Additional harmful effects of ultra-processed foods discovered… “Increased risk of knee osteoarthritis”

by times news cr
Photo = Getty images korea.

A study showed that consuming a lot of ultra-processed foods can cause knee osteoarthritis by‍ increasing the proportion of fat in the thigh muscles, even if you exercise a lot and are slim.

Ultra-processed foods that have been chemically‍ processed to artificially flavor or color have been linked to risks such as diabetes, heart‌ disease, ⁢and cancer in recent ​decades. This time, it has been newly revealed that the composition‍ of muscles can be changed.

Researchers at⁢ the university of California, San Francisco (UCSF) ​discovered a link between ultra-processed foods‌ and the accumulation of intramuscular fat in thigh muscles. The research results were announced at‌ the⁤ annual meeting of the North American Society⁢ of Radiology on the 4th (local time).

According to researchers, eating ultra-processed foods can ⁢fundamentally change muscle structure. these changes appeared to⁤ be unrelated​ to the ​amount ‍of exercise or calories consumed.

Increased fat ⁣content within the thigh muscles is considered a potential risk‍ factor for muscle weakness as well as knee osteoarthritis.

This study was conducted on 666 men and women who were classified as obese ​with an average age of 60 years and an average body mass index (BMI, body weight (kg) divided by the ⁣square of height (m))⁤ of 27. As a result of the diet analysis, ultra-processed foods‌ accounted for‌ about 40%⁤ of ​the food consumed by the participants.

Interesting facts ​were revealed ⁣as an inevitable result of‌ analyzing ‍the participants’ thigh muscles using magnetic resonance imaging (MRI).The more ultra-processed foods you eat, the more fat you store inside your ​thigh muscles. For example, obese women who consumed two-thirds of their calories from ultra-processed foods had almost twice ⁣as much fat in their thigh muscles compared to women whose ⁢calories consumed only one-third.

This relationship ⁤appeared consistently regardless of several variables. Simply put, the‌ same results were seen regardless of whether one was physically active or mainly sedentary, whether he or she consumed a lot or few calories, and whether his or her body type was fat ​or thin.

This finding is ‍very vital as muscle quality‍ is closely related to the development of osteoarthritis.If a lot of fat⁤ accumulates in the thigh muscles,the risk of‌ developing knee osteoarthritis increases.

“Previous studies by our team ⁤and others have shown that ⁢quantitative and functional ‌decline in thigh muscles⁢ is associated with the onset and progression of knee osteoarthritis,” said ⁣Zehra Akaya, a radiology and biomedical imaging ‍researcher at UCSF School of Medicine who led the study. Dr. Zehra Akkaya said in a press release.

Analysis of ⁤MRI ⁣images revealed that muscle loss due to consumption of‌ ultra-processed foods occurs‍ consequently of ‘fatty degeneration’, in which muscle fibers are replaced by fat.

Osteoarthritis is a disease that ⁢significantly⁤ reduces quality of life by not only causing pain but also limiting activity.
According to Dr. Akaya, osteoarthritis is the largest cause of medical expenses worldwide,⁣ excluding cancer.

“In adult ​populations at risk ⁤for knee or hip osteoarthritis, consumption of ultra-processed foods is associated with increased fat in the thigh muscles,” said Dr. Akaya. “These results are ⁢consistent with dietary energy intake, ⁣BMI, ⁢socioeconomic factors, and physical

ultra-processed foods such as ramen, soda, hot dogs, frozen pizza, and mass-produced bread are increasingly gaining ⁤influence due to their long⁣ shelf life and the convenience of being consumed immediately without cooking. However, the optimal combination‍ of sugar, fat, salt, ⁢and carbohydrates in specially designed, ultra-processed foods hijacks the ​brain’s reward system, making it difficult to determine when to stop eating. ⁤

Park Hae-sik, Donga.com⁢ reporter [email protected]

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    How does the ⁢consumption of ultra-processed⁣ foods affect muscle health in older⁢ adults?

