Virginia Tech scientists develop tool for brain and behavioral studies involving ultra-processed foods, which make up the bulk of our diet
May 30, 2024
May 30, 2024
BLACKSBURG, Virginia, May 30 -- Virginia Tech issued the following news:
Fralin Biomedical Research Institute at VTC scientists studying ultra-processed foods have created a new tool for assessing the rewarding and reinforcing properties of foods that make up 58 percent of calories consumed in the United States. The foods have been linked to a wide range of negative health outcomes.
The research, which was published in April in the journal Appetite, provides a collectio . . .
Fralin Biomedical Research Institute at VTC scientists studying ultra-processed foods have created a new tool for assessing the rewarding and reinforcing properties of foods that make up 58 percent of calories consumed in the United States. The foods have been linked to a wide range of negative health outcomes.
The research, which was published in April in the journal Appetite, provides a collectio . . .