Key Points:
Scientists compare ultra-processed foods to cigarettes in terms of addiction risk.
Study finds sugar and fat combinations trigger brain responses similar to nicotine.
Researchers say product engineering drives compulsive consumption, not just willpower.
High intake links to obesity, diabetes and heart disease.
Experts call for stricter regulation and marketing controls.
Scientists are drawing a striking comparison between ultra-processed foods and cigarettes. A new analysis published in The Milbank Quarterly suggests that certain junk foods may trigger addictive patterns in the brain similar to nicotine, raising urgent public health concerns.
Researchers argue that ultra-processed foods are not just unhealthy. They are engineered in ways that can drive compulsive consumption, making them difficult to resist and potentially harmful at a population level.
The research highlights how ultra-processed foods deliver rapid doses of refined carbohydrates and fats that activate the brain’s reward system. These combinations stimulate dopamine responses in ways that resemble how nicotine affects smokers.
Scientists explain that the speed and intensity of this reward response matter. Like cigarettes, ultra-processed foods provide quick reinforcement, encouraging repeated use. Over time, this pattern may create habitual overconsumption that feels difficult to control.
The study notes that these foods are industrially designed for maximum palatability. Manufacturers carefully calibrate sugar, fat, salt and texture to enhance the eating experience and promote repeat intake.
Experts cited in the reports argue that many ultra-processed foods meet key criteria used to define addictive substances. These include:
Strong cravings
Loss of control over intake
Continued consumption despite health consequences
Researchers emphasize that this is not simply about lack of willpower. The formulation of these products plays a central role in driving overconsumption.
The comparison to tobacco extends beyond brain chemistry. Scientists point out similarities in corporate strategies, including product engineering, aggressive marketing and efforts to frame consumption as a matter of personal responsibility rather than structural influence.
High consumption of ultra-processed foods has been associated with obesity, type 2 diabetes, cardiovascular disease and other chronic illnesses. These foods typically contain high levels of refined sugars, unhealthy fats and additives, while offering limited nutritional value.
Researchers suggest that the food industry’s marketing strategies resemble tactics historically used by tobacco companies. These include:
Targeting children and vulnerable populations
Using health-oriented claims to create a misleading perception of safety
Some experts argue that terms like “low fat” or “multigrain” can mask the highly processed nature of certain products, much like “light” cigarettes once reassured smokers.
Reference:
Gearhardt, Ashley N., Kelly D. Brownell, and Allan M. Brandt. 2026. “From Tobacco to Ultraprocessed Food: How Industry Engineering Fuels the Epidemic of Preventable Disease.” Milbank Quarterly 104, no. 1 (February): 0202. https://onlinelibrary.wiley.com/doi/10.1111/1468-0009.70066
(Rh/ARC)
