'Curious Conversations' podcast: Alex DiFeliceantonio talks about ultra-processed foods
Alex DiFeliceantonio joined Virginia Tech’s “Curious Conversations” to talk about the impact of ultra-processed foods on health, the NOVA classification system for food, and the role of dopamine in food choices. She highlighted the prevalence of ultra-processed foods in the American diet, their association with various health issues, and the challenges of navigating food choices in a highly processed environment. She also emphasized the need for a balanced approach to diet, recognizing the difficulties in reducing ultra-processed food intake while maintaining convenience and accessibility.
Takeaways
The NOVA classification system categorizes foods in groups from one - unprocessed or minimally foods - to four - ultra-processed foods.
Health issues linked to ultra-processed foods include weight gain and metabolic diseases.
Dopamine plays a significant role in food cravings and choices and ultra-processed foods can complicate this process.
About DiFeliceantonio
DiFeliceantonio is an assistant professor with the Fralin Biomedical Research Institute at VTC and interim co-director of its Center for Health Behaviors Research. She holds an appointment with Virginia Tech’s Department of Human Nutrition, Foods, and Exercise in the College of Agriculture and Life Sciences. DiFeliceantonio is a neuroscientist who studies how the brain integrates peripheral signals to guide food selection and eating behaviors. Using multimodal brain imaging and metabolic measures, her laboratory in Roanoke studies food motivation to ask new questions about diet, food choice, and addiction.
Learn more
What overrides the brain’s satiety signals and promotes overeating?
'Pocket Science' podcast: Are we eating ourselves to death?
About the podcast
"Curious Conversations" is a series of free-flowing conversations with Virginia Tech researchers that take place at the intersection of world-class research and everyday life. Produced and hosted by Travis Williams, assistant director of marketing and communications for the Office of Research and Innovation, university researchers share their expertise and motivations as well as the practical applications of their work in a format that more closely resembles chats at a cookout than classroom lectures. New episodes are shared each Tuesday.