Ultraprocessed foods have long been associated with a range of negative health outcomes ranging from obesity to hypertension. New research shows that ultraprocessed foods may also contribute to cognitive decline. The problem is serious; over 70% of the US food supply falls within the wide and often blurred category of “ultraprocessed.
Do Ultraprocessed Foods Cause Dementia?
The study, published by researchers at Massachusetts General Hospital, included 30,000 adults aged 45 or older. Participants filled out questionnaires about their dietary habits over an average of 11 years. Scientists then categorized foods to determine the share of daily caloric intake that included ultraprocessed foods.
The results found that 768 participants were diagnosed with cognitive impairment, a relatively small percentage of the total respondents. Individuals whose diet included 25.8% unprocessed foods developed memory or thinking problems compared to those who ate 24.6% or less. That 25% intake mark serves as a breaking point in a way, but there are more positive benefits to avoiding unprocessed foods.
Researchers found that individuals eating more unprocessed foods enjoyed a 12% lower risk of cognitive issues. Proactively lowering processed food intake has a measurable impact on brain function.
It’s important to note that ultraprocessed foods increase the risk of dementia, but they do not cause dementia. Dementia and other cognitive issues are the result of many factors, including genetic makeup and many non-dietary environmental factors.
Related: Ultraprocessed Foods Linked to Colorectal Cancer in Men
Ultraprocessd Foods and Stroke Risk
The same dataset offered valuable insight into diet-related stroke risks. 1,108 study participants had a stroke and averaged 25.4% of ultraprocessed foods, compared to 25.1% for those who did not. It’s a razor-thin percentage, but further data adjustments to account for racial and age disparities found that eating more ultraprocessed foods increased the risk of stroke by 8%.
Like dementia risk, eating more minimally processed foods had a 9% lower risk of stroke. Race also has an outsized impact on stroke risk. Black participants had a 15% comparative increase in stroke risk compared to white participants, raising the stakes for healthy dietary habits.
The Many Risks of Ultraprocessed Foods
Medical experts have repeatedly highlighted the many negative health impacts of ultraprocessed foods. From increased cancer risk and morbidity to cognitive function, ultraprocessed foods have been linked to at least 32 health issues. The problem is bigger than ever because Americans are eating more ultraprocessed foods than ever; UK and US adults now get more than 50% of their daily caloric intake from ultraprocessed foods. The problem highlights many problems with food regulations, school dietary education, access to healthy food, and food pricing in the US and globally.
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