U.S. Study Finds Ultra-Processed Foods Raise Dementia Risk; FDA Targets Synthetic Food Colorants

A study of more than 5,300 U.S. adults aged 50 and older, published in the American Journal of Public Health, found that high consumption of ultra‑processed foods was linked to a 58% higher risk of developing dementia and a 46% greater chance of cognitive decline compared with low consumption. The risk was present even at moderate intake levels, leading researchers to say there is likely no safe threshold. Dr. Eric Topol highlighted the findings on X, calling the surge of research on ultra‑processed foods “comparable to the tobacco industry” in its health implications.

Separately, the U.S. Department of Health and Human Services and the FDA announced a plan to phase out synthetic, petroleum‑derived food colourants. One year after the announcement, progress is slow: only two of the 15 largest U.S. food producers have pledged to eliminate these additives by 2026, with several others targeting 2027. Health officials, including RFK Jr., have described the colourants as “poisonous” compounds that may cause allergic reactions, inflammation, and long‑term risks such as neurodegeneration.