A study published in JAMA Network Open suggests that high intake of ultra-processed foods may be associated with signs of vascular brain injury.

A study published October 15 in JAMA Network Open indicates that healthy adults who consume high amounts of ultra-processed foods (UPFs) may show signs of vascular brain injury. These findings suggest a potential link to an increased risk of stroke and cognitive decline. Researchers evaluated participants using MRI scans and food frequency questionnaires to analyze the relationship between diet, body fat, and brain health.

Defining Ultra-Processed Foods

Ultra-processed foods are typically defined by the NOVA classification as products containing five or more ingredients, including substances not usually found in culinary preparations. Common examples include packaged snacks, sugary cereals, soft drinks, and frozen ready-to-eat meals. In high-income countries like the United States, Canada, and the United Kingdom, these foods account for over 50% of daily energy intake.

Study Findings and Limitations

Participants with the highest UPF intake consumed these foods at 45% of their daily diet, compared to 16% for those with the lowest intake. The high-intake group also exhibited 1.7% more body fat and higher odds of vascular brain injury. However, researchers noted that the study was cross-sectional, meaning participants were assessed only once, and the results do not prove a direct cause-and-effect relationship between UPF consumption and brain changes.

Dietary Recommendations

Experts suggest focusing on incorporating more whole foods, such as fruits, vegetables, and grains prepared at home, rather than attempting to eliminate all ultra-processed items. Dietitians recommend making small, sustainable swaps to improve overall nutrition, emphasizing that consistent, nourishing habits are key to supporting long-term cardiovascular and brain health.