New research has shown that both minimally and highly processed meals, despite being nutritionally matched in calories, carbs, fats, proteins, water, salt, and weight, produce significantly different metabolic responses. Published in the journal Nature Metabolism, the findings indicate that ultra-processed meals lead to increased insulin release and energy expenditure while also causing the body to burn carbohydrates less efficiently.
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The study, led by a research team from Virginia Tech, highlights that food processing may have effects on the body and brain that extend beyond the traditional focus on macronutrients. This could help explain the association between ultra-processed foods (UPFs) and issues like overconsumption and long-term health problems.
Ultra-processed foods typically contain ingredients extracted from other foods or synthesized in labs, with little to no whole food content. They often contain high levels of added sugars, fats, and salts while being low in protein and fiber. Common examples include bacon, sausages, breakfast cereals, burgers, and fizzy drinks. Previous research has linked the combination of these ingredients in UPFs to their impact on the brain's reward system, making it harder for individuals to regulate their food intake.
Alex DiFeliceantonio, a neuroscientist involved in the study, noted that individuals consuming high amounts of UPFs tend to experience poorer health outcomes, including obesity and Type 2 diabetes. While previous studies established a link between UPFs and health issues, the specific mechanisms at play remain less understood. DiFeliceantonio’s lab aimed to investigate whether food processing itself contributes to different metabolic outcomes, even when nutrition is controlled.
The study involved 57 healthy adults aged 18 to 45, with 32 completing both brain imaging and metabolic testing sessions. Participants consumed two types of meals during separate sessions, separated by a minimum of three days. After fasting overnight, participants ate either a highly processed meal, including a peanut butter and jelly sandwich along with veggie chips and a cookie, or a minimally processed meal comprising a banana, dried cranberries, cheese, and egg.
Blood samples taken after each meal showed notable differences in metabolic responses. The ultraprocessed food produced a higher insulin response and sustained elevated blood sugar levels, which can increase the risk of conditions like diabetes. DiFeliceantonio also noted the importance of examining the brain's response to food cues, using functional MRI scans to analyze participants' brain activity while viewing images of both types of foods.
The study found that metabolic differences corresponded with variations in how the brain's reward centers reacted to food cues. While participants’ willingness to pay for either food type did not differ significantly, the findings suggest a connection between the body’s metabolic responses and brain activity related to food motivation.
Brazilian epidemiologist Carlos Monteiro commented on the importance of distinguishing between the effects of nutrient composition and food processing itself. DiFeliceantonio expressed interest in expanding this research to explore different populations and meal sizes, as well as investigating specific processing techniques that may influence metabolic responses.