Study Links High Intake of Ultra-Processed Foods to Increased Stroke Risk and Brain Changes
Canadian researchers found that adults who consume large amounts of ultra-processed foods are 40% more likely to show MRI-detected brain changes associated with future stroke and memory problems.
A Canadian study of about 9,000 adults aged 35 to 69 found a correlation between high consumption of ultra-processed foods and early signs of brain damage that may precede stroke or memory decline. Magnetic resonance imaging scans revealed small areas of damage more frequently in participants who ate the most ultra-processed items, such as soft drinks, packaged snacks and sugary cereals. Those in the highest intake group were 40% more likely to exhibit these changes than those with the lowest intake.
"Usually, this kind of damage is associated with conditions we hear about and treat at a much older age," said Russel J. de Souza, first author and associate scientist at the Population Health Research Institute of McMaster University.
The research, published in JAMA Network Open, also noted that women with the highest consumption had nearly twice the likelihood of brain changes compared with women who ate the least. Participants with higher ultra-processed food intake also carried more body and visceral fat, factors linked to cardiovascular disease.
"Our findings suggest that the link between diet and brain health may be detectable before people experience noticeable problems with memory or thinking," said senior author Sonia Anand, senior scientist at PHRI.
The study observed that as ultra-processed food consumption rose, intake of nutrient-dense foods such as fruits, vegetables and whole grains fell, dropping from 68% to 41% of daily calories among the highest consumers. Researchers cautioned that the cross-sectional design prevents establishing a direct causal relationship and called for longitudinal studies with repeated MRI scans to determine whether reducing ultra-processed food intake can mitigate brain changes.