Ultra-processed foods have become a staple in many people’s diets, especially in the United States, where they make up a significant portion of daily calorie intake.
These foods are typically made from substances extracted from natural foods, such as fats, starches, added sugars, and hydrogenated fats. To enhance flavor, texture, and shelf life, manufacturers often add artificial colors, flavors, and stabilizers.
Common examples of ultra-processed foods include frozen meals, soft drinks, hot dogs, cold cuts, fast food, packaged cookies, cakes, and salty snacks.
While these foods are convenient and often delicious, a growing body of research has linked their consumption to various health issues.
Studies have shown that a diet high in ultra-processed foods is associated with an increased risk of conditions such as inflammatory bowel disease, cancer, obesity, and even premature death. Now, a recent study has added cognitive decline to the list of potential risks.
The study found that people who consume a significant portion of their daily calories from ultra-processed foods may be at greater risk of experiencing a decline in cognitive abilities as they age.
Specifically, the researchers discovered that when 20% of a person’s daily caloric intake—equivalent to about 400 calories out of a recommended 2,000—is derived from ultra-processed foods, there is an increased likelihood of faster cognitive decline.
This finding is particularly concerning given the prevalence of ultra-processed foods in modern diets. According to the study, these foods account for nearly 58% of the calories consumed in the United States.
They also contribute almost 90% of the energy people get from added sugars, which are known to have detrimental effects on health.
To investigate the potential impact of ultra-processed foods on cognitive health, researchers examined data from 10,775 participants in the Brazilian Longitudinal Study of Adult Health. This study tracked the dietary habits and cognitive function of adults over time.
The results revealed that individuals who consumed the highest amounts of ultra-processed foods experienced a 28% faster rate of general cognitive decline compared to those who ate the least.
Additionally, these individuals had a 25% faster rate of decline in executive function, which includes skills like problem-solving, memory, and self-control.
While the study was observational and therefore cannot definitively prove that ultra-processed foods cause cognitive decline, the researchers suggest that there is enough evidence to support the idea that these foods may contribute to the problem.
The findings highlight the importance of considering the long-term impact of diet on brain health, especially as the consumption of ultra-processed foods continues to rise.
The study, led by Dr. David Katz and published in the journal JAMA Neurology, adds to a growing awareness of the potential risks associated with ultra-processed foods.
While more research is needed to fully understand the relationship between these foods and cognitive decline, the current evidence suggests that limiting the intake of ultra-processed foods could be a wise choice for those looking to protect their brain health as they age.
By opting for more whole, unprocessed foods, individuals may not only improve their overall health but also preserve their cognitive function in the long term.
If you care about brain health, please read studies about inflammation that may actually slow down cognitive decline in older people, and low vitamin D may speed up cognitive decline.
For more information about brain health, please see recent studies about common exercises that could protect against cognitive decline, and results showing that this MIND diet may protect your cognitive function, prevent dementia.
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