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Associations between ultra-processed food consumption and adverse brain health outcomes
Ultra-processed foods (UPFs) are connected to cardiometabolic diseases and neurological conditions such as cognitive decline and stroke. However, it is uncertain whether the neurological risks associated with these foods are independent of overall dietary patterns. This study by Bhave et al. (2024) aimed to examine the links between UPFs and the onset of cognitive impairment and stroke, and compare the aforementioned associations with other commonly recommended diets in the REasons for Geographic and Racial Differences in Stroke (REGARDS) study, a prospective observational cohort of Black and White adults in the US from 2003 to 2007. Using the NOVA system, the authors categorized items from baseline food frequency questionnaires based on their processing levels. Study participants with incomplete or implausible dietary data were excluded from the study. Consumption for each category (in grams) was standardized by total intake. Furthermore, dietary fidelities (Mediterranean, DASH, and Mediterranean-DASH Intervention for Neurodegenerative Delay [MIND]) were scored. Incident cognitive impairment was determined based on performance compared to a normative sample on memory and fluency tests. The cohort for cognitive impairment included 14,175 participants initially without impairment, who underwent follow-up testing. For stroke cases, these were identified through review of medical records among a cohort of 20,243 participants without a history of stroke. The authors discovered that an increase of 10% in relative intake of ultra-processed foods (UPFs) was associated with an elevated risk of cognitive impairment. On the other hand, consuming more minimally processed or unprocessed food has been associated with a lower risk of cognitive impairment. Similar associations were observed for stroke risk. Notably, the impact of UPFs on stroke risk was more pronounced among Black participants compared to White participants. Whether or not the DASH, MIND, or Mediterranean diets were followed, these correlations persisted. The authors’ results imply that the processing of food may have a notable impact on the cognitive health of older adults, regardless of traditional risk factors and adherence to established dietary guidelines. [NPID: Ultra-processed foods, cardiometabolic diseases, neurological conditions, cognitive decline, stroke, dietary patterns, cognitive impairment, stroke risk]
Year: 2024
