According to the DSM-5-TR, substance use disorder is diagnosed when a person meets at least two of 11 criteria within a 12-month period
High-fat, High-sugar Diet Predicts Poorer Hippocampal-related Memory
e5b602 3f4ff59f981848e5a54ef23268178b97mv2 Eating foods high in fat and sugar can have negative effects on your brain, especially on the hippocampus, a region involved in memory formation and consolidation. This is the main finding of a new study published in the Journal of Psychiatric Research. The Researchers predicted that a high-fat and high-sugar diet would predict poorer performance on executive functioning tasks. What are high-fat, high-sugar diets? High-fat, high-sugar diets typically consist of pastries and baked food items, candies and chocolates, fast food meals, such as burgers, French fries, fried chicken, sweetened beverages such as soft drinks, energy drinks, flavored juices or sweetened teas, processed snacks such as chips, crackers, or snack cakes, breakfast cereals, sauces, dressings, and similar foods. Executive cognitive functions refer to higher-level mental processes that are involved in goal-directed behaviors, problem-solving, decision-making, and self-regulation. They encompass abilities such as planning, organizing, inhibiting impulses, shifting attention, and working memory. What were the research methods? The researchers conducted a meta-analysis of eight studies that used a method called Mendelian randomization to examine the causal relationship between body mass index (BMI) and depression. They found that higher BMI was associated with higher risk of depression, regardless of whether the BMI indicated obesity or not. They also analyzed data from two national surveys in the UK and the US and found that the prevalence of depression increased over time along with the prevalence of obesity. They estimated that about 10% of the increase in depression could be attributed to the increase in obesity. The authors suggest that one of the mechanisms linking obesity and depression could be the effect of high-fat, high-sugar diets on the hippocampus. Previous studies have shown that consuming such diets can impair hippocampal function and structure, leading to worse performance on memory tasks that depend on the hippocampus. What is the hippocampus? The hippocampus is a small, curved structure that looks like a seahorse, located deep inside your brain, near the middle. The hippocampus helps you remember things and learn new things. It also helps you find your way around and navigate different places. The hippocampus organizes and stores your memories. Some memories are short-term, which means you only need them for a little while, like remembering what you ate for breakfast. Some memories are long-term, which means you keep them for a long time, like remembering your birthday or your favorite song. The hippocampus helps you move your short-term memories to long-term memories, so you don’t forget them. The hippocampus helps you create a mental map of your surroundings, so you can find your way around. The hippocampus helps you remember where things are located. The hippocampus helps you recognize familiar places and people, so you don’t get lost or confused. The hippocampus is also involved in regulating mood and emotion, and its dysfunction could contribute to depressive symptoms. Impaired memory could affect one’s self-esteem, motivation, and coping skills, further increasing the risk of depression. Eating healthy foods, getting enough sleep, exercising regularly, and avoiding drugs and alcohol protects the hippocampus from damage. The authors conclude that reducing the consumption of foods high in fat and sugar could have beneficial effects on both physical and mental health, as well as cognitive performance. They call for more research to understand the underlying biological mechanisms and to develop effective interventions. Attuquayefio T, Stevenson RJ, Oaten MJ, Francis HM. A high-fat high-sugar diet predicts poorer hippocampal-related memory and a reduced ability to suppress wanting under satiety. Journal of Experimental Psychology: Animal Learning and Cognition. 2016 Oct;42(4):415-28. https://psycnet.apa.org/doiLanding?doi=10.1037%2Fxan0000118 Overconsumption-memory.pdf
In Loving Memory
e5b602 3dd1b22f8fd1410ab15e51932096d0a2mv2 Remembering Phil Werdell, Founder of the Food Addiction Institute It is with profound sadness that we announce the passing of Phil Werdell, an extraordinary individual and one of the visionary co-founders of the Food Addiction Institute. Phil’s unwavering commitment and tireless efforts revolutionized the food addiction recovery landscape, leaving an indelible mark on our organization and the field as a whole. Phil’s enduring legacy lies in his relentless pursuit of understanding and addressing the complex nature of food addiction. His groundbreaking insights and expertise transformed the way we approach this pervasive issue, providing hope, guideance, and support to countless individuals trapped in the grips of food addiction. As a mentor and guide, Phil was instrumental in nurturing our institute’s mission to promote awareness, education, and advocacy surrounding food addiction. His compassion and dedication shone through his work, empowering others to find healing and embark on their personal journeys to recovery. Amidst the sorrow of his passing, we extend our deepest condolences to his family, friends, and loved ones. We recognize and honor the profound impact Phil had on our organization and the lives he touched. His memory will forever inspire us to continue his passionate pursuit of understanding, compassion, and effective solutions for food addiction. In remembrance of Phil Werdell, we commit ourselves to carrying forward his immense contributions, ensuring that his pioneering spirit lives on. REST IN PEACE, PHIL, KNOWING THAT YOUR LEGACY WILL CONTINUE TO POSITIVELY TRANSFORM THE LIVES OF MANY.
