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Attention-deficit/hyperactivity disorder and ultra-processed foods. Which comes first—the chicken or the egg?
Recent research highlights a troubling trend: the elevation in ultra-processed food (UPF) consumption correlates with a rise in non-communicable diseases (NCDs) over the past decade. A historical perspective reveals that concerns regarding food additives and behavioral issues extend back 50 years. In the 1970s, Dr. Ben Feingold suggested that artificial colorants, preservatives, and natural salicylate compounds might heighten hyperactivity and inattentiveness in children. Despite his claims facing significant skepticism and rejection from mainstream medical research, subsequent investigations have provided important insights.
Although no evidence connects salicylates to hyperactive behavior, studies employing double-blind, placebo-controlled designs have demonstrated a consistent yet moderate link between azo-dye colorants, benzoate preservatives, and increased hyperactivity, particularly in children with Attention Deficit Hyperactivity Disorder (ADHD). Further supporting this notion, a large cross-sectional study led by Namimi-Halevia et al. analyzed data from the Israeli Kids Health and Nutrition survey. This pivotal research compared the UPF intake of children diagnosed with ADHD to their non-ADHD counterparts, revealing significantly greater UPF consumption among the ADHD group.
This study represents a novel contribution to the literature, reinforcing prior findings on the underlying mechanisms linking UPFs to behavioral issues. Specifically, research has indicated that components of UPFs can induce gut dysbiosis, disrupt gut health, and influence the gut-brain axis through neural, endocrine, immune, and metabolic pathways. Dysbiosis not only diminishes the production of beneficial short-chain fatty acids (SCFAs) from dietary fiber fermentation by gut microbiota but also contributes to increased appetite and inflammation, which in turn raises the risk of obesity and associated NCDs. The association with ADHD is particularly notable, as it is linked to dysbiosis, neuro-inflammation, and disrupted neurotransmission. [NPID: ADHD, ultra-processed foods]
Year: 2026
