Researchers at Virginia Tech's Fralin Biomedical Research Institute have found that meals with identical macronutrient profiles can produce different metabolic responses based on their level of processing. This study, published in *Nature Metabolism*, revealed that ultraprocessed foods led to increased insulin release and energy expenditure, while also resulting in lower carbohydrate oxidation compared to minimally processed meals.
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The research team, led by neuroscientist Alexandra DiFeliceantonio, studied how these food types affected not just metabolism but also brain activity linked to motivation and reward. Previous studies indicated that ultraprocessed foods (UPFs) are high in sugar, salt, and fat while being low in protein and fiber, which may contribute to overconsumption and various health issues. DiFeliceantonio stated that individuals consuming high amounts of UPFs tend to experience poorer health outcomes, including obesity and Type 2 diabetes.
The study involved 57 healthy adults aged 18 to 45, of whom 32 completed both metabolic assessments and brain imaging sessions. Participants consumed meals of 300 nutritionally matched calories differing in processing. The ultraprocessed meal included items such as a peanut butter and jelly sandwich and a cookie, while the minimally processed option featured whole foods like a sliced banana and cheese.
Blood samples were taken after these meals to assess metabolic metrics, revealing that those consuming ultraprocessed food had higher insulin responses and more prolonged blood sugar levels. According to study lead author Zach Hutelin, these metabolic differences were surprising, with every metric differing between meal types. Additionally, when viewing images of food during fMRI scans, participants' brain activity differed based on the type of food consumed.
DiFeliceantonio expressed interest in exploring further how the processing of foods may affect metabolic responses and brain activity, including a desire to test various populations and meal sizes in future studies. The research adds a new perspective to ongoing discussions about the health impacts of food processing compared to nutrient composition.