Study Finds Ultraprocessed Foods as Addictive as Tobacco

Researchers draw parallels between engineered food and cigarettes, calling for policy shift beyond personal responsibility.

Published on Feb. 27, 2026

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A new study from researchers at the University of Michigan, Harvard University, and Duke University argues that many ultraprocessed foods, including packaged snacks, sugary beverages, and fast food, are deliberately engineered to be highly rewarding and habit-forming, similar to the tactics used by the tobacco industry. The study suggests it's time to move the conversation beyond individual willpower and personal responsibility, and toward examining the larger systems that shape the food environment.

Why it matters

This research reframes the issue of unhealthy eating, moving away from the traditional focus on individual choices and self-control. By drawing parallels to the tobacco industry, the study highlights how certain foods may be designed to be addictive, making moderation unusually difficult. This has significant implications for public health, especially for young adults navigating a food landscape filled with cheap, highly palatable options.

The details

The study, published in The Milbank Quarterly, examines the similarities between ultraprocessed foods and tobacco products, finding that both are deliberately formulated to amplify reward in the brain, encourage habitual use, and shape public perception to protect profits. The researchers argue that just as tobacco regulation eventually moved beyond blaming smokers to holding companies accountable, food policy may need a similar evolution.

  • The study was published in the current issue of The Milbank Quarterly in 2026.

The players

Ashley Gearhardt

U-M professor of clinical psychology and an expert at U-M's Institute for Healthcare Policy and Innovation, and the first author of the study.

University of Michigan

The institution where the lead researcher, Ashley Gearhardt, is a professor.

Harvard University

One of the universities that collaborated on the study.

Duke University

One of the universities that collaborated on the study.

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What they’re saying

“It's about understanding how products are engineered-and who benefits when 'just one more bite' turns into a habit.”

— Ashley Gearhardt, U-M professor of clinical psychology and study first author (Mirage News)

What’s next

The researchers hope the findings will spark conversation, especially among young adults who are shaping the future of food culture, health policy, and consumer expectations.

The takeaway

This study challenges the traditional focus on individual responsibility for unhealthy eating habits, suggesting that certain ultraprocessed foods may be engineered to be highly addictive, similar to tactics used by the tobacco industry. The researchers call for a shift in the conversation towards examining the larger systems that shape the food environment and holding companies accountable, rather than solely blaming consumers.