Ultra-Processed Food Intake May Increase Dementia, Stroke Risk
Recent research has shown that high intake of ultra-processed foods may be associated with an increased risk of stroke. Liudmila Evsegneeva · Moment/Getty Healthy adults who consume high amounts of ultra-processed foods (UPFs) may be more likely to show signs of vascular brain injury, which has been linked to stroke risk and cognitive decline. UPFs account for more than 50% of daily energy intake…
A new study published in JAMA Network Open has found that consuming high levels of ultra-processed foods (UPFs) may be linked to signs of vascular brain injury, which could increase the risk of stroke and cognitive decline. UPFs, defined as foods with five or more ingredients and substances not typically found in culinary preparations, make up more than 50% of daily energy intake in high-income countries like the United States, Canada, and the United Kingdom.
Researchers analyzed data from 8,783 healthy adults between the ages of 35 and 69 in two large health cohorts and discovered that those with the highest UPF intake had 1.7% more body fat and a greater likelihood of VBI compared to those with the lowest UPF intake. While the study did not establish a direct cause-and-effect relationship, it supports the idea that a diet rich in minimally processed whole foods, such as fruits, vegetables, grains, and lean proteins, may be beneficial for both cardiovascular and brain health.
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