Food Processing May Influence Metabolism and Brain Activity Beyond Nutritional Content, Study Finds

A study published in the journal Nature Metabolism has found that the body may respond differently to ultra-processed and minimally processed foods, even when the meals contain nearly identical amounts of calories and nutrients. The research examined metabolic responses and brain activity in 57 healthy-weight adults.

Researchers compared meals matched for energy, carbohydrates, fats, proteins, fibre, sodium, water and overall weight. Despite these similarities, the two types of meals produced measurable differences in the participants’ responses after eating.

The findings showed that ultra-processed meals triggered a stronger insulin response and greater overall energy expenditure. Participants also showed lower carbohydrate oxidation after consuming these meals, indicating differences in how the body used carbohydrates for energy. Blood glucose levels did not differ significantly overall between the two meal conditions, although variations were observed at particular time points.

The research team also examined brain activity using functional magnetic resonance imaging. Participants viewed images of foods with different levels of processing, allowing researchers to investigate how the brain responded to food-related cues. The results revealed differences in activity in areas associated with motivation and reward, suggesting that food processing may influence neurological responses as well as metabolism.

The researchers said the findings point to possible effects of food processing that cannot be explained by calorie counts or macronutrient composition alone. However, the study examined short-term responses to specific meals and does not establish the long-term consequences of eating ultra-processed foods.

The authors also acknowledged limitations, including the relatively small sample and differences in the food ingredients used. Further studies involving larger groups, different age ranges and longer observation periods will be needed to determine which aspects of processing are responsible for the observed effects.

05-10-2026