Ultra-processed foods compared to cigarettes, study calls for stricter regulation

Ultra-processed foods should be regulated in a way similar to cigarettes because of their growing risks to public health, according to a new study published on February 3 in the healthcare journal The Milbank Quarterly.

The research, conducted by scholars from Harvard University, the University of Michigan, and Duke University, argues that ultra-processed foods share key characteristics with tobacco products. These foods, often referred to as UPFs, include items such as soft drinks, packaged snacks, biscuits, and crisps that contain artificial flavours, colourings, emulsifiers, and preservatives, and are widely consumed worldwide.

The study says both cigarettes and UPFs are deliberately engineered to encourage repeated consumption. Researchers noted that manufacturers design flavour, texture, and chemical composition to stimulate reward pathways in the brain, increasing cravings and compulsive use.

The authors also criticised marketing practices in the food industry, saying labels such as low-fat or sugar-free can be misleading. They compared these claims to cigarette filters promoted in the 1950s as safer alternatives, despite offering little real health benefit.

Ashley Gearhardt, a professor at the University of Michigan, said many patients describe cravings for ultra-processed foods in ways similar to nicotine addiction. She added that some former smokers report replacing cigarettes with fizzy drinks and sugary snacks.

While food is essential for survival, unlike tobacco, the researchers said this makes regulation more urgent, as people cannot easily avoid exposure. The study calls for stronger measures such as marketing restrictions, legal action, and greater industry accountability.

Some experts urged caution, saying health impacts may also stem from UPFs replacing healthier foods rather than addiction alone.