Ultra-processed foods with Alex DiFeliceantonio

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.About DiFeliceantonioDiFeliceantonio 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, Virginia studies food motivation to ask new questions about diet, food choice, and addiction.