Ultraprocessed Foods an Independent Risk Factor for Poor Brain Health

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Ultraprocessed Foods an Independent Risk Factor for Poor Brain Health

Consuming highly processed foods may be harmful to the aging brain, independent of other risk factors for adverse neurologic outcomes and adherence to recommended dietary patterns, new research suggests.

Observations from a large cohort of adults followed for more than 10 years suggested that eating more ultraprocessed foods (UPFs) may increase the risk for cognitive decline and stroke, while eating more unprocessed or minimally processed foods may lower the risk.

“The first key takeaway is that the type of food that we eat matters for brain health, but it’s equally important to think about how it’s made and handled when thinking about brain health,” study investigator W. Taylor Kimberly, MD, PhD, with Massachusetts General Hospital in Boston, told Medscape Medical News.

“The second is that it’s not just all a bad news story because while increased consumption of ultra-processed foods is associated with a higher risk of cognitive impairment and stroke, unprocessed foods appear to be protective,” Kimberly added.

The study was published online on May 22 in Neurology.

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