Ultra-processed food intake may increase dementia, stroke risk
UC expert featured in Healthline article
The University of Cincinnati's Suzanne Judd, PhD, commented to Healthline on a new study that found healthy adults who eat high levels of ultra-processed foods (UPFs) may be more likely to show signs of damage to the brain that could increase the likelihood of stroke and future memory problems.
UPFs account for more than 50% of daily energy intake in high-income countries, including the United States, Canada, and the United Kingdom.
“While we can’t conclude from this study that limiting UPFs would improve brain health, we have decades of literature demonstrating that higher intakes of green leafy vegetables, brightly colored fruits, whole grains, and lean protein sources are good for brain health,” said Judd, director of the UC College of Medicine’s Center for Public Health, who wasn’t involved in the study.
“Additionally, sugar or salt is often added to make the food a bit tastier so people consume it in higher quantities. Over-consumption of food can lead to weight gain and diabetes, which can negatively impact brain health,” she continued.
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