ISLAMABAD: A study of Canadian adults suggests that those who consumed the most ultra-processed foods (UPFs) were 40% more likely to show small areas of brain damage on MRI scans than those who consumed the least. The findings also indicate that females with the highest UPF intake were nearly twice as likely to show signs of brain damage as those with the lowest intake. UPFs typically displaced healthier options, as those with higher intakes also ate fewer fruits, vegetables, whole grains, and other minimally processed foods. The associated brain changes can be early indicators associated with an increased risk of stroke and future memory problems. However, the study cannot establish cause and effect, and further research is necessary. Ultra-processed foods (UPFs), such as packaged snacks, sugary drinks, processed meats and many ready meals, often contain high levels of salt, sugar and unhealthy fats, alongside additives and ingredients designed to improve taste, texture and shelf life. Regularly consuming large amounts of UPFs has been associated with an increased risk of obesity, type 2 diabetesTrusted Source, cardiovascular disease and other adverse health outcomes. ONLINE
Now, research suggests that consuming high amounts of ultra-processed foods may be associated with signs of brain damage in otherwise healthy middle-aged adults.
The study, published in JAMA Network OpenTrusted Source, found that participants with the highest UPF intake were 40% more likely to show certain brain changes on magnetic resonance imaging (MRI) scans than those with the lowest intake.
These changes, which may occur without noticeable symptoms, can be early indicators of damage to small blood vessels in the brain and have been associated with an increased risk of stroke and cognitive problems later in life.
While further research is still necessary, the findings raise questions about how dietary habits during middle age may influence long-term brain health.
Higher ultra-processed food intake linked to brain changes
Researchers analyzed data from nearly 9,000 Canadian adults aged 35 to 69 who had no history of heart disease. Participants were enrolled into either the Canadian Alliance for Healthy Hearts and Minds or the Prospective Urban and Rural Epidemiology-MIND study.
Participants completed detailed dietary questionnaires and underwent MRI brain scans. Neurologists reviewed the scans without knowing the participants’ dietary habits.
The researchers classified foods according to the extent and purpose of the industrial processing used to produce them. The researchers found that participants who consumed the highest amounts of these foods were 40% more likely to have small areas of brain damage than those who consumed the least.
“The finding is concerning because the brain changes we studied are not considered benign,” Russell de Souza, ScD, RD, first author of the study and an associate scientist at the Population Health Research Institute (PHRI) of McMaster University and Hamilton Health Sciences, told Medical News Today.
“White matter hyperintensities and silent brain infarcts are established markers of cerebrovascular disease and have been associated in previous research with a higher risk of future stroke, cognitive decline, and dementia,” said de Souza.
