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Consuming a diet rich in ultra-processed foods such as soft drinks, chips, and cookies may significantly elevate the risk of cognitive decline and stroke, according to a new study published in the May 22, 2024, online issue of Neurology, the medical journal of the American Academy of Neurology.
The study, conducted by researchers from Massachusetts General Hospital in Boston, analyzed data from 30,239 participants aged 45 or older over an average of eleven years. Participants, self-identified as either black or white, reported their dietary habits through questionnaires assessing consumption of ultra-processed versus unprocessed or minimally processed foods.
Dr. W. Taylor Kimberly, the lead author of the study, emphasized the findings: “While a healthy diet is crucial for brain health, our research suggests that higher consumption of ultra-processed foods is associated with an increased risk of both stroke and cognitive impairment. Importantly, we observed a stronger association between ultra-processed foods and stroke among black participants.”
Key findings revealed that individuals who consumed a higher proportion of ultra-processed foods in their diet had a greater likelihood of experiencing cognitive decline and stroke. Specifically, a 10% increase in ultra-processed food intake was linked to a 16% higher risk of cognitive impairment. In contrast, greater consumption of unprocessed or minimally processed foods correlated with a 12% lower risk of cognitive decline.
Regarding stroke risk, researchers observed an 8% increase in the likelihood of stroke with higher consumption of ultra-processed foods, whereas a diet richer in unprocessed foods was associated with a 9% decreased risk of stroke.
The study also highlighted disparities among different demographic groups, particularly noting a 15% relative increase in stroke risk associated with ultra-processed food consumption among black participants compared to their white counterparts.
Despite these significant findings, the study cautioned that its observational nature only establishes an association rather than causation between diet and health outcomes. Further research is warranted to better understand the specific components of ultra-processed foods that may contribute to these risks.
Dr. Kimberly concluded, “Our findings underscore the importance of food processing in brain health outcomes. Future studies should delve deeper into these associations and explore potential interventions to mitigate the risks associated with a diet high in ultra-processed foods.”
While the study provided valuable insights, it was limited by its focus on self-identified black and white participants, potentially limiting generalizability across broader populations.
In summary, while enjoying the convenience of ultra-processed foods, individuals should consider the potential long-term implications on brain health, especially among minority populations who may be more vulnerable to these dietary effects.
