Eating ultra-processed foods increases risk of cognitive decline Brain Dementia Diet Disability Fish Food LifeExpectancy Meat Neurology PhysicalActivity Smoking Vegetables Nutrition JAMANeuro usponline HarvardChanSPH ufmg
By Benedette Cuffari, M.Sc.Dec 5 2022Reviewed by Aimee Molineux In a recent JAMA Neurology study, researchers report that consuming ultra-processed foods increases the risk of cognitive decline, particularly among middle-aged adults.
Nevertheless, lifestyle habits such as regular physical activity, a healthy diet, and not smoking appear to reduce the likelihood of developing dementia. In particular, the daily consumption of whole grains, vegetables, fruits, nuts, and fish has been linked to increased brain volume and the retention of cognitive function over time.
Previous studies indicate widespread consumption of UPFs is directly related to an increased risk of cardiovascular diseases, metabolic syndrome, and obesity. However, due to the lack of data correlating the risk of UPF consumption and dementia, the current study aimed to better understand this potential association.
Group 1 food products, for example, included unprocessed or minimally processed foods such as fresh, dry, or frozen fruits and vegetables, grains, meat, and milk. Group 2 food products included processed cooking ingredients such as salt, sugar, and oils. High UPF consumption associated with cognitive decline A total of 10,775 participants were included in the study, with a mean follow-up period of eight years. At baseline, the mean age of the study participants was about 52 years old, almost 55% of whom were female, 53% were White, and 57% had a college degree. Furthermore, the mean body mass index of the study participants at baseline was about 27, with a mean total daily calorie intake of 2,856 kcal.
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