A new study by Harvard University researchers has found that consuming ultra-processed foods increases the risk of developing dementia and cognitive impairment. The study, which tracked 5,370 older adults over nine years, defined ultra-processed food as industrially produced food and beverages with chemical additives or modified ingredients to enhance taste, extend shelf life, or reduce costs.

Findings

The participants completed dietary questionnaires and underwent standardized memory and attention tests every two years. At the end of the study, those who ate the most ultra-processed food had a 58% higher risk of developing dementia, compared to those who ate the least. The highest consumers also had a 46% higher risk of developing cognitive impairment without dementia.

In contrast, people who ate the most whole, minimally processed foods showed a 41% lower risk of developing dementia and a 24% lower risk of developing cognitive impairment. The researchers called for policy changes and industry-level action to address the issue.

Ultra-processed foods make up over 50% of total energy consumption among adults in the United States. Common types of ultra-processed foods include sugar-sweetened beverages, other beverages, dairy, snacks, and sweets. Replacing these foods with whole foods and ingredients can improve diet and brain health.

Original reporting: KTBS 3 (Shreveport) — read the source article.