The article discusses the addictive nature of certain food ingredients, particularly high-fructose corn syrup (HFCS) and salt, in processed foods. These substances are engineered to keep consumers craving more of them, leading to overconsumption and health issues such as obesity and cardiometabolic disease.
HFCS is a common sweetener found in many processed foods, including those not typically perceived as sweet, like ketchup, salad dressing, cereal, and bread. It is much easier to consume extra, empty calories when they are processed into a sugary additive, such as HFCS. Lower-income households consume higher levels of ultra-processed food, which contributes to health issues like obesity and cardiometabolic disease.
In addition to HFCS, salt is also found in a wide variety of processed foods, and it is addictive due to its opioid-like qualities. Even if a food isn’t salty, it may still contain high levels of salt as a preservative or flavor enhancer.
The negative health effects of consuming too much salt and sugar are significant. Eating too much salt can raise blood pressure, putting a strain on the heart, kidneys, brain, and arteries, and potentially leading to stroke, heart attack, or kidney disease. Excessive sugar and salt intake are also causing health issues among children, leading to a rising risk of obesity and effects on blood pressure in childhood.
The United States Department of Agriculture has decided to regulate school lunches to limit added sugars in meals for children, but it is up to individuals to choose moderation and avoid highly addictive foods. Choosing a well-balanced diet, reading nutrition labels, and avoiding foods with high sodium and sugar content can help individuals break their addictions to processed foods.
Government policies can also play a role in promoting healthy eating habits. The article suggests that the government should move away from incentivizing the production of ultra-processed foods and instead implement policies such as national taxes on unhealthy foods and targeted subsidies for minimally processed foods. This could promote healthier food choices among low-income households.
