What's Up Docs? Doctors' Notes: Diet
Jan 27, 2026
Ashley Gearhardt, clinical psychologist and University of Michigan professor who created the Yale Food Addiction Scale, talks about living with addictive relationships to ultra-processed foods. She explores how industrial processing, flavor engineering and tobacco-style techniques boost craving. She explains the scale, which foods are highest risk, and practical, non-judgmental steps people can try.
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Clinical Clues Sparked A Research Path
- Ashley Gearhardt noticed patients described binge eating with the same language as addiction, prompting her to study food addiction scientifically.
- She questioned why a fermented grape and a highly processed donut elicit different clinical responses despite similar reward properties.
Recognition Shapes Response
- Missing recognition of an addictive substance makes clinicians blame individual willpower instead of the product or delivery system.
- Ashley argues the evidence for ultra-processed foods' addictive potential rivals recognised addictions like alcohol and tobacco.
Processing, Not Just Ingredients, Matters
- Ashley draws a parallel between cigarette industrial processing and ultra-processed food engineering as drivers of addiction.
- She highlights how delivery systems and flavor engineering, not just the raw plant, create addictive products.