Researchers from Massachusetts General Hospital (MGH) found that consuming fast food and ultra-processed foods increases the risk of stroke and cognitive impairment. The results of the study are presented on the clinic’s website and published in the journal “Neurology” of the American Academy of Neurology.

In recent decades, ultra-processed foods containing added fats, starches, sugars, salts and hydrogenated oils have become commonplace. These include:

• sweet carbonated drinks,

• breakfast cereals,

• chips and crackers,

• ice cream and chocolate,

• fast food (nuggets, hot dogs, French fries),

• sausages.

The rise in consumption of these foods is accompanied by increasing clinical evidence linking them to cardiovascular disease, obesity and diabetes.

The study included health data from 30,000 adults over a ten-year period. Participants filled out questionnaires about their diet. Of the 14,175 volunteers, cognitive function was assessed and 20,243 were assessed for stroke risk . All participants had no history of such health problems. The results showed that increasing the consumption of ultra-processed foods increased the risk of stroke by 9% and accelerated cognitive decline by 12%. By the end of the study, 768 people had been diagnosed with cognitive impairment, and 1,108 people had suffered a stroke.

The good news is that even small reductions in consumption of these foods improve brain health and reduce the risk of serious neurological consequences. The authors of the work emphasized the importance of paying attention to the level of processing of foods in the diet.