Journal of Food Processing & Technology

Food Addiction: Foods and Dietary Practices Among Young Adults

Allison Kelly^* Department of Food Technology, University of Granada, Granada, Spain
^*Correspondence: Allison Kelly, Department of Food Technology, University of Granada, Granada, Spain, Email:

Received: 06-Jun-2022, Manuscript No. JFPT-22-17313; Editor assigned: 09-Jun-2022, Pre QC No. JFPT-22-17313 (PQ); Reviewed: 24-Jun-2022, QC No. JFPT-22-17313; Revised: 01-Jul-2022, Manuscript No. JFPT-22-17313 (R); Published: 08-Jul-2022, DOI: 10.35248/2157-7110.22.13.939

Description

Parallel with major changes in the food environment, such as a rise in the number of food service outlets and the accessibility of overly appetizing meals and beverages, the incidence of obesity has grown. In 2013, there were 36.0 percent more women than men who were overweight or obese globally. Obesity is linked to a higher risk of developing chronic diseases including type 2 diabetes and cardiovascular disease as well as a lower quality of life in terms of mental and social health. The majority of therapies for obesity have mostly concentrated on behavior modification, including calorie restriction and increased physical activity, despite the fact that obesity is complicated and diverse. These behavioral techniques have had varying degrees of success, with many people failing to lose a considerable amount of weight and people gaining back part or all of their lost body weight. Therefore, there is a critical need to gain a deeper understanding of the factors that contribute to obesity and to create interventions that give more efficient methods for managing weight.

There is a growing collection of research investigating whether eating habits that resemble addictions may make certain people more prone to overeating and eventual obesity. Although there is no agreed upon definition of "food addiction" some eating behaviours have been compared to the DSM's (Diagnostic and Statistical Manual of Mental Disorders) diagnostic criteria for drug abuse. Loss of control over intake, prolonged overeating despite unfavourable effects, and severe discomfort associated with eating behaviours are a few of these. The term "food addiction" is used throughout the rest of this work to characterize these addictive like eating behaviours, despite the fact that it is not yet a professionally recognized illness. Both classic types of drug misuse and addictive food habits share similar neurobiological underpinnings with dopaminergic reward related circuits. It has been hypothesized more recently that addictive like eating may more closely mirror behavioural addictions now that non substance illnesses like gambling are included in the DSM-5. As a result, there is still disagreement in the scientific community on whether or not food addiction qualifies as a clinical disease.

Since that development in 2009 to assess addictive like eating habits, the Yale Food Addiction Scale (YFAS) has allowed for an increase in the number of research attempting to analyze this construct. According to the DSM-IV diagnostic criteria for drug dependence, the Yale Food Addiction Scale (YFAS) operationalizes food addiction by modeling these to eating habits. The majority of the population samples across the reviewed articles were female, overweight or obese individuals recruited from clinical settings and may not be representative of the general population In a recent review with meta-analysis of studies using the Yale Food Addiction Scale (YFAS), the weighted mean prevalence of food addiction across populations studied was 19.9 percent, and ranged from 5.4 percent in the general community to 56.8 percent in a clinical population.

Dietary consumption and food addiction as determined by the Yale Food Addiction Scale. In one study that looked at the connection between addictive like eating behaviors and macronutrient intakes, it was shown Yale Food Addiction Scale criteria for food addiction had considerably greater daily intakes of protein and fat. According to a second research, people who were classified as food addicts by the YFAS consumed noticeably more fat, sugar, and a variety of micronutrients. However, a sample of the obese population was used for this investigation. Additionally, rather than describing real meal kinds, the aforementioned research merely reported intakes of certain food components, such as minerals (such as calcium), and their connection with addictive like eating. As the general public consumes foods rather than specific nutrients or components, the measurement and reporting of intake of common foods are crucial. To help guide the future creation of therapies to address this habit, it is crucial to identify particular foods linked to addictive-like eating.

Based on their processing and constituent makeup, meals probably differ in their ability to trigger an addictive-like reaction. According to a new study, the amount of processing a product has through determines whether or not it is linked to compulsive eating habits. Additionally, calorie dense "junk" meals like chocolate and cookies were shown to be the most often connected foods with addictive like eating behaviours in a qualitative research of self-identified “food addicts”. It is commonly believed that high calorie, highly processed foods, which are pervasive in the current food environment.