range of illnesses, including cardiovascular disease and cancer, underscoring the broader importance of dietary quality.
While previous researchers have noted that not all ultra processed foods are harmful, the new findings highlight potential neurological and mood related risks associated with frequent consumption. The study contributes to a growing body of literature that connects diet with brain health and emotional well being, prompting further exploration of dietary guidelines and public health strategies to support healthier eating patterns.