Study shows the impact of highly processed foods on brain metabolism and sense of smell

Researchers at Sidra Medicine have published a study

Scientists at Sidra Medicine, part of Qatar Foundation, collaborated with teams from Universidade Federal do Rio Grande do Sul (Brazil) and Monell Chemical Senses Center (USA) to publish a groundbreaking study in Molecular Metabolism. The research, led by Dr. Luis R. Saraiva, investigated the short-term effects of highly processed diets on brain metabolism and olfactory functions in mice. 

The study aimed to understand the impact of consuming highly processed foods, given the rising global obesity rates and health concerns. Using an intricate experimental design, mice were fed three different diets over a period of less than two months: a standard grain-based chow diet, a highly processed control diet, and a highly processed high-fat diet.

The researchers conducted a comprehensive set of tests, including behavioral and metabolic phenotyping, electro-olfactogram recordings, brain glucose metabolism imaging, and mitochondrial respirometry. Advanced RNA-sequencing was also performed on samples from the nose and various brain regions to assess the genetic impact.

Dr. Melanie Makhlouf, co-first author of the study from Sidra Medicine, emphasized that the research revealed that even brief periods of consuming highly processed foods could lead to early abnormalities in both olfactory and brain functions.

This has the potential to impact food choices and increase the risk of developing metabolic diseases. The study, funded by both Sidra Medicine and a grant from the Qatar National Research Fund, contributes to the existing body of knowledge on the health effects of processed foods and raises critical questions about contemporary dietary preferences. 

Dr. Saraiva, Director of the Human Disease Modeling and Therapeutics Division at Sidra Medicine, highlighted the significance of the research in showcasing how swiftly diets rich in processed foods can bring about changes in brain functions, potentially influencing behaviors and food choices.

The findings are expected to have substantial implications for dietary guidelines, public health policies, and future research in the fields of nutrition and neurology.

Source: The Peninsula