The Metro: New U-M study says your food was engineered like a cigarette

That creamy Reese’s peanut butter cup dissolving on your tongue. The next crunchy Dorito you’re reaching for before you’ve swallowed the last one. The first sip of an ice-cold Coke, with a mix of syrup and carbonation; it hits like relief.

Your brain’s reward center is supposed to keep you alive, but a major new study from the University of Michigan, Harvard, and Duke says the food industry learned how to use it against you — engineering products with the same science as cigarettes.

The playbook is this: optimize the craving, accelerate the reward, and make it nearly impossible to stop.

Ultraprocessed foods now make up roughly 60% of what Americans eat. San Francisco has sued 10 major food manufacturers over the harm.

Health Secretary Robert F. Kennedy Jr. has said these foods are poisoning Americans, but he has stopped short of regulating them.

In Detroit, 69% of households face food insecurity and researchers describe the city as a food swamp, where drive-throughs, party stores and gas-station snack aisles vastly outnumber places to buy fresh produce.

Detroit’s numbers make the question sharper: What happens when engineered food is all that’s there?

Ashley Gearhardt, clinical psychologist, addiction scientist at the University of Michigan, creator of the Yale Food Addiction Scale and lead author of the study, joined Robyn Vincent on The Metro to discuss this and more.