Researchers at the Fralin Biomedical Research Institute at VTC have created a new tool for assessing the rewarding and reinforcing properties of ultra-processed foods, which make up 58 percent of calories consumed in the United States and have been linked to negative health outcomes. Published in the journal Appetite, the research includes a collection of images of minimally processed and ultra-processed foods matched on 26 characteristics. The images were based on the NOVA classification system, developed by nutrition researchers at the University of São Paulo in Brazil to group foods into four categories based on their level of processing.
The NOVA system classifies food into unprocessed or minimally processed, processed culinary ingredients, processed foods, and ultra-processed foods. To develop the picture set, a team of psychologists, neuroscientists, and registered dietitians selected foods to represent each category and gathered nutritional information, price, and visual characteristics for each image. Study participants were then asked to rate the images to generate a final set of 28 pictures matched across 26 characteristics. Researchers recruited 67 nutrition professionals to objectively classify the foods as minimally or ultra-processed.
Ultra-processed foods have been associated with increased risks of obesity, Type 2 diabetes, heart disease, and cancer, making them a major public health concern. These foods make up over half of the calories consumed in countries like the United States, Canada, and the United Kingdom. The lack of tools for measuring and assessing the effects of ultra-processed foods has been a barrier to conducting experimental research on these products. The new tool developed by the Virginia Tech team aims to address this gap and provide a better understanding of the impact of ultra-processed foods on health.
The team at the DiFeliceantonio lab is using the food pictures in conjunction with functional MRI to study associated brain activity and isolate the effects of food processing from other characteristics. This research aims to better understand how our brains process nutrient availability and food preference. Funding for the study was provided by the National Science Foundation, the National Institute of Diabetes and Digestive and Kidney Diseases, and a grant from the Seale Innovation Fund, supporting innovative pilot research projects at the Fralin Biomedical Research Institute. The Virginia Tech team is making the pictures and associated data accessible through the Virginia Tech Data Repository to enable further studies in behavioral economics and neuroimaging.
In conclusion, the study conducted by researchers at the Fralin Biomedical Research Institute at VTC provides a valuable new tool for assessing ultra-processed foods, which are known to have negative impacts on health. The research aims to address the lack of tools available for measuring and assessing the effects of these foods and to provide insight into their role in the development of chronic conditions such as obesity, diabetes, heart disease, and cancer. By creating a collection of images of minimally processed and ultra-processed foods matched on various characteristics, the researchers have laid the groundwork for further studies on the impact of food processing on health outcomes.
