A large study that came out in 2023 found that eating more ultra-processed foods (UPFs) is linked to a higher risk of cognitive decline, especially in middle-aged and older adults. The study followed 10,775 people for an average of 8 years. It found that people who got more than 19.9% of their daily calories from ultra-processed foods (UPFs) had a 28% faster global cognitive decline and a 25% faster decline in executive function than people who ate less UPFs. This means that cutting back on UPF consumption might help lower the risk of cognitive decline over time.
The study controlled for several variables, including age, sex, education, physical activity, and pre-existing health conditions, indicating a strong association between ultra-processed foods and brain health. It also showed that this link was especially strong in adults under 60, which shows how important it is to take steps to prevent problems early on. Individuals with suboptimal overall diet quality who ingested significant quantities of ultra-processed foods exhibited a markedly accelerated cognitive decline, underscoring the relationship between ultra-processed food consumption and overall diet quality.
Ultra-processed foods are things like soft drinks, chips, cookies, and other foods that have been processed in factories and are high in sugar, fat, and other chemicals. The precise mechanisms leading to cognitive decline may encompass systemic inflammation, microvascular brain injury, and various metabolic disruptions associated with these foods. This is in line with earlier research that found a link between UPFs and obesity, heart disease, and metabolic syndrome, all of which can hurt brain function.
More research backs these results by linking eating UPF to a higher risk of stroke, memory problems, and dementia, such as vascular dementia and Alzheimer’s disease. For example, the American Academy of Neurology said in a press release that diets high in ultra-processed foods are linked to a higher risk of cognitive problems and strokes. Studies show that replacing ultra-processed foods (UPFs) with foods that are only slightly processed lowers the risk of cognitive decline by a large amount.
These findings highlight the increasing apprehensions among health professionals regarding the escalating global intake of ultra-processed foods and their possible effects on neurological health. Public health advice now stresses limiting UPF intake as a way to protect both physical health and cognitive function as people get older.
In conclusion, decreasing the intake of ultra-processed foods may serve as an effective strategy to safeguard and preserve cognitive health, particularly during middle age, potentially postponing or mitigating the risk of cognitive decline and dementia in later life. More research is needed to find out exactly how these results work in different groups of people.
