New research suggests that consuming highly processed foods may be harmful to the aging brain, increasing the risk of cognitive decline and stroke. The study followed a large cohort of adults for over 10 years and found that eating more ultra-processed foods (UPFs) was associated with higher risks, while consuming unprocessed or minimally processed foods had a protective effect. The study highlighted the importance of considering the type of food and how it is made and handled, emphasizing the impact of food processing levels on brain health. The findings raise questions about incorporating considerations of UPFs into dietary guidelines and public health policies.
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UPFs an Independent Risk Factor for Poor Brain Health
