Study Links High Intake of Ultra-Processed Foods to Brain Damage Risks

A new McMaster University study examined the diets and brain scans of more than 8,700 Canadian adults, averaging 58 years old, to assess the impact of ultra-processed foods (UPFs). Participants were split into four groups, with the highest consumers obtaining roughly 45% of calories from UPFs—equivalent to 16 daily servings—while the lowest group got about 15%. MRI results showed that the high-UPF group had increased visceral fat and brain lesions similar to silent strokes, which can accumulate and raise the likelihood of vascular dementia.

Researchers attribute the effect to inflammatory proteins released by excess fat tissue. Although the brain damage may not be fully reversible, dietary changes could halt further deterioration. The authors plan a follow-up with 2,000 participants to test whether cutting UPFs improves brain health.