    Interview between Time.news Editor​ and dr. Zehra⁢ Akkaya, UCSF Radiology & Biomedical⁣ Imaging Researcher

    Time.news Editor⁤ (Editor): Good ​afternoon, Dr. Akkaya, and ‌thank you for joining us today. Your recent study on the impacts of ultra-processed foods on⁤ muscle fat composition has ⁢garnered important attention.Can you start by summarizing the main findings of your research?

    Dr. Zehra Akkaya (Dr. Akkaya): Thank you for having me! Our ‍study found a compelling connection‍ between​ the consumption of ultra-processed foods ⁢and the accumulation of intramuscular fat in the thigh muscles.This fat accumulation is ‌concerning because ⁢it can lead to‌ muscle weakness and​ increase the risk of knee osteoarthritis,regardless⁤ of exercise levels or body weight.

    Editor: That’s ⁢fascinating yet alarming.what led you to explore the relationship⁤ between diet and muscle composition?

    Dr. Akkaya: Previous ⁤research indicated that ultra-processed foods, ⁤known for⁤ being high in sugars and unhealthy fats,⁢ contribute to various chronic diseases such as diabetes and heart disease. ‌We wanted to ⁣investigate how these‌ foods might also change muscle composition, particularly ​considering muscle health’s vital role in mobility and quality​ of‌ life.

    Editor: ‌It’s captivating that your study focused on a demographic classified as obese with an average⁣ age​ of 60.​ Why did you choose this particular ⁢group ​for‌ your​ research?

    Dr.‌ Akkaya: This demographic is at a heightened risk for both ‌obesity ‌and osteoarthritis. By focusing on them,​ we‌ aimed to gather data on ⁣the specific ⁤effects of ‌ultra-processed foods within⁢ a​ population already vulnerable to muscle and ⁤joint issues, providing ⁢clear⁤ insights into potential dietary interventions.

    Editor: You mentioned that even individuals who ⁣are active or consume ​fewer‍ calories still experienced similar ⁤results.⁤ Can you explain‍ why that is​ significant?

    Dr.Akkaya: Certainly. This finding suggests that diet can fundamentally alter muscle composition⁢ independent of lifestyle factors. It highlights that even ⁤if individuals are physically active, if their diet⁣ consists largely of ultra-processed foods,⁣ they​ may still be at significant ‍risk for muscle ‌degeneration and associated health issues like knee osteoarthritis.

    Editor: The link between muscle fat accumulation and osteoarthritis‌ is ⁣serious. What​ are ⁣the broader implications of your research for public health?

    Dr. Akkaya: Our‌ research underscores the importance of dietary choices in managing‍ health, especially⁣ as we age. Osteoarthritis is a leading cause of disability globally, ⁢causing​ both pain and significant medical expenses. If we can raise awareness about how diet impacts⁣ muscle health, we could possibly intervene earlier and mitigate some of these issues.

    Editor: That leads me to ⁢wonder about solutions. What recommendations would you offer to​ individuals based on your study’s ‌findings?

    Dr. Akkaya: ⁢I encourage ⁢individuals⁤ to minimize their‌ intake of ultra-processed foods.​ focus on‌ whole, nutrient-dense ‍foods​ like fruits, vegetables, whole grains, and ‍lean proteins. Not‍ only will this‌ help in maintaining a healthy weight, but⁢ it can‍ also ‌improve muscle quality, reducing the risk of knee osteoarthritis.

    editor: Thank​ you for‌ sharing such valuable insights, Dr. ⁤Akkaya. Last question—what’s next for you and your research team?

    Dr.​ Akkaya: We ⁤plan to expand our research to⁣ include a broader range of populations to see ​if these findings hold⁤ true​ across different demographics. We’d ​also like​ to investigate potential biological mechanisms behind⁢ these changes in muscle structure.Our goal is to create ⁣a more robust understanding of how diet influences ⁤muscle health and physical function.

    Editor: ​ That⁣ sounds promising, and we look‍ forward⁢ to following your work. Thank you ⁣once‌ again for your time, Dr. Akkaya!

    Dr. ⁤Akkaya: Thank you for having me. It’s been a pleasure to discuss our findings!

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