Ultraprocessed Food Consumption Is Associated with Cognitive Decline

Many healthcare professionals have criticized ultraprocessed and processed foods for their lack of nutrients and potential health risks. Previously studies have noted that processed food consumption increases the risk of colorectal cancer. In a more recent study published by JAMA Network Open, researchers found that excessive consumption of ultraprocessed food is associated with cognitive decline.

“Although consumption of ultraprocessed food has been linked to a higher risk of cardiovascular disease, metabolic syndrome, and obesity, little is known about the association of consumption of ultraprocessed foods with cognitive decline,” stated researchers in the publication.

This study looked at 10,775 individuals between 2008 and 2017. The multicenter prospective cohort study used data from public servants ages 35–74 across six cities in Brazil. Researchers excluded participants without adequate baseline data who consumed excessive calories per day or took any medication affecting cognition.

Cognition and cognitive changes were tested through word recall — immediate and delayed, word recognition, phonemic and semantic verbal fluency tests, and Trail-Making Test B version. The average participant follow-up was eight years.

Compared to those in the first quartile of ultraprocessed feed consumption, patients above the first quartile have a 28% faster rate of global cognitive decline. Additionally, executive function decline was 25% faster in those above the first quartile.

Researchers concluded that “a higher percentage of daily energy consumption of ultraprocessed foods was associated with cognitive decline among adults from an ethnically diverse sample. These findings support current public health recommendations on limiting ultraprocessed food consumption because of their potential harm to cognitive function.”

Alongside cognitive decline, processed food consumption is also linked to an increased risk of colorectal cancer. A BMJ article published earlier this year found that men with the highest consumption of ultraprocessed food had a 29% greater risk of developing colorectal cancer. These conclusions, alongside a baseline understanding of nutrition, indicate that the excessive consumption of ultraprocessed food is dangerous.

Providers are urged to disseminate nutrition information and advise patients on proper dietary habits or refer them to nutritionists. Recommendations by the JAMA researchers, as well as multiple other sources, include minimal or no consumption of ultraprocessed foods.