A groundbreaking investigation by Virginia Tech scientists has revealed that specific ultra-processed foods pose a serious threat to cognitive function in older Americans.
The research demonstrates that daily consumption of processed meats leads to a 17 per cent rise in cognitive problems, whereas each serving of fizzy drinks contributes to a six per cent increase in mental impairment.
The comprehensive study monitored Americans aged 55 and above over seven years, using data from the national Health and Retirement Study.
Published in the American Journal of Clinical Nutrition, the research identifies processed meats and sugary beverages as particularly detrimental to brain health among all ultra-processed food categories.
Artificial ingredients have established links to various health problems
|GETTY
The investigation started in 2013 and assessed participants biennially until 2020, with funding from the National Institutes of Health.
Ben Katz, an associate professor of human development and family science, and Brenda Davy, a professor of human nutrition, foods and exercise, led the research to identify which ultra-processed foods most significantly affect cognitive health.
Ultra-processed foods contain numerous additives, preservatives and artificial ingredients that have established links to various health problems.
However, this research uniquely examines individual categories of these foods and their distinct effects on brain function.
Processed meats are particularly detrimental to brain health
| GETTYThe findings represent one of the first studies to differentiate between various ultra-processed food types and their specific cognitive impacts.
Researchers evaluated participants through memory assessments, including immediate and delayed recall exercises.
The cognitive tests incorporated tasks such as counting backwards and performing sequential subtractions, measuring various levels of mental function from mild impairment to severe decline.
Ben Katz, the study's principal investigator who directs a cognitive ageing laboratory at Virginia Tech, explained the importance of these evaluations.
"All of this is looking for your risk for something," he stated. "No one wants a higher risk of having dementia or Alzheimer's."
The researchers expressed surprise at which specific categories of ultra-processed foods affected brain health.
"Maybe some of those are still bad for cardiovascular health, but when we see impacts on cognition, it looks like a lot of this is driven really meaningfully by a couple of these categories that often make up substantial parts of our diets," Katz explained.
The research findings underscore the need for dietary awareness and practical changes. "It's important to understand when and why people have early stages of cognitive impairment," Katz noted.
LATEST DEVELOPMENTS
"Physicians should be able to take this back to their patients and tell them that those dietary choices matter."
Davy recommended selecting healthier deli meat alternatives and preparing meals at home, while choosing water instead of sugary drinks.
"There are things that you can change," she said. "It's moderation and being reasonable and balanced in your dietary choices."
The researchers plan to investigate cooking skills development as a potential intervention. "It's one thing to follow a diet, but it's another thing to give them the cooking skills to prepare that diet," Katz observed.
Our Standards: The GB News Editorial Charter