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Ultra-processed Foods and Muscle Fat Infiltration at Thigh MRI: Data from the Osteoarthritis Initiative
Zehra Akkaya1,2, Gabby B Joseph2, Katharina Ziegeler2
1Department of Radiology, Faculty of Medicine, Ankara University, Hacettepe Talatpasa Blvd No. 82, Altındag, Ankara 06230, Turkey.
Radiology
|April 14, 2026
Summary
High ultra-processed food (UPF) intake is linked to increased thigh muscle fat infiltration (MFI) in individuals at risk for knee osteoarthritis (KOA). This association was observed using MRI, highlighting a potential dietary impact on musculoskeletal health.
Area of Science:
- Musculoskeletal health research
- Nutritional science
- Radiology and medical imaging
Background:
- The link between ultra-processed food (UPF) consumption and musculoskeletal health is not well-established.
- Understanding this relationship is crucial for populations at risk of knee osteoarthritis (KOA).
Purpose of the Study:
- To investigate the association between UPF consumption and thigh muscle fat infiltration (MFI).
- To analyze this relationship in individuals identified as being at risk for KOA, utilizing thigh Magnetic Resonance Imaging (MRI).
Main Methods:
- Cross-sectional analysis of baseline data from the Osteoarthritis Initiative.
- Muscle fat infiltration (MFI) assessed via Goutallier grading on thigh MRI scans.
- Dietary UPF proportion determined using the NOVA classification and food frequency questionnaires; regression models adjusted for confounders.
Main Results:
- Higher UPF consumption correlated with increased MFI across all thigh muscles, including flexors and adductors, in both BMI- and abdominal circumference-adjusted models.
- The association between UPF intake and MFI was stronger when adjusted for abdominal circumference.
- No significant interaction was found between UPF consumption and sex.
Conclusions:
- Elevated UPF consumption is associated with greater muscle fat content in the thigh.
- This finding holds true for individuals at risk of KOA, irrespective of sex.
- Highlights a potential dietary factor influencing muscle quality in at-risk populations.
