A new study from Drexel University reveals a promising dietary intervention that significantly lowers ultra-processed food (UPF) intake, leading to weight loss and better overall health.
Researchers at Drexel University have developed an innovative dietary intervention targeting ultra-processed foods (UPFs), offering a new strategy to combat the rising tide of diet-related health issues, such as obesity and chronic diseases.
Ultra-processed foods, or UPFs, are mass-produced, packaged products that often contain minimal naturally occurring ingredients. Common examples include chips, candy and soda.
These foods are engineered to be highly palatable and addictive, which can lead to overconsumption and adverse health outcomes.
Current U.S. nutrition guidelines do not specifically address the reduction of UPFs, leaving a gap that Drexel researchers aimed to fill.
The Intervention
Unlike most existing diets focused solely on weight loss or meeting standard nutritional guidelines, Drexel’s program specifically targeted the consumption of UPFs.
Components of the intervention included:
- Providing education about the harmful effects of UPFs
- Utilizing mindfulness and acceptance-based strategies to manage cravings
- One-on-one meal planning sessions
- Involving a household member to improve the home food environment
- Financial support to purchase healthier foods, such as fresh fruits and vegetables
“The industry designs UPFs to be ultra-delicious, convenient, cheap and constantly present in the U.S. — even if not directly in front of us, then on our TVs, phones and roadside signs,” lead author Charlotte Hagerman, an assistant research professor in Drexel’s College of Arts and Sciences, said in a news release.
Promising Results
The study, published in the journal Obesity and Science Practice, involved a two-month trial with 14 adults who were overweight or obese and regularly consumed UPFs.
By the end of the program, the participants had reduced their UPF intake by nearly half. Additionally, their daily calorie intake dropped by an average of more than 600 calories, and their consumption of sugar, saturated fat and sodium also saw significant reductions.
The participants in the study also experienced an average weight loss of 7.7 pounds, improved mood and increased energy levels.
“The findings suggest that people can reduce their ultra-processed food intake, if given the proper tools, and that they will be enthusiastic about interventions designed for this purpose,” added Hagerman. “The results also suggest that reducing UPF intake will lead to meaningful health improvements — such as weight loss and better mood — in as short as eight weeks.”
Future Directions
The researchers acknowledged the small sample size but emphasized the promising nature of the preliminary results.
Going forward, the team plans to expand their study to a larger sample and diverse populations. They will also examine the efficacy of individual components of the intervention, with the goal of developing a scalable, effective dietary program that can be used widely to improve public health.
This promising intervention represents a significant step forward in dietary health, potentially offering a practical solution to one of the most pressing nutritional challenges of our time.