Dissecting ultra-processed foods and drinks : Do they have a potential to impact the brain?
Contreras Rodríguez, Oren (Universitat Autònoma de Barcelona. Departament de Psiquiatria i de Medicina Legal)
Solanas i Garcia, Montserrat (Universitat Autònoma de Barcelona. Departament de Biologia Cel·lular, de Fisiologia i d'Immunologia)
Escorihuela, Rosa M (Universitat Autònoma de Barcelona. Departament de Psiquiatria i de Medicina Legal)

Fecha:	2022
Resumen:	Ultra-processed foods and drinks (UPF) are formulation of ingredients, mostly of exclusive industrial use, that result from a series of industrial processes. They usually have a low nutrient but high energy density, with a high content of saturated and trans fats, and added sugars. In addition, they have characteristic organoleptic properties, and usually contain sophisticated additives, including artificial sweeteners, to intensify their sensory qualities and imitate the appearance of minimally processed foods. In addition, recent research has warned about the presence of chemicals (e. g. , bisphenol) and neo-formed contaminants in these products. UPF production and consumption growth have been spectacular in the last decades, being specially consumed in children and adolescents. UPF features have been associated with a range of adverse health effects such as overeating, the promotion of inflammatory and oxidative stress processes, gut dysbiosis, and metabolic dysfunction including problems in glucose regulation. The evidence that these UPF-related adverse health effects may have on the neural network implicated in eating behavior are discussed, including the potential impact on serotonergic and dopaminergic neurotransmission, brain integrity and function. We end this review by placing UPF in the context of current food environments, by suggesting that an increased exposure to these products through different channels, such as marketing, may contribute to the automatic recruitment of the brain regions associated with food consumption and choice, with a detrimental effect on inhibitory-related prefrontal cortices. While further research is essential, preliminary evidence point to UPF consumption as a potential detrimental factor for brain health and eating behavior.
Ayudas:	Agencia Estatal de Investigación PID2020-119391GB-I00 Instituto de Salud Carlos III CP20/00165
Nota:	ANECA
Nota:	This study has received support from the Intramural Translational Projects (2021) from the CIBERSAM granted to O Contreras-Rodriguez, and the project PID2020-119391GB-I00 granted M Solanas and RM Escorihuela.O Contreras-Rodriguez is funded by a "Miguel Servet" contract (CP20/00165) from the Health Institute Carlos III (ISCIII), Spain.
Derechos:	Tots els drets reservats.
Lengua:	Anglès
Documento:	Ressenya ; recerca ; Versió acceptada per publicar
Materia:	Ultra-processed foods and drinks ; Organoleptic properties ; Additives ; Trans fats ; Chemicals ; Eating ; Behavior Brain network
Publicado en:	Reviews in endocrine and metabolic disorders, Vol. 23 Núm. 4 (august 2022) , p. 697-717, ISSN 1573-2606

DOI: 10.1007/s11154-022-09711-2

28 p, 796.7 KB

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