Presentation Details
| Why do we eat what we eat?: Brain and metabolic responses to processed foods Alexandra DiFeliceantonio. Virginia Tech, Roanoke, VA, USA |
Abstract
Here, I will present data from studies in the lab examining the neural and physiological responses to processed foods. First, we examined acute metabolic and physiological effects of two meals matched on nutrient composition but differing in level of processing. We observe differences in blood glucose response, respiratory quotient, and energy expenditure following consumption of these meals. This difference in metabolic response correlates with neural activity in response to food pictures as measured by functional magnetic resonance imaging (fMRI). Next, to examine the longer-term effects of ultra-processed food (UPF) intake on energy intake and brain response to palatable foods, we conducted an RCT in 18–25-year-olds. This was a fully cross over trial where participants ate a diet containing 0% kcals from UPF or 81% kcals from UPF in a random order. We assessed energy intake in an ad libitum buffet meal and in an eating in the absence of hunger paradigm. We observed higher energy intake after the UPF diet intervention compared to the no-UPF diet in both tests, but only our younger cohort. There was a negative linear relationship between energy intake and age. Brain response as measured by fMRI to a palatable UPF milkshake was also altered, again in the younger cohort, with less activity in the orbito-frontal cortex after the UPF diet compared to the no-UPF diet. Taken together these data indicate the processing, even when nutrient composition is held constant, can alter acute physiological response and consumption of these diets can lead to changes in eating behavior and brain response to food, especially in younger people.
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No part of this publication may be reproduced, distributed, or transmitted in any form or by any means, including photocopying, recording, or other electronic or mechanical methods, without the prior written permission of the author.