Prevalence and Regulation
In the United States, over 10,000 chemical food additives are present in the food system. This extensive use is partly due to the FDA’s handling of the Generally Recognized as Safe (GRAS) designation, which allows manufacturers to self-certify the safety of additives without mandatory FDA notification. Critics argue that this system lacks stringent enforcement and oversight, potentially compromising public health. A study published in March 2023 found that 60% of foods purchased by Americans contain technical food additives such as coloring agents, preservatives, or sweeteners, marking a 10% increase since 2001. Additionally, the average number of additives per product rose from 3.7 in 2001 to 4.5 in 2019, indicating a growing prevalence of additives in the food supply.
The fructose survival hypothesis for obesity
Johnson, R. J., Lanaspa, M. A., Sanchez-Lozada, L. G., Tolan, D., Nakagawa, T., Ishimoto, T., Andres-Hernando, A., Rodriguez-Iturbe, B., & Stenvinkel, P. (2023). The fructose survival hypothesis for obesity. Philosophical transactions of the Royal Society of London. Series B, Biological sciences, 378(1885), 20220230. https://doi.org/10.1098/rstb.2022.0230 The fructose survival hypothesis proposes that obesity and metabolic disorders may have developed from over-stimulation of an evolutionary-based biologic response (survival switch) that aims to protect animals in advance of crisis. The response is characterized by hunger, thirst, foraging, weight gain, fat accumulation, insulin resistance, systemic inflammation and increased blood pressure. The process is initiated by the ingestion of fructose or by stimulating endogenous fructose production via the polyol pathway. Unlike other nutrients, fructose reduces the active energy (adenosine triphosphate) in the cell, while blocking its regeneration from fat stores. This is mediated by intracellular uric acid, mitochondrial oxidative stress, the inhibition of AMP kinase and stimulation of vasopressin. Mitochondrial oxidative phosphorylation is suppressed, and glycolysis stimulated. While this response is aimed to be modest and short-lived, the response in humans is exaggerated due to gain of ‘thrifty genes’ coupled with a western diet rich in foods that contain or generate fructose. We propose excessive fructose metabolism not only explains obesity but the epidemics of diabetes, hypertension, non-alcoholic fatty liver disease, obesity-associated cancers, vascular and Alzheimer’s dementia, and even ageing. Moreover, the hypothesis unites current hypotheses on obesity. Reducing activation and/or blocking this pathway and stimulating mitochondrial regeneration may benefit health-span. This article is part of a discussion meeting issue ‘Causes of obesity: theories, conjectures and evidence (Part I)’. rstb.2022.0230.pdf
Cynthia Myers-Morrison
Edit Template Cradle Your Cravings Cynthia.MyersMorrison@gmail.com Myersmorrison.com cradleyourcravings.com LinkedIn +1 215 353 7034 With 53 years of recovery experience and 26 years grain and sugar free, Cynthia empowers individuals and families to achieve health, well-being, and freedom from addiction. She offers coaching, community support, and practical steps for generational change in relationships with food, fellows, and fun. Contact CMM for a free consult (Mountain Time (US) preferred for scheduling) and subsequent support or to get a signed copy of The Fix For Cravings.
Bethany Mazereeuw
Edit Template Kitchener Ontario, Canada Bethany@symplicated.com Symplicated.com Book a discovery call Bethany uses her Master of Social Work and extensive training in Internal Family Systems (IFS), EMDR, coaching, and the Enneagram to help create a recovery plan that truly fits you. She supports people in breaking free from sugar, dieting, body image struggles, clutter, or anything else that gets in the way of living a full and meaningful life. Bethany brings curiosity, compassion, and lots of grace to this work.
