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Presidential Symposium: Ultra-Processed Foods, the Senses, and Health: Exploring the Evidence
Moderator
Yanina Pepino
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Presentations
7:30 WHY DO WE EAT WHAT WE EAT?: BRAIN AND METABOLIC RESPONSES TO PROCESSED FOODS
Alexandra DiFeliceantonio. Virginia Tech, Roanoke, VA, USA
8:00 MISSPECIFYING MECHANISMS MISLEADS POLICY AND PRACTICAL SOLUTIONS: IT'S NOT ABOUT THE PROCESSING
John E Hayes1,2. 1Sensory Evaluation Center, University Park, PA, USA 2Department of Food Science, The Pennsylvania State University, University Park, PA, USA
8:30 A CRITICAL REVIEW OF THE EPIDEMIOLOGICAL, RANDOMIZED CONTROLLED TRIAL, AND MECHANISTIC DATA ON THE HEALTH EFFECTS OF ULTRA-PROCESSED FOODS
Richard Mattes. Purdue University, West Lafayette, IN, USA
9:00 DOPAMINE SIGNALING IN HUMANS: INFLUENCE OF DIETARY STIMULUS, METABOLIC STATE AND ADIPOSITY
Valerie Darcey. Section on Nutritional and Metabolic Neuroimaging Diabetes, Endocrinology and Obesity Branch, NIDDK, NIH, Bethesda, MD, USA