Study Links Ultra-Processed Foods to Higher Risks of Cognitive Decline and Stroke

Research involving over 30,000 participants suggests significant health impacts from diets high in ultra-processed foods.

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.