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!