A new study by researchers at University College Cork (UCC) has found that children who frequently consume high-fat and high-sugar food diets may develop long-lasting changes in brain function, with the effects potentially persisting even after healthier eating habits are adopted later in life.
Researchers also found that beneficial gut bacteria and prebiotic fibers may help lessen some of the long-term impacts associated with unhealthy diets, while supporting healthier eating patterns and improved brain function later in life.
Scientists at APC Microbiome, a leading research center based at UCC, discovered that unhealthy food diets during early life can alter how the brain controls appetite and feeding. These changes persisted even after the unhealthy diet ended and body weight returned to normal.
Nowadays, children are growing up in an environment filled with highly processed foods that are both heavily marketed and easily accessible. Sugary and high-fat snacks have become ubiquitous, appearing at birthday parties, school events, sports activities, and even being used as rewards for good behavior.
Researchers say this constant exposure may shape food preferences from an early age and encourage eating habits that continue into adulthood.
The study, published in the journal Nature Communications, found that early exposure to calorie-dense, nutrient-poor foods may cause long-term changes in feeding behavior that can persist later in life.
Rep Image Credits: Freepik | Cropped by GBN
Researchers used a preclinical mouse model and found that animals exposed to a high-fat, high-sugar food diet early in life showed persistent changes in eating behavior as adults. The team linked these behavioral effects to disruptions in the hypothalamus, a brain region responsible for regulating appetite and energy balance.
The research also explored whether targeting the gut microbiome could help counter these effects. Scientists tested a beneficial bacterial strain (Bifidobacterium longum APC1472) along with prebiotic fibers (fructo-oligosaccharides (FOS) and galacto-oligosaccharides (GOS), naturally present in foods such as onions, garlic, leeks, asparagus, and bananas, and widely available in fortified foods and prebiotic supplements).
According to the findings, both approaches showed potential benefits when given throughout life.
Dr. Cristina Cuesta-Marti, first author of the study, noted that, “Our findings show that what we eat early in life really matters. Early dietary exposure may leave hidden, long-term effects on feeding behavior that are not immediately visible through weight alone.”
