It harms memory and increases the risk of stroke: researchers have identified the most dangerous food for the brain.

A study conducted by scientists has revealed that consuming a large amount of ultra-processed foods, such as soft drinks, chips, and fast food, may increase the risk of stroke and cognitive decline. While the research does not establish a direct causal relationship, it showed a significant correlation between diet and brain health, reports Knowridge.

Ultra-processed foods undergo intense industrial processing and often contain sugars, fats, and salts, while lacking vital nutrients such as fiber and protein. In contrast, minimally processed foods, like fresh meat, fruits, and vegetables, retain more of their nutritional value without containing excessive harmful substances.

The study, led by Dr. V. Taylor Kimberly from Massachusetts General Hospital and published in the journal Neurology, involved 30,239 individuals aged 45 and older over an 11-year period. Participants provided information about their dietary habits through surveys. Researchers categorized them into four groups based on their consumption of ultra-processed foods and focused on two main outcomes: cognitive impairments and strokes.

At the beginning of the study, none of the participants had any of the conditions. By the end of the research period, 768 individuals were diagnosed with cognitive impairments, and 1,108 had suffered a stroke. Those who developed memory issues consumed an average of 25.8% of their daily diet from ultra-processed foods, compared to 24.6% among those without cognitive disorders.

After adjusting for factors such as age, gender, and high blood pressure, researchers found that every 10% increase in the consumption of processed foods was associated with a 16% increase in the risk of cognitive impairments. Similarly, individuals who consumed more minimally processed foods had a 12% lower risk of cognitive decline.

Regarding stroke risk, participants who had suffered a stroke had an average of 25.4% of their diet consisting of ultra-processed foods, compared to 25.1% among those who did not have a stroke. Although this difference seems minor, statistical adjustments revealed that processed food consumption was linked to an 8% increase in stroke risk. Conversely, a higher intake of unprocessed foods was associated with a 9% reduction in stroke risk.

The findings underscore the growing concern among scientists about how diet impacts brain health. While previous studies have linked ultra-processed foods to obesity, cardiovascular diseases, and diabetes, this research adds to the evidence indicating a connection with cognitive decline and stroke risk.

However, researchers still need to determine which specific ingredients or processing methods contribute to these negative effects. Dr. Kimberly noted that further investigations are necessary to uncover the biological mechanisms underlying the observed associations. The results align with broader dietary recommendations emphasizing the benefits of whole foods rich in nutrients.

According to the American Heart Association, a diet high in processed foods typically contains fewer essential nutrients that support brain and heart health. Consumption of ultra-processed foods has also been linked to a higher risk of mortality, further confirming the potential dangers of such diets for millions of people.

Important! This article is based on the latest scientific and medical research and does not contradict them. The content is for informational purposes only and does not contain medical advice. For a diagnosis, please consult a doctor.