Why ultra-processed foods accelerate cognitive decline – 06/24/2023 – Equilibrium

Recent studies point out that ultra-processed foods can be engines for dementia and cognitive decline. They are recognized for having a strong relationship with other diseases, such as obesity, diabetes and even cancer.

A study carried out by scientists from USP (University of São Paulo), UFMG (Federal University of Minas Gerais) and UFBA (Federal University of Bahia) showed that cognitive decline was 28% greater among participants who consumed more than 20% of daily calories derived from ultra-processed products. This is equivalent, for example, to eating three loaves of bread every day based on a 2,000 kcal diet.

The survey analyzes data from the Longitudinal Study of Adult Health, carried out since 2008 by universities that monitor the health of about 15,000 people.

Claudia Suemoto, associate professor of the Discipline of Geriatrics at the Faculty of Medicine of USP and member of the Brazilian Academy of Neurology, indicates that the results of the study are indicative since they still need further confirmation.

“Our study suggests the acceleration of cognitive functions, triggered by small strokes. There is this chance, but further studies are still needed”, he points out.

The work, published in the scientific journal Jama, was presented at the Brain Behavior and Emotions conference, which brought together specialists in neuroscience in Florianópolis (SC), between the 7th and 10th of June.

Cognitive decline is characterized by the inability to perform simple day-to-day activities, such as remembering dates, making calculations, planning and executing a task.

Renata Levy, a researcher at the Department of Preventive Medicine at the Faculty of Medicine at USP and at Nupens (Nucleus for Epidemiological Research in Nutrition and Health at USP), says that the mechanisms that make ultra-processed products have this impact are not yet clear.

“There is already overwhelming evidence that these foods are associated with the development of obesity, hypertension, type 2 diabetes, cardiovascular disease and depression”, says she, who is also a co-author of the work.

“These conditions are known risk factors for dementia. Ultra-processed foods can also affect brain function and cognitive health through exposure to food additives, contaminants.”

Another study, also developed by researchers from USP, pointed out that a diet rich in ultra-processed foods can accelerate cognitive decline by almost 30%, in addition to cardiovascular and obesity risks.

The work analyzed data from 10,775 Brazilians between 35 and 74 years old for 10 years.

A survey of more than 10,000 US adults showed that the more ultra-processed foods participants ate, the more likely they were to report mild depression or feelings of anxiety.

“There was a significant increase in mentally unhealthy days for those who ate 60% or more of their calories from ultra-processed foods,” says Eric Hecht, author of the work.

Unlike so-called “in natura” foods —leaves, fruits, vegetables, legumes, eggs, meat and fish—, ultra-processed foods have higher glycemic indexes, more trans fats and sodium, and are also poorer in fiber and micronutrients.

THERE IS NO CONSENSUS ON DEFINITION

Some experts disagree with the definition of ultra-processed. This is the case of Mario Marostica Junior, professor at the Department of Food Science and Nutrition at Unicamp (University of Campinas). For him, the concept established by the “Food guide for the Brazilian population”, from the Ministry of Health, can raise doubts.

“The effect of food on health is related to its nutritional quality. We have foods produced from ingredients called ultra-processed that have excellent nutritional quality. For example, infant formulas”, he states.

The professor points out that the impact of this type of food on health depends on the nutritional quality of the products. “The WHO [Organização Mundial da Saúde] points to diet as one of the factors, but not the only one, related to chronic non-communicable diseases, such as Alzheimer’s and cognitive decline. Obesity is one of them, being caused by the intake of more energy than the expenditure.”

“In this way, foods that have a high energy density, regardless of processing, may increase the chance of developing obesity and its related diseases, with cognitive decline being one of the possible consequences”, he says.