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Ultraprocessed Foods Tied to Faster Rate of Cognitive Decline
New research supports the benefit of maintaining a diet low in ultraprocessed foods (UPFs) to protect the aging brain.
Results from the Brazilian Longitudinal Study of Adult Health (ELSA-Brasil), which included more than 10,000 people aged 35 and older, showed that higher intake of UPF was significantly associated with a faster rate of decline in executive and global cognitive function.
“These findings show that lifestyle choices, particularly high intake of ultraprocessed foods, can influence our cognitive health many years later,” coinvestigator Natalia Goncalves, PhD, University of São Paulo Medical School, Brazil, told Medscape Medical News.
The study was published online December 5 in JAMA Neurology.
The study’s findings were presented in August at the Alzheimer’s Association International Conference (AAIC) 2022 and were reported by Medscape Medical News at that time.
High Sugar, Salt, Fat
The new results align with another recent study linking a diet high in UPFs to an increased risk for dementia.
UPFs are highly manipulated, are packed with added ingredients, including sugar, fat, and salt, and are low in protein and fiber. Examples of UPFs are soft drinks, chips, chocolate, candy, ice cream, sweetened breakfast cereals, packaged soups, chicken nuggets, hotdogs, and fries.
“We should try to eat less foods which are high in added sugar, salt, and fat, which would include many of the foods classified as being ultra-processed, while eating more in terms of both quantity and variety of vegetables, fruit, nuts, seeds, and pulses, which are known to be beneficial for both our cognitive and overall health,” Mellor said.
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