Same calories, different responses: Food processing influences metabolism and brain activity - Medical Xpress
A study from Virginia Tech reveals that ultraprocessed foods trigger different metabolic and brain responses compared to minimally processed foods, even when nutritional profiles are identical. These findings suggest that the physical processing of food significantly impacts how the body manages energy and insulin.
Why it matters
This research provides a biological basis for why ultraprocessed diets are linked to obesity and metabolic health issues, potentially influencing future dietary guidelines.
edited by Gaby Clark , reviewed by Robert Egan
This article has been reviewed according to Science X's editorial process and policies . Editors have highlighted the following attributes while ensuring the content's credibility:
Add as preferred source Researchers at Virginia Tech's Fralin Biomedical Research Institute at VTC found that two meals with the same carbohydrates, fats, proteins, water, caloric, salt, and weight—but that differed in their level of processing—produced different metabolic responses. Credit: Zach Hutelin/Virginia Tech Most nutrition science suggests that meals with the same basic nutritional profile will have the same impact on a person's blood sugar.
But is there something about food processing itself that influences how our bodies respond?
Researchers exploring that question were surprised to find that minimally and highly processed meals matched for calories, carbohydrates, fats, proteins, water, salt and weight produced distinct metabolic responses.
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