A significant study presented at the annual meeting of the Radiological Society of North America (RSNA) has sent shockwaves through the health community. It reveals that a diet laden with ultra-processed foods is directly correlated with increased fat deposits within thigh muscles, and strikingly, this holds true irrespective of one’s calorie intake or physical activity levels. What’s more, elevated amounts of intramuscular fat in the thigh could potentially heighten the risk of knee osteoarthritis.
In today’s modern dietscapes, the use of natural and minimally processed ingredients has been on a steady decline. Instead, we are increasingly turning to ingredients that have undergone industrial processing, been artificially flavored, colored, or chemically altered. Take a look at our daily staples: breakfast cereals, margarines and spreads, packaged snacks, hot dogs, soft drinks and energy drinks, candies and desserts, frozen pizzas, ready-to-eat meals, and mass-produced packaged breads and buns. All of these are chock-full of synthesized ingredients and fall under the category of highly processed fare.
These ultra-processed edibles have a distinct allure. With their long shelf lives and convenience, they are hard to resist. Their winning combination of sugar, fat, salt, and carbohydrates triggers the brain’s reward system, making it an uphill battle to put down that bag of chips or soda can.
The researchers behind this study embarked on a journey to dissect the connection between the consumption of ultra-processed foods and the presence of intramuscular fat in the thigh. As Dr. Zehra Akkaya, a leading figure in this research and a former Fulbright Scholar in the Department of Radiology and Biomedical Imaging at the University of California, San Francisco, puts it: “The novelty of our study lies in its exploration of diet quality, zeroing in on the role of ultra-processed foods in relation to intramuscular fat in the thigh muscles, as visualized through MRI. This is the first imaging study to probe the relationship between MRI-based skeletal muscle quality and diet quality.”
To conduct their research, the team delved into data from 666 individuals who were part of the Osteoarthritis Initiative. These participants, as determined by imaging, had not yet been affected by osteoarthritis. The Osteoarthritis Initiative, a nationwide research endeavor funded by the National Institutes of Health, is dedicated to helping scientists better understand how to prevent and treat knee osteoarthritis.
Dr. Akkaya elaborates: “Previous research by our group and others has indicated that a quantitative and functional decline in thigh muscles might be linked to the onset and progression of knee osteoarthritis. On MRI scans, this deterioration manifests as fatty degeneration of the muscle, where fat streaks replace muscle fibers.”
The 666 participants, comprising 455 men and 211 women, had an average age of 60. On average, they tipped the scales towards overweight, with a body mass index (BMI) of 27. Alarmingly, nearly 40% of the foods they consumed in the past year were ultra-processed.
The findings were clear: the more ultra-processed foods people tucked into, the more intramuscular fat accumulated in their thigh muscles, regardless of their energy intake. Dr. Akkaya states: “In an adult population at risk of but not yet afflicted with knee or hip osteoarthritis, consuming ultra-processed foods is tied to a buildup of fat within the thigh muscles. These results stand firm, regardless of dietary energy content, BMI, sociodemographic factors, or physical activity levels.”
Dr. Akkaya also notes that targeting modifiable lifestyle factors – chiefly, preventing obesity through a healthy, balanced diet and regular exercise – has been the cornerstone of initial knee osteoarthritis management.
“Osteoarthritis is a burgeoning global health issue that comes with a hefty price tag. It’s the largest contributor to non-cancer related healthcare costs in the U.S. and worldwide,” Dr. Akkaya says. “Given its strong ties to obesity and unhealthy lifestyle choices, there are ripe opportunities for lifestyle tweaks and disease management.”
By delving into how ultra-processed food consumption impacts muscle composition, this study offers invaluable insights into the dietary influence on muscle health.
Dr. Akkaya sums it up: “Understanding this relationship could have profound clinical implications, as it presents a fresh perspective on how diet quality affects musculoskeletal health.”
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