A team from McMaster University examined data from nearly 9,000 Canadians aged 35 to 69. Participants completed detailed dietary questionnaires and underwent brain MRIs. The images were evaluated by neurologists who were blinded to the food intake. Medical Express reports on the findings.
The scientists defined ultra-processed foods as snacks, sugary breakfast cereals, carbonated drinks, instant noodles, and ready-to-eat frozen meals. They were classified according to their degree of industrial processing. On average, ultra-processed foods made up about 25% of the participants' daily diet. Among those with the highest consumption, their share reached 45%, while among those with the lowest consumption, it was about 16%.
People with the highest consumption of ultra-processed foods were 40% more likely to have brain damage. Women were almost twice as likely to have signs of brain damage.
"Such changes do not cause obvious symptoms, but may precede clinical stroke and memory impairment," the authors explained. They added that they were surprised by these results, as the study involved people without heart problems or other health complaints.
Participants with high intakes of ultra-processed foods also had more fat tissue, including abdominal fat, which is linked to inflammation and vascular damage.
Now scientists want to find out whether cutting down on ultra-processed foods can prevent brain damage and provide protection against future cardiovascular events.
A previous meta-analysis covering data from 8.8 million people showed a direct link between the consumption of ultra-processed foods and all major chronic diseases, from cancer and diabetes to depression.
