Ultra‑processed foods linked to poorer attention and 58% higher dementia risk

A study of more than 2,100 middle‑aged and older Australian adults found that even modest increases in ultra‑processed food consumption were associated with measurable declines in visual attention and processing speed. A 10 % rise in intake – roughly the calories in one packet of chips – produced a distinct drop in standardized cognitive test scores, and participants derived about 41 % of their daily calories from such foods, matching the national average.

Research published in the American Journal of Public Health reported that people with the highest consumption of ultra‑processed foods faced a 58 % higher risk of developing dementia and a 46 % higher risk of cognitive impairment compared with low‑consumption groups. The link is thought to involve chronic inflammation, metabolic dysfunction, cardiovascular disease and disturbances to the gut microbiome.

Experts note that ultra‑processed items are high in refined sugars, unhealthy fats, salt and additives, and low in fibre, vitamins and protective plant compounds, contributing to obesity, hypertension and other dementia risk factors. A brain‑healthy dietary pattern emphasizing oily fish, berries, leafy greens, extra‑virgin olive oil, nuts and seeds is recommended to mitigate these risks.