A new study has found that individuals who consume a higher amount of ultra-processed foods such as soft drinks, chips, and cookies may be at a greater risk of experiencing memory and thinking issues and having a stroke compared to those who consume fewer processed foods. It’s important to note that the study does not prove a causative link between consuming ultra-processed foods and these health issues, but rather shows an association.In the online publication of Neurology®, the medical journal of the American Academy of Neurology, a study was featured in the February 2, 2024, issue. The study does not conclusively demonstrate a causal relationship between the consumption of ultra-processed foods and memory and cognitive impairments, as well as stroke. It only presents a correlation.
Ultra-processed foods are characterized by high levels of added sugar, fat, and salt, and low levels of protein and fiber. This category includes items such as soft drinks, salty and sugary snacks, ice cream, hamburgers, canned baked beans, ketchup, mayonnaise, packaged breads, and flavored cereals. In contrast, unprocessed or minimally processed foods consist of simple cuts of beef, pork, and chicken, as well as vegetables and fruits.The study author, W. Taylor Kimberly, MD, PhD, from Massachusetts General Hospital in Boston, emphasized the importance of a healthy diet in maintaining brain health among older adults. However, the specific dietary choices that are most beneficial for the brain are still unclear. The study found that consuming a higher amount of ultra-processed foods was linked to an increased risk of stroke and cognitive impairment. This association was even stronger among Black participants. The research involved 30,239 individuals aged 45 or older who identified as either Black or white. They were monitored for an average of eleven years.
Survey forms were completed by the participants to indicate their dietary habits. The researchers used this information to determine the amount of ultra-processed food in their diets by comparing it to the overall amount of food they ate each day. This allowed them to categorize participants into four groups based on the level of processed foods they consumed, from the lowest to the highest.
The study focused on 14,175 participants to investigate cognitive decline and 20,243 participants for stroke, all of whom had no prior history of cognitive impairment or stroke.
At the conclusion of the study, 768 individuals were found to have been diagnosed with cognitive decline and stroke.Cognitive impairment affected 1,108 people who had a stroke. Among those in the cognitive group, individuals who experienced memory and thinking issues consumed 25.8% of their diet in ultra-processed foods, while those who did not develop cognitive problems consumed 24.6%. Researchers discovered that a 10% increase in ultra-processed food intake was associated with a 16% higher risk of cognitive impairment, even after accounting for age, sex, and high blood pressure. Eating more unprocessed or minimally processed foods was linked with a lower risk of cognitive impairment.that greater intake of ultra-processed foods is associated with an increased risk of stroke, and lower intake of unprocessed or minimally processed foods is associated with a decreased risk of stroke, highlights the importance of diet in maintaining brain health,” said researcher Aindia R. Gagnon, Sc.D., R.D., Ph.D., of Albert Einstein College of Medicine in New York City.”Research indicates that the level of food processing has a significant impact on overall brain health,” Kimberly explained. “More research is necessary to validate these findings and to gain a better understanding of which food or processing components have the greatest influence on these effects.”
One limitation of the study was that only individuals who identified themselves as Black or white were included, so the results may not apply to individuals from other populations.
The study received funding from the National Institute of Neurological Disorders and Stroke, the National Institute on Aging, National Institutes of Health, and Department of Health and Human Services.
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