Hacked cravings: what makes certain ultra-processed foods so addictive
CNN reports that more people may be clinically addicted to ultraprocessed foods (UPFs), driven by highly engineered blends of refined carbs, sugars, salt and fats that create intense, quick rewards. Studies using the Yale Food Addiction Scale suggest rising prevalence, with addictive foods including cookies, doughnuts, chips and fast-food meals—foods that deliver energy-dense, easy-to-digest combos that spike glucose and then crash, promoting overeating. While not everyone becomes addicted and risk varies by genetics and environment, experts warn that the food industry exploits biology, contributing to obesity, diabetes and heart disease. Reading labels, mindful eating, and regulatory debates (such as California’s plan to curb harmful UPFs in schools) are part of the response, though industry groups argue these foods provide nutrients and affordability too.