Harvard study links ultra‑processed foods to higher dementia risk

Researchers at Harvard University examined data from 5,370 American adults aged 50 and older who participated in the Health and Retirement Study. Over a follow‑up period of roughly nine years, participants’ intake of ultra‑processed foods—such as soft drinks, sweets, ready‑made meals and processed meat—was recorded and compared with their cognitive performance measured biennially.

The analysis showed that individuals with the highest consumption of these foods faced a 58 % greater risk of developing dementia and a 46 % higher risk of mild cognitive impairment than those who ate few ultra‑processed items. Processed meat consumption was especially linked to more than double the dementia risk, while diets rich in fresh fruits and vegetables were associated with a 41 % lower risk. The study adjusted for age, sex, education, income and lifestyle factors.

The findings were reported in German media, highlighting the potential public‑health implications of diet on brain health.