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New Research Links Ultra-Processed Food Consumption to Cognitive Decline – A recent study conducted by Brazilian researchers indicates a significant correlation between a high intake of ultra-processed foods and cognitive impairment in adults.
The study, published in the journal Neurology, found that individuals whose daily caloric intake consisted of a large proportion of ultra-processed foods exhibited a faster rate of cognitive decline compared to those with lower consumption. Researchers at the university of São Paulo followed over 10,000 brazilian adults for an average of eight years, assessing their diets through self-reported questionnaires and tracking cognitive function using standardized tests.
Ultra-processed foods, defined as industrial formulations made entirely or mostly from substances derived from foods (oils, fats, sugars, starch, and proteins) and additives, typically include items like pre-packaged snacks, sugary drinks, processed meats (such as sausages and hot dogs), instant noodles, and ready-to-eat meals like frozen pizza. The research team categorized participants based on their consumption of these foods, dividing them into quartiles.
Results showed that individuals in the highest quartile of ultra-processed food consumption experienced a 28% faster rate of cognitive decline compared to those in the lowest quartile. This decline was observed in global cognition, as well as in specific domains like executive function (planning, decision-making) and memory.
“While we cannot establish a causal relationship, our findings suggest that reducing the consumption of ultra-processed foods may be an important strategy for preserving cognitive health as we age,” stated Dr. Claudia Moreno, lead author of the study and a professor of epidemiology at the University of São Paulo. The study controlled for factors such as age, sex, education level, socioeconomic status, and pre-existing health conditions like diabetes and hypertension.
Understanding Ultra-Processing and Long-Term Brain Health
The increasing prevalence of ultra-processed foods in modern diets is a growing public health concern. These foods are often high in sugar, salt, and unhealthy fats, while being low in essential nutrients like vitamins, minerals, and fiber. Beyond the link to cognitive decline, high consumption of ultra-processed foods has been associated with an increased risk of obesity, heart disease, type 2 diabetes, and certain types of cancer.
The mechanisms by which ultra-processed foods might impact cognitive function are still being investigated. possible explanations include chronic inflammation, oxidative stress, and alterations in the gut microbiome. The gut-brain axis, a bidirectional communication pathway between the gut and the brain, plays a crucial role in brain health, and disruptions in the gut microbiome have been linked to cognitive impairment.
Experts recommend prioritizing a diet rich in whole, unprocessed foods such as fruits, vegetables, whole grains, lean proteins, and healthy fats. Reducing the intake of ultra-processed foods, even gradually, can contribute to overall health and potentially protect against cognitive decline. The NOVA classification system, developed by researchers at the University of São Paulo, provides a framework for categorizing foods based on their degree of processing, helping consumers make informed choices.
