Overview

• A 10% increase in ultra-processed food intake is associated with a 16% higher risk of cognitive impairment.
• The study found an 8% increase in stroke risk linked to greater consumption of ultra-processed foods.
• Participants who ate more unprocessed or minimally processed foods had a 12% lower risk of cognitive impairment.
• Black participants showed a 15% relative increase in stroke risk with higher ultra-processed food consumption.
• Further research is needed to confirm these findings and understand the specific components contributing to the risks.