Processed foods are described as items where the original, benign properties of plants or other ingredients have been altered. This includes methods like pulverizing, distilling, or otherwise refining natural substances to enhance certain qualities such as taste, shelf life, or appeal.

These alterations amplify naturally occurring endorphin-releasing properties, potentially intensifying their addictive qualities. The focus is on how processing can modify a food’s impact on the brain, making it more compelling and potentially harmful.

Challenges in Labeling Processed Foods

Accurate naming is essential to help clients and consumers understand what constitutes an addictive food.

Alternative Terms for Processed Foods and Their Limitations

1. Processed Foods

Strengths: Captures the idea of food being significantly altered through processing. This term is straightforward and aligns with its culinary and biochemical definition.

Limitations:

• • Some unprocessed foods (like raw high-sugar fruits or milk) may still possess addictive properties.
  • Non-addictive foods such as meats and plain vegetables also fall into the “processed” category if they’ve been minimally altered, which could lead to confusion.

2. Ultra-Processed Foods

Definition: Foods that include industrial formulations with added sugar, oils, salt, and artificial flavors to mimic minimally processed foods.

Strengths: Focuses on the degree of processing and inclusion of additives.

Limitations: Does not address minimally processed foods that still possess addictive properties.

3. Calorie-Dense or Energy-Dense Foods

Definition: Foods high in sugar and fat, which are often associated with overeating or addiction.

Limitations: Misses non-caloric yet addictive additives like artificial sweeteners, caffeine, and flavor enhancers.

4. Hedonic Foods

Definition: Refers to foods consumed for pleasure rather than hunger. Addiction to these foods often stems from reward-driven behaviors rather than metabolic needs.

Strengths: Highlights the psychological pleasure derived from these foods.

Limitations:

• • The term is not commonly understood.
  • It does not differentiate between food consumed for pleasure versus food consumed in response to cravings.
  • Could confuse clients who need help identifying addictive foods.

5. High Fat/High Sugar Foods

Strengths: Highlights the role of these macronutrients in triggering addictive behaviors.

Limitations:

• • Excludes other addictive substances like artificial sweeteners, salt, or additives.
  • Does not account for low-fat processed foods that still contain addictive properties like gluten or casein-derived peptides (e.g., casomorphins in dairy).

6. Palatable Foods

Definition: Foods that are “pleasant to taste.”

Strengths: Acknowledges that foods can be appealing and addictive even if they are not inherently unhealthy.

Limitations:

• • The term is subjective, as what is “pleasant” varies by individual.
  • May not capture the full addictive potential of certain foods beyond taste alone.

7. Addictive Foods

Strengths: Directly captures the essence of foods that trigger addictive responses.

Limitations:

• • The term is broad and might require further clarification to pinpoint which foods fall into this category.
  • Misuse of this term can lead to misunderstandings about what qualifies as addictive.

8. Cafeteria, Grocery, or Junk Foods

Definition: Categories of foods typically associated with unhealthy eating patterns (e.g., “junk food”).

Strengths: Easy for the general public to understand and associate with processed, low-nutrient foods.

Limitations:

• • There can be addictive foods that don’t align with the lowbrow image, such as gourmet croissants, or organic, whole wheat pasta

Key Takeaway: A universal term that encompasses all addictive qualities without being overly broad or vague is ideal but challenging to define.