Study Links Ultraprocessed Foods to Higher Risk of Cognitive Decline and Stroke

New research underscores the impact of diet quality on brain health, highlighting the dangers of common snack foods.

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.