Nutrition-Mental Health Survey 2026

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CNP is conducting a survey to help CNP better understand current perspectives and needs of the nutrition–mental health connection in education, research, and clinical practice.

Completing this 5-minute survey will help us identify barriers to collaboration between psychological and nutritional sciences and guide future program development, research priorities, and educational initiatives. Your responses are confidential and will play an important role in shaping resources that better serve our community. Thank you for sharing your voice!

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Sugar, Ultra-Processed Foods & Mental Health

Sugar, Ultra-Processed Foods & Mental Health (Adult Population)

The CNP Sugar, Ultra-Processed Foods & Mental Health Research Category consolidates research exploring the bidirectional relationship between dietary intake, sugar, 'ultra-processed foods' (UPFs), and mental health in the adult population. To build your personalized professional library in nutritional psychology research, become a CNP Library Member.

Psychological and neurobiological correlates of food addiction

  • Karim Maghraby, M.B.B.Ch, M.Sc, Director
  • 25 November 2020
  • Reviewed By CNP STAFF
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This CNP Research Summary is protected. Become a CNP Library Member to access it.

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Related Studies

The risk associated with ultra-processed food intake on depressive symptoms and mental health in older adults: a target trial emulation

  • Karim Maghraby, M.B.B.Ch, M.Sc, Director
  • 25 November 2020
  • Reviewed By CNP Staff

Consumption of ultra-processed foods (UPF) may be associated with depression, according to long-term cohort studies. Its effect on depression and mental health in older persons is yet unknown, however. This study by Mengist et al. (2025) aimed to examine the effects of ultra-processed food intake on depressive symptoms and overall mental well-being in older individuals […]

Minimally processed foods are more satiating and less hyperglycemic than ultra-processed foods: A preliminary study with 98 ready-to-eat foods

  • Karim Maghraby, M.B.B.Ch, M.Sc, Director
  • 25 November 2020
  • Reviewed By CNP STAFF

This 2016 study tested the relationship between the level of food processing involved in making a product and people’s glycemic and satiety responses. The food served varied in terms of processing based on the international NOVA classification, which were: raw and minimally processed foods; processed foods; and ultra-processed foods (industrial products made from substances extracted/derived […]

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