Study ..Processed Foods Linked to Increased Risk of Stroke and Dementia
A recent study conducted by researchers at Massachusetts General Hospital in Boston has found that consuming a diet high in ultra-processed foods may increase a person’s risk of developing memory problems and stroke.
The study, which was published in the journal Neurology, involved over 30,000 participants who were followed for an average of 11 years. During this time, 768 participants developed cognitive impairment and 1,108 experienced a stroke.
The researchers found that a 10% increase in the intake of ultra-processed foods was associated with a 16% higher risk of cognitive impairment. Conversely, consuming more unprocessed or minimally processed foods was linked to a 9% lower risk of cognitive decline.
Similarly, the analysis showed that a higher intake of ultra-processed foods was associated with an 8% increased risk of stroke, while a higher intake of less processed foods was linked to a 9% lower risk of stroke.
“Our findings suggest that the degree of food processing plays an important role in overall brain health,” said lead study author William Kimberely. “More research is needed to confirm these results and to better understand which dietary components or processing methods contribute most to these health effects.”
