Study links alcohol use to higher consumption of salty ultra-processed foods

New dietary research warns that consuming alcohol can stimulate cravings of salty ultra-processed foods (UPFs), which may fuel excess energy and weight gain. In the study, alcohol triggered biological pathways in the body that boost levels of the FGF21 hormone, which is linked to protein appetite by enhancing preferences for savory, umami flavors. The hormone had the opposite effect on sweet cravings, which operated on the same pathway but in a different way. 

“Cravings for a packet of chips with a drink (sometimes referred to as the ‘aperitif effect’), a pizza at the end of a big night out, or a fry-up the next morning may be driven by the way alcohol alters the body’s regulation of appetite, particularly for protein,” explains senior author David Raubenheimer, professor at the Charles Perkins Centre.

“Our study suggests that when dietary protein is diluted, people compensate by eating more overall to satisfy the increased protein appetite induced by alcohol. In this way, alcohol may contribute to overeating, particularly when ultra-processed, low-protein savory foods are readily available.”

While the human body evolved to naturally associate salty flavors with protein-rich foods like meat, the scientists note that modern-day food environments can disrupt these sensory signals. They add that umami tastes are widespread in junk food that is low in protein.

In the study, savory foods classified as “ultra-processed” were done so according to the Nova classification system. These included instant noodles, savory biscuits, savory pastries, processed meats, canned soups and sauces, commercial dips, chips, and other extruded snack foods.

Sweet foods included all sweet, highly processed foods as described by the Australian Bureau of Statistics, such as cakes, sweet biscuits, sweet pastries, sugar-sweetened beverages, table sugar, ice cream, jams, confectionery, chocolates, and breakfast cereals high in added sugar.

Decoding protein decoys

In the paper published in Obesity Reviews, researchers analyzed Australian national dietary survey data to uncover food intake patterns in relation to alcohol consumption. 

A total of 12,153 participants reported data in the 2011–2012 survey. After excluding children, the study included 9,337 adults aged 19 years and over.

The researchers found that people tended to eat more savory foods on days when they drank alcohol compared to on non-drinking days.

Modern junk food disrupts human biology as its salt and umami flavors are naturally associated with protein-rich foods.All standard drinks were linked to increased savory food intake and reduced sweet food intake. The effect alcohol had on overall energy intake was especially significant when it came to low-protein UPFs.

The study argues that easily accessible artificially flavored savory foods can act as “protein decoys” that effectively trick the protein hunger system into seeking foods that taste like protein but do not deliver it.

When people seek out more of these foods to satisfy the signal, they can end up consuming a large volume of fats, carbohydrates, and total energy.

“Many people will recognize the experience of having a few drinks and suddenly craving something salty, like chips, French fries, pizza, or other savory foods. Now we have a better understanding of the hormonal dynamic at play, which may be driving overconsumption of UPFs,” says Amanda Grech, lead author of the study from the Charles Perkins Centre at the University of Sydney, Australia.

Sweet tooth diminished

Notably, alcohol consumption had the opposite effect on sweet cravings. An active FGF21 hormone can also reduce people’s intake of sugary foods, explain the researchers.

“An important finding is that alcohol has different effects on total energy intake depending on the dietary environment, particularly whether diets are dominated by minimally processed foods or ultra-processed savory foods. It is not simply a matter of the calories in alcohol itself,” says co-author professor Stephen Simpson from the Charles Perkins Centre.

Ultimately, the researchers recommend keeping satisfying whole-food snacks on hand to help manage cravings.

“If you choose to drink, it’s worth being mindful of this hormonal interplay,” says Raubenheimer.

“Having protein-rich whole foods readily available can help steer you away from UPFs. Think roasted chickpeas, smoked salmon, lean cold meats, prawns, or oysters.”

Previous studies have shown mixed results for the relationship between alcohol and weight gain, the authors note. They say their mechanistic approach reconciles these inconsistencies by going deeper into how diet context modifies alcohol’s effects by influencing the protein hunger hormone, FGF21.

UPFs under growing scrutiny

Globally, scientists and policymakers called out health-harming corporate tactics around UPFs as chronic disease rates continue to climb. These foods have been linked to cancer, diabetes, neurocognitive disorders, and infertility. At the same time, the International Food and Beverage Alliance also told Nutrition Insight that many foods labeled as ultra-processed play an important role in nutrition, safety, and affordability.

Experts continue to debate whether heavy processing always results in “unhealthy” products, considering the diversity of these foods on the market. Recently, a report reviewed clinical trial findings on UPFs, as experts cautioned that effects may be driven by calorie density, protein, fiber, and eating rate, not processing alone. 

In addition, a report by Healthy Eating Research recently stressed the distinctions between different types of UPFs, arguing that certain healthier options in this category should be exempted from food policies discouraging their consumption.

Earlier this year, an Australian study linked consuming UPFs to a higher risk of developing dementia and lowered attention scores. Each 10% of increased UPF consumption showed these negative impacts, even when the participants followed an otherwise healthy diet.