Consumption of Ultra Processed Foods (UPF) Increases Risk of Cancer and Cardiometabolic Diseases
A multinational cohort study published in The Lancet Regional Health – Europe investigated the association between consumption of ultra processed foods (UPF) and the risk of developing multiple chronic diseases, such as cancer and cardiometabolic diseases. A multinational cohort study published in The Lancet Regional Health – Europe investigated the association between consumption of ultra processed foods (UPF) and the risk of developing multiple chronic diseases, such as cancer and cardiometabolic diseases. The list of additives includes: preservatives to resist mold and bacteria; emulsifiers to keep incompatible ingredients from separating; artificial colorings and dyes; anti-foaming, bulking, bleaching, gelling and glazing agents; and added or altered sugar, salt and fats designed to make food more appealing. The study included 266,666 participants from seven European countries who were free of these diseases at baseline and followed up for an average of 14.5 years. The researchers found that higher consumption of ultra processed foods (UPF) was associated with increased risk of cancer, cardiovascular disease, type 2 diabetes, and subsequent cancer-cardiometabolic multimorbidity (having both cancer and a cardiometabolic disease). These associations were independent of other factors such as energy intake, alcohol intake, physical activity, education level, and adherence to the Mediterranean diet. The study suggests that reducing ultra processed foods (UPF) consumption could have important health benefits and prevent the development of multiple chronic diseases. “What is particularly significant in this large study is that eating more ultra processed foods, in particular animal products and sweetened beverages, was linked to an increased risk of developing cancer along with another disease such as a stroke or diabetes,” said Helen Croker, assistant director of research and policy at World Cancer Research Fund International, which funded the study, in a statement. “While the study cannot conclusively prove that ultra processed foods are the direct cause of the multiple diseases, a good deal of other research has shown a connection between certain ultra processed foods (UPF) and health harms,” said nutrition researcher Ian Johnson, emeritus fellow at Quadram Institute Bioscience in Norwich, United Kingdom. The study’s findings are concerning because in Europe ultra processed foods make up “more than half of our daily food intake,” said coauthor Heinz Freisling, a nutrition and metabolism scientist at the International Agency for Research on Cancer, in a statement. In the United States, a 2019 study estimated some 71% of the food supply may be ultra processed. the first to examine in a multinational cohort with long-term follow-up the relationship between ultra processed food consumption and the incidence of multimorbidity of cancer and cardiometabolic diseases. contributes to the evidence base suggesting a potential role of a higher consumption of ultra processed foods in the accumulation of chronic morbidity and multimorbidity. provides evidence of a differential relationship of subgroups of ultra processed foods and multimorbidity of cancer and cardiometabolic diseases. provides important evidence that can inform risk reduction of multimorbidity of cancer and cardiometabolic diseases through dietary recommendations, public health policies, and interventions. Findings suggest that higher consumption of UPFs increases the risk of cancer and cardiometabolic multimorbidity. Artificially and sugar-sweetened beverages, animal-based products and sauces, spreads and condiments, but not other subgroups, were associated with increased risk, suggesting that more nuanced subgroup analyses of ultra processed foods are warranted. Multimorbidity is a growing health challenge not only in Europe, but in many regions of the world. Lowering consumption of certain ultra processed foods by replacing them with similar but less processed foods may be beneficial for the prevention of cancer and cardiometabolic multimorbidity. Cordova, Reynalda, et al. “Consumption of Ultra-Processed Foods and Risk of Multimorbidity of Cancer and Cardiometabolic Diseases: A Multinational Cohort Study.” The Lancet Regional Health – Europe, Nov. 2023, p. 100771. DOI.org (Crossref), https://doi.org/10.1016/j.lanepe.2023.100771. Baldridge, A.S.; Huffman, M.D.; Taylor, F.; Xavier, D.; Bright, B.; Van Horn, L.V.; Neal, B.; Dunford, E. The Healthfulness of the US Packaged Food and Beverage Supply: A Cross-Sectional Study. Nutrients2019, 11, 1704. https://doi.org/10.3390/nu11081704 Monteiro, C.A., Cannon, G., Lawrence, M., Costa Louzada, M.L. and Pereira Machado, P. 2019. Ultra-processed foods, diet quality, and health using the NOVA classification system. Rome, FAO. Join the Food Addiction Institute to download the published research from this study as well as other evidence based research studys and reviews. WN-2016-7-1-3-28-38-Monteiro-Cannon-Levy-et-al-NOVA.pdf ca5644en.pdf nutrients-11-01704.pdf PIIS2666776223001904.pdf
Depression Linked To Artificially Sweetened Ultra processed Foods
