01/29/2025
A recent study published in the journal Neurology has uncovered a potential link between the consumption of ultra-processed foods and an increased risk of cognitive decline and stroke. Ultra-processed foods, including items like chips and many frozen meals, have been identified as significant contributors to these health risks.
Cognitive Decline
A 10% increase in the consumption of ultra-processed foods was associated with a 16% higher risk of cognitive impairment.
Stroke Risk
Individuals consuming more ultra-processed foods faced an 8% higher risk of stroke. Conversely, those who consumed more unprocessed or minimally processed foods, such as fruits and beans, experienced a 9% reduction in stroke risk[1]
Dr. Gary Small, a prominent psychiatrist, highlighted that while the negative impact of processed foods on heart health is well-known, their detrimental effects on brain health are equally concerning. He emphasized the importance of adopting a brain-healthy lifestyle, which benefits both heart and brain health.
The study involved over 34,000 participants aged 45 and above, divided into groups focusing on cognitive decline and stroke. The findings underscore the need for further research to identify specific foods and processing components that contribute most to these health risks. Dr. W. Taylor Kimberly, a researcher in the study, stressed the importance of understanding dietary choices for maintaining brain health among older adults.
To mitigate these risks, experts recommend:
Reducing the intake of ultra-processed foods.
Embracing a diet rich in unprocessed or minimally processed foods.
Engaging in regular physical activity and considering dietary modifications as part of a comprehensive approach to brain and heart health.
By making informed dietary choices, individuals can potentially reduce their risk of cognitive decline and stroke, leading to improved overall health and quality of life.
