Addiction to highly processed foods was found to be more common among adults 50 to 64 than those 65 to 80.
The researchers wrote that the addictive nature of such foods might stem from their ability to trigger the brain’s release of, sometimes called a feel-good chemical, “at levels comparable to nicotine and alcohol.” The release of dopamine sparks good feelings as well as the desire to continue or repeat the feeling.
This article is part of The Post’s “Big Number” series, which takes a brief look at the statistical aspect of health issues. Additional information and relevant research are available through the hyperlinks.
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