Ultra-Processed Foods Linked to Bone and Muscle Health Risks
New research suggests that ultra-processed foods (UPFs) may contribute to the development of osteoarthritis of the knee by increasing intramuscular fat in the thigh muscles. The study, presented at the Radiological Society of North America, found that higher UPF consumption is linked to more thigh muscle fat, regardless of calorie intake or physical activity. This highlights the importance of diet quality in managing osteoarthritis, a condition exacerbated by obesity and unhealthy lifestyle choices. The findings suggest that reducing UPF intake could be a modifiable factor in managing knee osteoarthritis.