Study: Early junk food may cause lasting brain changes

The Story

A study from University College Cork (UCC) found that early-life consumption of high-fat, high-sugar foods may rewire the brain in ways that persist into adulthood, even after switching to a healthier diet. Researchers also reported that targeting the gut microbiome with a beneficial bacterial strain or prebiotic fibers helped reduce some of the long-term effects on feeding behavior. The findings were published in Nature Communications on May 21, 2026.

Key Facts

• The study used a preclinical mouse model; animals exposed to a high-fat, high-sugar diet early in life showed persistent changes in feeding behavior as adults.
• These behavioral effects were linked to disruptions in the hypothalamus, the brain region that regulates appetite and energy balance.
• The beneficial bacterial strain tested was Bifidobacterium longum APC1472; the prebiotic fibers were fructo-oligosaccharides (FOS) and galacto-oligosaccharides (GOS), naturally present in foods such as onions, garlic, leeks, asparagus and bananas.
• Both approaches (probiotic and prebiotic) showed potential benefits when given throughout life.
• The probiotic strain significantly improved feeding behavior with only minor changes to the overall microbiome; the prebiotic combination produced broader changes across the gut microbiome.
• The study involved collaborators from the University of Seville (Spain), University of Gothenburg (Sweden), and Teagasc Food Research Centre (Fermoy, Ireland).
• Funding came from Research Ireland, a Government of Ireland Postgraduate Scholarship, and a research award from the Biostime Institute for Nutrition & Care.

Conflicting Reports

No conflicting reports identified in the source article.

Still Unclear

The article does not specify how the mouse model findings translate to humans, nor the exact dosage or timing of dietary exposures needed to cause lasting changes.

Misconceptions

No widespread misconceptions addressed in the source article.

Key Figures

• Dr. Cristina Cuesta-Martí – first author of the study (UCC)
• Dr. Harriet Schellekens – lead investigator of the study (UCC)
• Professor John F. Cryan – Vice President for Research & Innovation at UCC and collaborator on the project

Sources: ScienceDaily