THE ultra-processed foods (AUT) continue to make headlines. Long singled out for their role in obesity and other chronic pathologies, these industrial products now raise questions about their impact beyond simple caloric excess. A recent study, presented at the annual meeting of the Radiological Society of North America, demonstrates a correlation between the consumption of these foods and fatty infiltration in the thigh muscles, a problem with significant clinical implications.
Fat infiltration in the thigh muscles
The researchers, based in Turkey and the United States, analyzed MRI images of the thigh muscles of 666 participants at risk of osteoarthritis, a chronic disease affecting the joints. Result: those whose diet contained a significant portion of ultra-processed foods — around 40% of their diet — had more fat infiltrated into their muscles.
“Muscle fat accumulation appears to occur regardless of caloric intake“, specifies Zehra Akkaya, member of the research team. The scientists hypothesize that this type of muscle fat could be specifically linked to components of ultra-processed foods, such as added sugars, processed fats and artificial flavors, which alter the nutritional quality of food.
Ultra-processed foods in question: but what are they?
While there is no generally accepted definition of the term, ultra-processed foods refer to mass and industrially produced productsprimarily from substances extracted from whole foods, such as added fats, starches and sugars, and formulated to be more palatable to consumers. This word was coined by Brazilian nutritionist Carlos Monteiro as part of the Nova food classification system, which he developed to assess the impact of diets on health.
To produce these famous AUTs, manufacturers start from traditional ingredients and subject them to industrial transformation processes, such as fractionation, blowing, cooking-extrusion or even hydrogenation. Several ingredients are mixed together, to which flavorings and additives are added in order to modify the taste, texture and/or shelf life. A large number supermarket food therefore fall into this category: prepared meals, frozen pizzas, nuggets, breaded fish, vegetable pancakes, biscuits, brioches and industrial cakes, breakfast cereals, chocolate bars, chips and aperitif biscuits, ice creams, sodas, etc.
Why is this fatty infiltration worrying?
This discovery revives concerns around ultra-processed foods, and highlights lesser known effects on musculoskeletal health. These products, designed to be particularly appetizing, are already associated with numerous health problems, including obesity, cardiovascular disease, certain cancers, and even premature aging.
“These results offer a new perspective on how diet quality can influence muscular and skeletal health,” emphasizes Zehra Akkaya. Fatty infiltration of the thigh muscles is of particular concern in the context of osteoarthritisa pathology that affects more than 500 million people worldwide. By replacing muscle fibers with fat, this could worsen symptoms, such as pain and loss of mobility.
Although the study does not establish a direct causal link, it highlights the importance of prioritizing a quality diet in the prevention and management of chronic diseases. “Osteoarthritis is strongly associated with obesity and unhealthy lifestyles. These data could pave the way for nutritional intervention strategiesin order to modify lifestyle and better manage the disease”, concludes the researcher.
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