Ingrid A. Worth

Background/Objectives: Several randomized controlled trials have found that dietary interventions promoting self-guided shifts away from ultra-processed foods (UPFs) and toward minimally processed, nutrient-dense foods may alleviate depressive symptoms. However, translating these interventions into scalable and sustainable real-world approaches remains a key challenge. Adopting a minimally processed dietary pattern requires sustained effort (e.g., meal planning, shopping, and preparation) within environments where UPFs are pervasive and convenient. These demands may be especially burdensome for individuals experiencing depressive symptoms. Consequently, interventions that rely heavily on individual effort may be difficult to maintain. Commercial meal delivery services may offer a structural solution by reducing logistical and cognitive barriers to dietary change, yet little is known about how individuals with depressive symptoms experience this approach. Methods: In a parent study, we conducted a randomized pilot study of a meal delivery service designed to provide minimally processed meals to adults with moderate to moderately severe depressive symptoms; here we report qualitative findings from post-intervention interviews with participants assigned to the meal delivery condition (n = 20). Results: Participants appreciated reductions in preparatory effort and mental load, which supported adherence. Dietary changes were also linked to improved mood through increased energy, mood stability, and more positive self-evaluation. However, social settings were a near-universal barrier, and acceptability depended on palatability, compatibility with personal preferences, and perceived autonomy. Several participants also described a temporal adjustment process (early cravings/withdrawal followed by adaptation). Conclusions: Overall, these findings suggest participant-informed priorities for future testing and refinement of scalable meal delivery interventions for depression, including personalization and choice, quality control, and support for social and withdrawal-related challenges.

Ultra-processed foods comprise a majority of the American diet and have been linked to increased risk for depression. In response, minimally processed diet

Hyperpalatable foods containing hedonically reinforcing combinations of fat, sugar, carbohydrates, and sodium have increased in prevalence in modern food systems. These foods, containing nutrient combinations rarely found in nature, strongly activate neural reward circuits and may exacerbate vulnerability to binge-eating behaviors. The present review synthesized five decades (1973–2023) of empirical research to characterize the consumption of hyperpalatable foods during binge-eating episodes and identify which hyperpalatable groups (Fat-and-Sugar, Fat-and-Sodium, or Carbohydrate-and-Sodium) predominate. After exclusions, 37 eligible studies were identified that reported foods consumed during binge-eating episodes in sufficient detail for hyperpalatability analyses. Nutritional information for 158 food items was extracted from national food composition databases and analyzed using established hyperpalatability criteria. Study characteristics were also summarized. Results indicated that hyperpalatable foods overwhelmingly dominated binge-eating episodes. Across studies, 100% reported at least one hyperpalatable food, and 88.6% of all analyzed binge foods met hyperpalatability criteria. Among these foods, the most common hyperpalatable groups were Fat-and-Sugar (47.1%) and Fat-and-Sodium (47.1%). Only 11.4% of binge foods were non-hyperpalatable, and 5.1% were minimally processed. Collectively, evidence across five decades indicates hyperpalatable foods are prominent in binge episodes. These findings suggest that binge episodes are characterized not merely by excessive caloric intake but by preferential consumption of industrially engineered foods designed to maximize palatability and reward. Future research should examine causal mechanisms linking exposure to hyperpalatable foods, obesity, and binge-eating behaviors, and test interventions that reduce hyperpalatable food consumption. Understanding the role of hyperpalatable foods may inform novel prevention and treatment strategies for binge-eating and obesity.

Objective: Over the past 60 years, the proportion of highly processed foods rich in refined carbohydrates and added fats in the food environment has increased, coinciding with a rise in binge eating. While past research has focused on individual vulnerabilities for binge eating, emerging evidence suggests highly processed foods may exacerbate these vulnerabilities. This Research Forum addresses a critical research gap by synthesizing the foods reported in binge‐eating episodes across 41 studies and identifying limitations in current food‐reporting practices. Method: Systematic searches were conducted in PubMed, Google Scholar, and PsycINFO through February 2025. Eligible studies reported specific foods consumed during binge‐eating episodes among human participants. Foods were coded as highly processed based on the presence of refined carbohydrates and/or added fats. Results: All 41 (100%) eligible studies reported at least one highly processed food in binge‐eating episodes. Only 31.7% of studies ( n = 13) reported minimally processed food consumption in a binge‐eating episode. Of the food types reported across all studies ( n = 404), 70.3% were classified as highly processed and 14.9% as minimally processed. However, vague food descriptions limited the ability to categorize many foods. The most frequently reported foods were cake, ice cream, cookies, and chocolate. Discussion: Across published studies, highly processed foods were highly prevalent in binge‐eating episodes, but interpretations are constrained by vague and incomplete food reporting. We outline recommendations for standardized food‐reporting practices to improve the characterization of foods reported in binge‐eating occasions to strengthen the clinical relevance of future research.