A recent study presented at the Radiological Society of North America annual meeting in December 2022 has revealed concerning links between ultra-processed food consumption and intramuscular fat composition in the thigh muscles. Conducted as part of the Osteoarthritis Initiative, the research involved 666 participants with an average body mass index (BMI) of 27, classifying them as "overweight." The findings suggest that the consumption of ultra-processed foods may lead to increased fatty tissue within muscles, which can adversely affect movement and overall health.
The study examined the relationship between ultra-processed food intake and the Goutallier grade, a measure of fatty tissue relative to healthy muscle tissue. It found that higher consumption of such foods correlated with a higher Goutallier grade, indicating more intramuscular fat. Notably, this association was independent of factors such as participant BMI, caloric intake, age, gender, race, physical activity level, and certain sociodemographic characteristics.
Researchers focused on intramuscular fat composition—fat located between muscle fibers or bundles within a muscle. Healthy muscles naturally contain some fat, but excessive fat can impair strength and mobility. "Increases in intramuscular fat are associated with loss of strength and mobility, as well as an increased risk for chronic diseases," noted Alsing, a researcher involved in the study.
Despite these findings, the study acknowledges limitations. The reliance on the Goutallier grading system is one such limitation, as it is not as precise as other quantitative methods for measuring muscle fattiness. Additionally, participants self-reported their food intake, introducing potential errors. "People are notoriously poor at accurately reporting that kind of data," explained Harvey, another researcher on the team.
The study also recognizes that other factors could contribute to increased intramuscular fat. "For example, though the analysis was adjusted for caloric intake, it is possible that a diabetes diagnosis or consumption of high amounts of saturated or other fat, rather than just processed food, is what caused the increased intramuscular fat," Harvey added.
Interestingly, the study suggests that limiting ultra-processed food intake may help prevent intramuscular fat development. Exercise and strength training are particularly effective in reducing it. "Other data suggests that exercise and strength training generates lean muscle, and individuals who get sufficient exercise are more likely to reduce intramuscular fat," Harvey mentioned.
The detrimental health impacts of a diet rich in ultra-processed foods extend beyond muscle health. Such diets have been linked to metabolic syndrome, type 2 diabetes, and certain cancers. These findings underscore the importance of dietary choices in maintaining muscle health and preventing chronic diseases.
"Focus on eating foods that have minimal added sugars and provide protein, fiber, and healthy natural fat sources," advised Alsing. This approach not only supports muscle health but also contributes to overall well-being.
"Intramuscular fat has been associated with the development or progression of knee OA in several studies, but the exact mechanism is not known," stated Harvey. While the study brings attention to the potential perils of ultra-processed foods, it also highlights areas for further research to understand fully how these foods impact muscle health.
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