Short-term consumption of ultra-processed diets impairs the sense of smell and brain physiology [WOM]

Considering the present scenario of fast-paced life, the major shifts in eating culture in the last five decades, and the crucial role of smell in food intake, it is thus crucial to map and better understand the effects of ultra-processed diets - especially under short-term regimens - on our brain metabolism and sense of smell. To address this question, we used mice to investigate the effects of the short-term consumption of three diets varying in macronutrient composition and origin (one whole-grain-based and two ultra-processed synthetic diets) on the transcriptional profiles of the olfactory mucosa and different brain regions. Comparative gene expression profiling analysis of mRNA-seq data from organs/tissues of mice submitted to High Fat Diet (HFD), Normal Chow Diet (NCD) or Synthetic Chow Diet (SCD).