Are you feeling down lately? You might want to check your diet and see how much ultra processed food (UPF) you are eating. A new study has found that **eating greater amounts of ultra processed food and drinks, especially if those items are artificially sweetened, may be linked to the development of depression**. Ultra processed foods (UPF) are those that contain ingredients that are rarely or never used in kitchens, such as preservatives, emulsifiers, artificial colorings and sweeteners. They include junk food items like chips soda many ready-to-eat meals yogurts many ready-to-eat meals packaged bread prepackaged soups, sauces pleasure foods such as hot dogs, sausages, French fries, store-bought cookies, cakes, candies, doughnuts, and ice cream as well as many more foods and drinks containing artificial sweeteners. “Our study focused on the link between foods and subsequent risk of developing a new episode of depression,” said study coauthor Dr. Andrew T. Chan, a Daniel K. Podolsky professor of medicine at Harvard Medical School and professor of immunology and infectious diseases at Harvard T.H. Chan School of Public Health in Boston. The study, published in the journal JAMA Psychiatry, followed more than 100,000 women for 10 years and found that those who consumed the most ultra processed foods (9 portions or more per day) had a 50% higher risk of developing depression than those who consumed the least (4 portions or less per day). The researchers also found that only foods and drinks made with artificial sweeteners were associated with an increased risk of depression. This suggests that artificial sweeteners may have a negative impact on the brain and mood. She added that One possible explanation for the link between ultra processed foods and depression is that these foods can cause chronic inflammation in the body, which is a risk factor for many diseases, including depression. Another possibility is that ultra processed foods can alter the gut microbiome, which is involved in regulating mood and mental health. “The study suggests an association between consumption of ultra processed foods and depression, with an about 50% higher risk for those consuming 9 portions (per day) or more (the top 20%) compared to those consuming 4 portions or less,” Gunter Kuhnle, a professor of food and nutritional science at the University of Reading in the UK. The study does not prove causation, but it adds to the growing evidence that ultra processed foods are harmful to our health and well-being. “However, there is also the possibility that for individuals with chronic depression, ultra processed food can worsen their condition,” said Chan, who is also chief of the clinical and translational epidemiology unit at Massachusetts General Hospital in Boston. For one, there is a known link between ultra processed foods and chronic inflammation, Chan said. Inflammation is a root cause of many chronic diseases. For example, studies have linked ultra processed foods colorectal cancer in men and heart disease and early death in both men and women. “Literally hundreds of studies link ultra processed foods to obesity, cancer, cardiovascular disease, and overall mortality,” Marion Nestle, the Paulette Goddard professor emerita of nutrition, food studies and public health at New York University. There’s a link to dementia as well. If more than 20% of a person’s daily calories come from ultra processed foods, the risk of cognitive decline rises about 28%, according to a 2022 study. For a 2,000-calories-a-day diet, that would be 400 calories. In comparison, a small order of fries and a regular cheeseburger from McDonald’s together contain a total of 530 calories. “There is also a link between ultra processed food and disruption of the gut microbiome,” Chan said. “This is an important potential mechanism linking ultra processed food to depression since there is emerging evidence that microbes in the gut have been linked with mood through their role in metabolizing and producing proteins that have activity in the brain.” The researchers controlled for a number of other potential causes of depression, such as age, body mass index (BMI), total calories, menopausal hormone therapy, use of alcohol, sleep duration, pain, and other diseases, such as diabetes and hypertension. “To the extent that sweet beverages and ultra processed foods offer an acute, if fleeting, ‘comfort,’ it is also plausible that the early discomforts of burgeoning depression motivate a greater reliance on just such foods,” said Dr. David Katz, a specialist in preventive and lifestyle medicine. It’s also possible that depression and a higher intake of “junk” and “comfort” foods “feed on each other,” said Katz, who founded the nonprofit True Health Initiative, a global coalition of experts dedicated to evidence-based lifestyle medicine. It’s also difficult to separate any impact of diet on depression risk compared with other known risk factors, such as a family history of depression, high stress levels, and the lack of a supportive social network, said Dr. Paul Keedwell, a consultant psychiatrist and fellow of the Royal College of Psychiatrists. “The list of factors associated with UPF consumption, such as greater BMI, more smoking and less exercise, emphasizes just how many confounding factors there may be,” said Keith Frayn, Emeritus Professor of Human Metabolism at the University of Oxford. “Nevertheless, the authors appear to have adjusted for these as carefully as possible, and the relationship between artificial sweeteners and depression stands out clearly,” Frayn said. If you are struggling with depression or other mental health issues, please seek professional help. Eating better may help you feel better, but it is not a substitute for professional treatment for food addiction and depression. Remember that you are not alone and there is hope for recovery. CNN Article: Artificially sweetened ultraprocessed foods linked to depression in women, study finds articledepresscnn.pdf Cited Research Samuthpongtorn C, Nguyen LH, Okereke OI, et al. Consumption of Ultraprocessed Food and Risk of Depression. JAMA Netw Open. 2023;6(9):e2334770. doi:10.1001/jamanetworkopen.2023.34770 JAMAresearch.pdf Guo X, Park Y, Freedman ND, Sinha R, Hollenbeck AR, et al. (2014) Sweetened Beverages, Coffee, and Tea and Depression Risk among Older US Adults. PLOS ONE 9(4): e94715. https://doi.org/10.1371/journal.pone.0094715
