Researchers from Massachusetts General Hospital (MGH) have found that the consumption of fast food and ultra-processed foods increases the risk of stroke and cognitive impairment. The research results 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),
sausage products.
The increase in consumption of these products is accompanied by an increase in clinical data linking them to cardiovascular diseases, obesity, and diabetes.
The study included health data of 30,000 adults over a ten-year period. Participants completed questionnaires about their diet. Cognitive functions were assessed in 14,175 volunteers, and stroke risk was assessed in 20,243 people. All participants had no history of such health problems. The results showed that a 9% increase in the consumption of ultra-processed foods increases the risk of stroke and accelerates the decline in cognitive function by 12%. By the end of the study, 768 people had been diagnosed with cognitive impairment, and 1108 people had a stroke.
The good news is that even a small reduction in the consumption of such products improves brain health and reduces the risks of serious neurological consequences. The authors emphasized the importance of paying attention to the level of food processing in the diet.