Overview

• A 10% increase in ultraprocessed food intake is associated with a 16% higher risk of cognitive impairment.
• The study found an 8% higher risk of stroke among those consuming more ultraprocessed foods.
• Black participants faced a 15% increased stroke risk linked to ultraprocessed foods.
• Eating unprocessed or minimally processed foods can reduce the risk of cognitive decline and stroke.
• Ultraprocessed foods may disrupt gut health, contributing to vascular and brain issues.