All Natural Fruit Drinks Contain High Amounts of Added Sugar
All Natural Fruit Drinks Contain High Amounts of Added Sugar Claims of ‘natural’ or ‘100% all-natural,’ which commonly appear on sugary fruit juices in the United States, increase parents’ interest in buying these beverages for their children and make parents think the drinks are healthier, according to a new study led by researchers at the UNC Gillings School of Global Public Health. If you are a parent, you may have noticed that many fruit drinks in the market have labels that say “natural” or “100% all natural”. You may think that these drinks are a good choice for your children, since they seem to be made from real fruits and have no artificial ingredients. But did you know that these claims can be misleading and may make you overlook the high amount of added sugar in these drinks? A new study led by researchers at the UNC Gillings School of Global Public Health has found that parents are more likely to buy sugary fruit drinks for their children when they see “natural” claims on the packaging. The study also found that these claims make parents think that the drinks are healthier, have no added sugar, and are 100% juice, even though none of these are true. The researchers surveyed more than 1,000 U.S. parents of children between the ages of 2 and 12, and showed them images of a pineapple orange fruit drink with added sugar labeled either with no claim, a “natural” claim or a “100% all natural” claim. The results showed that parents who saw the claims were more interested in buying the drink, more likely to choose it over water or 100% juice, and less likely to understand that the drink contained added sugar. Importantly, these results did not differ based on the parent’s educational status or the language of the survey. Because participants all saw cans that were identical apart from the claim, researchers say the results add to a growing body of evidence demonstrating strong links between confusing “natural” claims and misperceptions about nutritional content in beverages. The study’s corresponding author, Dr. Marissa Hall, an assistant professor of health behavior at the Gillings School and fellow at the UNC Lineberger Comprehensive Cancer Center and Carolina Population Center, said that “natural” claims are used broadly and are largely unregulated, which can lead to shopper confusion or the belief that “natural” products are healthful, even when they are not. She added that sugar-sweetened beverages are one of the highest sources of excess sugar in American diets, including in children, and contribute to rates of obesity, Type 2 diabetes and other nutritional health problems. She advised parents to be skeptical when they see “natural” claims on foods and drinks, and to check the nutrition facts panel for information on calories, sugar and juice content. “Our findings suggest that ‘natural’ claims are deceptive to parents who often have their children’s health at top of mind when shopping for them,” said Lindsey Smith Taillie, PhD, associate professor of nutrition at the Gillings School and CPC. “Stronger regulation of these claims is clearly needed. The Food and Drug Administration (FDA) could create a formal definition of the term ‘natural’ or prohibit these claims on drinks with added sugar. In any case, the onus shouldn’t fall on parents to be on the lookout for misleading marketing claims.” Words like “natural” and “all natural” are commonly found in marketing for food and beverages in the United States. While research has shown that consumers prefer products that purport to be “natural,” these claims are used broadly and are largely unregulated, which can lead to shopper confusion or the belief that “natural” products are healthful, even when they are not. Hall, Marissa G., et al. “Natural Claims on Sugary Fruit Drinks: A Randomized Experiment With U.S. Parents.” American Journal of Preventive Medicine, vol. 65, no. 5, Nov. 2023, pp. 876–85. https://www.ajpmonline.org/article/S0749-3797(23)00279-9/fulltext UNCGillingsSchool.pdf Hall, Marissa G., et al. “Nutrition-Related Claims Lead Parents to Choose Less Healthy Drinks for Young Children: A Randomized Trial in a Virtual Convenience Store.” The American Journal of Clinical Nutrition, vol. 115, no. 4, Apr. 2022, pp. 1144–54. DOI.org (Crossref), https://doi.org/10.1093/ajcn/nqac008. Hall, Marissa G., et al. “Nutrition-Related Claims Lead Parents to Choose Less Healthy Drinks for Young Children: A Randomized Trial in a Virtual Convenience Store.” The American Journal of Clinical Nutrition, vol. 115, no. 4, Apr. 2022, pp. 1144–54. DOI.org (Crossref), https://doi.org/10.1093/ajcn/nqac008. 1-s2.0-S0002916522002295-main.pdf Fleming-Milici, F., Phaneuf, L., & Harris, J. L. (2022). Marketing of sugar-sweetened children’s drinks and parents’ misperceptions about benefits for young children. Maternal & Child Nutrition, 18(3), e13338. https://doi.org/10.1111/mcn.13338 MCN-18-e13338.pdf