Food Manipulation: Ultra-Processed Foods Designed to Addict

This manipulation did not come out of nowhere — it has deep roots in the history of American nutrition policy, which served as a model for many countries, including Brazil. In the 1970s, when science began to link excess saturated fat, salt, and sugar to chronic diseases such as heart problems and obesity, the focus of the guidelines shifted from “eat more” (to combat nutritional deficiencies) to “eat less” of certain foods. The Senate Select Committee on Nutrition and Human Needs published dietary goals recommending reduced fat, cholesterol, salt, and sugar, and increased complex carbohydrates — but that directly threatened the meat, dairy, and egg industries. Lobbyists hit back hard. Meat producers pressured Congress and the USDA (the U.S. Department of Agriculture) to change recommendations such as “cut down on fatty meats” to softer phrases like “choose two or three daily servings of meat.” Historical documents show that, in hearings, industry-funded scientists argued there was no “solid proof” linking diet to heart disease. The result? The first Dietary Guidelines for Americans in 1980 watered down many of the boldest suggestions, preserving the status quo so as not to hurt sales. The climax came in the 1990s with the Food Pyramid, launched in 1992 after a one-year delay that many believe was to accommodate pressure from meat and dairy lobbyists, who did not like seeing their products in smaller portions or at the top. The pyramid placed refined grains (bread, pasta, cereals) at the wide base — exactly what the flour and sugar industries wanted — while fats and sweets were relegated to the “use sparingly” tip. Marion Nestle, a renowned expert in nutrition and food policy, has documented in articles and books how lobbies used their connections in Congress and the USDA to shape recommendations, putting profits ahead of public health. Worse: starting in the 1980s, Big Tobacco entered the game. Companies such as Philip Morris bought giants like Kraft and General Foods, transferring addiction techniques (manipulating nicotine levels to create dependence) to food. Internal documents reveal that they used addiction science to create hyper-palatable ultra-processed foods — perfect combinations of sugar, salt, fat, and additives that activate the brain’s reward system like drugs. That explains why chips, sodas, and breakfast cereals are so hard to stop eating: they were designed to be addictive, increasing consumption and profits. In Brazil, this global strategy spread through multinationals, contributing to the boom in ultra-processed foods in supermarkets and households. This corporate influence produced decades of biased guidelines, promoting cheap refined carbohydrates instead of real, nutrient-dense foods — and the price was paid with the health of millions.