A new study has found a potential link between consuming ultra-processed foods and the buildup of fat in thigh muscles, which can increase the risk of knee arthritis. The research was presented by Dr Zehra Akkaya, a radiologist who conducted the study at the University of California, San Francisco (UCSF), during the annual meeting of the Radiological Society of North America (RSNA) in Chicago.

According to Dr Akkaya, “In an adult population at risk for but without knee or hip osteoarthritis, consuming ultra-processed foods is linked to increased fat within the thigh muscles.”

Ultra-processed foods are made primarily from substances extracted from whole foods, such as saturated fats, starches, and added sugars. They often include additives like flavours, colours, emulsifiers, and stabilizers to enhance taste and shelf life. Common examples include packaged baked goods, sugary cereals, ready-to-eat meals, and deli meats.

Research has long indicated that the health of thigh muscles plays a critical role in knee arthritis. Fat accumulation within the thighs, referred to as “fatty degeneration,” occurs when fat streaks replace muscle fibres, weakening the muscle. Dr Akkaya emphasized that this degeneration is visible on MRI scans and is linked to the onset and progression of knee osteoarthritis.

To explore the role of diet, Akkaya’s team used MRI scans to analyze thigh fat levels in 666 participants, averaging 60 years of age, none of whom had osteoarthritis at the start of the study. The researchers discovered that participants who consumed a higher proportion of ultra-processed foods—an average of 40 per cent of their daily diet—showed increased levels of intramuscular fat.

Notably, this connection remained consistent regardless of the participant’s weight, daily caloric intake, physical activity levels, income, or education.

“Osteoarthritis is an increasingly prevalent and costly global health issue. It is the largest contributor to non-cancer-related health care costs in the U.S. and worldwide,” Dr Akkaya stated.

Knee osteoarthritis, a degenerative joint disease, can lead to pain, stiffness, and reduced mobility. A decline in thigh muscle strength due to fatty degeneration exacerbates the condition, making it harder for people to maintain an active lifestyle and manage their weight.

The study highlights the importance of diet in managing the risk of osteoarthritis. Reducing the consumption of ultra-processed foods may be a practical step toward prevention. Dr Akkaya and her team recommend lifestyle changes, including a balanced diet with minimally processed foods, as a preventive strategy. While the findings are promising, the researchers note that they should be considered preliminary until published in a peer-reviewed journal.

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