Higher Ultraprocessed Food Intake Linked to Increased Dementia Risk

A nationally representative study of 5,370 older US adults found that higher consumption of ultraprocessed foods (UPFs) was associated with significantly increased risks of dementia, cognitive impairment without dementia (CIND), and the combined outcome of CIND or dementia. Researchers analyzed data from the Health and Retirement Study between 2013 and 2020, using dietary information collected through a food frequency questionnaire and cognitive status determined through validated biennial assessments. Compared with participants in the lowest quintile of UPF intake, those in the highest quintile had a 58% higher risk of developing dementia (HR 1.58), a 46% higher risk of CIND (HR 1.46), and a 47% higher risk of experiencing either CIND or dementia (HR 1.47). In contrast, greater consumption of unprocessed or minimally processed foods was associated with lower risks of cognitive impairment and dementia. These findings suggest that diets high in UPF may contribute to cognitive decline in later life and support public health efforts to reduce UPF consumption as a potential strategy for preserving brain health among older adults. UPF intake has already been associated with increased risks for cardiovascular disease, diabetes, cancers, and obesity, etc. Source: https://ajph.aphapublications.org/