Short-term consumption of highly processed diets varying in macronutrient content impair the sense of smell and brain metabolism in mice

• Principais autores: Melanie Makhlouf (Autor), Débora G. Souza (Autor), Smija Kurian (Autor), Bruna Bellaver (Autor), Hillary Ellis (Autor), Akihito Kuboki (Autor), Asma Al-Naama (Autor), Reem Hasnah (Autor), Gianina Teribele Venturin (Autor), Jaderson Costa da Costa (Autor), Neethu Venugopal (Autor), Diogo Manoel (Autor), Julie Mennella (Autor), Johannes Reisert (Autor), Michael G. Tordoff (Autor), Eduardo R. Zimmer (Autor), Luis R. Saraiva (Autor)
• Formato: Livro
• Publicado em: Elsevier, 2024-01-01T00:00:00Z.
• Assuntos: article
• Acesso em linha: Connect to this object online.

Objective: Food processing greatly contributed to increased food safety, diversity, and accessibility. However, the prevalence of highly palatable and highly processed food in our modern diet has exacerbated obesity rates and contributed to a global health crisis. While accumulating evidence suggest...