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Associations Between Ultra-Processed Food Consumption and Adverse Brain Health Outcomes
Diets that encourage the intake of ultra-processed foods may make an individual vulnerable to stroke and cognitive impairment.
This study assessed the consumption of ultra-processed foods in relation to the development of stroke and cognitive impairment. The study population included more than 30,000 men and women who offered information about their dietary preferences and health.
Researchers observed that stroke and cognitive impairment occurred at a greater frequency among frequent consumers of ultra-processed foods. This 2024 study documented that high dietary ingestion of ultra-processed foods may trigger a stroke attack and cognitive impairment in men and women.
Research Summary Information
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2024
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Varun M Bhave, Carol R Oladele, Zsuzsanna Ament, Naruchorn Kijpaisalratana, Alana C Jones, Catharine A Couch, Amit Patki, Ana-Lucia Garcia Guarniz, Aleena Bennett, Michael Crowe, Marguerite R Irvin, W Taylor Kimberly
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From the Harvard Medical School (V.M.B., W.T.K.), Boston, MA; Equity Research and Innovation Center (C.R.O.), Yale School of Medicine, New Haven, CT; Center for Genomic Medicine (Z.A., N.K., W.T.K.) and Department of Neurology (Z.A., N.K., A.-L.G.G., W.T.K.), Massachusetts General Hospital, Boston; Division of Neurology (N.K.), Department of Medicine and Division of Academic Affairs, Faculty of Medicine, Chulalongkorn University, Bangkok, Thailand; Departments of Epidemiology (A.C.J., C.A.C., A.P., M.R.I.) and Biostatistics (A.B.), School of Public Health, and Department of Psychology (M.C.), University of Alabama at Birmingham.
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No, Free full text of study was not found.
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