Key Takeaways:
- Higher intake of ultra-processed foods is linked to increased fat buildup in thigh muscles, potentially weakening ultra-processed foods muscle health.
- Poor muscle quality may raise the risk of knee osteoarthritis and mobility problems.
- Experts recommend reducing ultra-processed foods and prioritizing whole, minimally processed diets.
A new study published Wednesday finds that adults consuming higher amounts of ultra-processed foods show greater fat buildup in thigh muscles, suggesting that ultra-processed foods muscle health may directly influence muscle health and future joint disease risk.
Researchers Find Diet Quality Affects Muscle Composition
A study published in the journal Radiology reports that higher intake of ultra-processed foods is associated with increased fat infiltration in thigh muscles, reinforcing concerns about ultra-processed foods’ muscle health based on MRI scans of more than 600 adults at risk for knee osteoarthritis.
Researchers analyzed data from 615 participants enrolled in the long-running Osteoarthritis Initiative, a nationwide research project examining joint health. The average participant age was just under 60, with nearly two-thirds classified as overweight and almost one-fourth living with obesity.
Ultra-processed foods typically contain industrial additives and high levels of sugar, salt, and refined ingredients. Scientists say their effect on muscle quality has received limited attention compared with other health outcomes.
“In a study of over 600 adults at risk of developing knee osteoarthritis, we found that diet quality plays an important role in muscle health,” said Dr. Zehra Akkaya, associate professor of radiology at Ankara University Faculty of Medicine and lead author of the research.
Akkaya said MRI scans showed that higher consumption of ultra-processed foods was linked to greater fat accumulation within thigh muscles, independent of total calorie intake or overall dietary fat.
Researchers evaluated 10 separate thigh muscles and found the strongest association in the adductor muscle group. Women showed higher overall fat infiltration than men, though the relationship between diet and muscle fat remained consistent across sexes, again supporting findings on ultra-processed foods muscle health.
Findings Raise Concerns About Joint Health And Disability Risk
Experts say increased fat within muscles may weaken strength and stability, potentially contributing to joint problems.
Dr. Patrick Kee, a cardiologist at Vital Heart & Vein who was not involved in the study, said muscle quality plays a critical role in preventing joint degeneration.
“Fatty degeneration in thigh muscles may accelerate the onset and progression of knee osteoarthritis, a leading cause of global disability,” Kee said.
He added that clinical care should focus not only on calorie reduction but also on improving dietary quality. Public health strategies, he said, should emphasize minimizing ultra-processed foods while encouraging minimally processed foods, and improving ultra-processed foods muscle health through better nutrition.
The findings also align with previous research linking ultra-processed foods to increased risks of cardiovascular disease, diabetes, cancer, and premature death.
Dr. Mir Ali, medical director of MemorialCare Surgical Weight Loss Center in California, said the results provide additional support for dietary counseling.
“These findings provide further evidence to advise patients to reduce their intake of ultra-processed foods,” Ali said. “Limiting these foods is essential for improving overall health.”
Study Limitations Highlight Need For Long-Term Research
Researchers caution that the study does not prove cause and effect. The analysis was cross-sectional, meaning it captured participants’ health and diet at a single point in time rather than tracking long-term outcomes.
The study focused primarily on older adults already at risk for knee osteoarthritis, which may limit how broadly the results apply to younger or healthier populations. Most participants were non-Hispanic and white, further restricting generalizability.
Dietary data were self-reported, a method that can introduce reporting errors. Researchers also examined only thigh muscles, leaving unanswered questions about whether similar changes occur elsewhere in the body.
Akkaya said future studies should follow participants over time and include more diverse populations to better understand whether ultra-processed foods directly cause muscle deterioration.
Scientists also suggest future research could examine how medications such as glucagon peptide-1 receptor agonists, including semaglutide, may influence muscle health outcomes alongside dietary patterns and their effect on ultra-processed foods’ muscle health.
Despite limitations, researchers say the findings add to growing evidence that modern dietary habits may affect not only metabolic health but also muscle integrity and mobility as people age.
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