A new study indicates that high consumption of ultra-processed foods may be associated with increased fat accumulation in thigh muscles, potentially heightening the risk of knee osteoarthritis. Researchers found that individuals at risk of knee osteoarthritis who consumed more ultra-processed foods exhibited higher levels of fat within their thigh muscles, with the connection persisting even after accounting for calorie intake, fat intake, physical activity, and sociodemographic factors.
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The findings, published in Radiology by the Radiological Society of North America, underscore concerns about the impact of ultra-processed foods on health. These foods often include breakfast cereals, spreads, packaged snacks, hot dogs, sugary beverages, and ready-to-eat meals, frequently comprising industrially produced ingredients that can lead to overeating by stimulating the brain's reward system.
Lead author Zehra Akkaya, a researcher with the Clinical & Translational Musculoskeletal Imaging group at the University of California, San Francisco, noted the decline of natural ingredients in diets alongside rising obesity and knee osteoarthritis rates. Akkaya and her team sought to determine whether increased ultra-processed food intake was linked to changes in thigh muscle fat composition.
The study analyzed data from 615 participants in the Osteoarthritis Initiative, a U.S. research program supported by the National Institutes of Health. None of the participants showed signs of osteoarthritis on imaging at the time of the study, with an average age of 60 and an average body mass index of 27, classified as overweight. Approximately 41% of their food intake was identified as ultra-processed.
The results revealed a significant association between the consumption of ultra-processed foods and fat accumulation within thigh muscles, independent of overall calorie intake. MRI scans revealed fatty degeneration of muscle tissue, indicating fat infiltrating muscle fibers rather than healthy muscle composition.
Akkaya explained that the use of standard, non-enhanced MRI scans in the study represents a practical approach for both routine medical application and further research. This study contributes to a growing body of evidence suggesting that dietary quality plays a crucial role in body composition beyond mere calorie count.
The study emphasizes the importance of nutrition in muscle health and the management of knee osteoarthritis. Although addressing obesity is a critical strategy in combating knee osteoarthritis, Akkaya stressed that the quality of one's diet also merits greater focus. Early interventions for knee osteoarthritis typically involve lifestyle modifications, including a balanced diet and regular exercise, but the findings suggest that minimizing ultra-processed food intake could enhance muscle quality and alleviate some of the burdens associated with knee osteoarthritis.
Akkaya remarked that while previous research has connected ultra-processed foods with various negative health effects, data regarding their influence on body composition relative to knee osteoarthritis have been limited. This study provides new insights into how ultra-processed food consumption affects muscle health.