Monash University research project aims to unlock why we make unhealthy eating choices

A new Melbourne research project will use brain scans to analyse the impact of ultra-processed foods and sugary drinks influences on our decision-making.

Ever regret eating that last chip? Too many Maccas’ stops? One piece of chocolate too many?

A new Melbourne research project hopes to unlock the key to why we make unhealthy eating choices.

The study will use brain scans to examine how the impact of ultra-processed foods and sugary drinks influences our decision-making.

Professor Antonio Verdejo-Garcia, of the Monash University Turner Institute for Brain and Mental Health, said he hoped the research would help people choose healthier foods.

“We want to create a better understanding about why people, particularly those with obesity, make decisions about food that fuel unhealthy eating habits,” he said.

The five-year project will build on existing research and look at ways to intervene in those instant responses to food, tackling obesity.

“Two in three Australians are overweight or obese and over-consumption of energy-dense foods, such as pies or burgers, and sugary drinks is the main contributor to the obesity epidemic,” he said.

A Melbourne research project hopes to unlock the key to why we make unhealthy eating choices. Picture: iStock

“Evidence so far seems to point to energy density (of food) being an important hook for our reward systems. And our own research is showing that people with obesity tend to have an increased reactivity of the reward system when they are considering food choices, and probably that is fuelling some of the unhealthy eating habits.’’

Studying consumers’ food selection has been difficult in the past because choices often happens in a supermarket or food venue.

“But we can use virtual reality to put people in simulations of those environments. And then we can track and monitor how they are doing choices in the real world and in real time.’’

The project would also look at food selection at home or in a restaurant where cognitive cues trigger responses of certain foods, he said.

Those personal cues could even include the distinctive purple wrapping on Cadbury’s chocolate or a McDonald’s sign.

Professor Antonio Verdejo-Garcia from Monash University.

“In isolation it is not sugar, it is not fat, not protein but the energy density is definitely a very important factor so a food that is more dense in terms of energy is more stimulating for our reward system.’’

The Turner Institute has been awarded a grant from the National Health and Medical Research Council to undertake the study.

“We want to create a better understanding about why people, particularly those with obesity, make decisions about food that fuel unhealthy eating habits,” Prof Verdejo-Garcia said.

“This study will examine what is happening in the brain during the food selection process and also after it has been consumed.”

“Current treatments for obesity focus too much on personal efforts to reduce eating, and do not pay enough attention to the joint role of mental states, attractive foods and overwhelming marketing.

“We are aiming to create targeted interventions that will ultimately enable consumers to self-manage obesity by accessing evidence-based training at any time or situation.”