Processed foods tied to knee arthritis risk via thigh fat
A UCSF-led study published in Radiology found that higher consumption of ultraprocessed foods is linked to greater fat infiltration in thigh muscles and a higher risk of knee osteoarthritis, independent of total calories, weight, or exercise. Using data from 615 participants in the Osteoarthritis Initiative, researchers observed that those consuming about 41% of daily calories from ultraprocessed foods had more thigh fat and weaker muscle quality, which can stress the knee. The study does not prove causation and relied on self-reported diets, focusing on individuals already at higher risk for knee issues. Reducing ultraprocessed foods may help preserve muscle quality and knee health.