Virginia Tech study finds ultra-processed foods alter metabolism and brain activity

Researchers at Virginia Tech’s Fralin Biomedical Research Institute have discovered that ultra-processed foods (UPFs) trigger distinct metabolic and neurological responses compared to minimally processed foods, even when they are nutritionally matched in terms of calories, carbohydrates, fats, and proteins.

According to the study published in Nature Metabolism, ultra-processed meals prompted the body to release more insulin and expend more energy while burning fewer carbohydrates for fuel. Additionally, these foods evoked different responses in brain regions associated with motivation and reward.

This research suggests that the physical and chemical transformations involved in industrial food processing—such as altering cellular structures or using additives—affect how nutrients are released, absorbed, and metabolized. These findings may help explain why high consumption of UPFs is linked to obesity, Type 2 diabetes, cardiac events, and mental health issues.