In a multicenter study of 10,775 individuals (mean age at enrollment, 52; 55%, women; 53%, white), higher consumption of ultraprocessed foods (UPFs) was associated with a higher rate of global and executive function decline after a median follow-up of eight years.

Food and drink consumption in the last 12 months was assessed at baseline using a validated Food Frequency Questionnaire with 114 items. Participants were tested up to three times every four years with a battery of cognitive performance tests.

Processed foods included canned fruits; artisanal bread and cheese; and salted, smoked, or cured meat or fish. UPFs contain food additives - e.g., artificial flavors, colors, and sweeteners; emulsifiers; and other substances used to disguise undesirable qualities of the final product or imitate the sensory qualities of minimally processed foods.

Participants who reported UPF consumption of more than 19.9% of daily calories had a 28% faster rate of global cognitive decline and a 25% faster rate of executive function decline compared with those who reported UPF consumption up to 19.9% of daily calories.

The authors conclude: "A higher percentage of daily energy consumption of ultraprocessed foods was associated with cognitive decline among adults from an ethnically diverse sample. These findings support current public health recommendations on limiting ultraprocessed food consumption because of their potential harm to cognitive function."

To read the abstract of the article, published in JAMA Neurology, click here