A high intake of processed meats and sugary drinks is tied to a greater risk of memory impairment, new research has highlighted.
Academics from Virginia Tech discovered that people who regularly consume processed meats and sugary beverages are more likely to develop cognitive issues compared to those with a high intake of other ultra-processed foods.
As part of the seven-year trial, the team of researchers analysed the dietary patterns and memory outcomes of adults aged 55 and older.
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Prior studies have linked the development of health complications with a high intake of ultra-processed foods – industrial products made from ingredients not typically used in home cooking, such as additives, emulsifiers, colours and sweeteners.
Participants who consumed at least one serving of ultra-processed meat a day were 17% more at risk of developing cognitive complications, the research has reported.
Meanwhile, the risk of cognitive impairment went up by 6% for each serving of soda consumed, according to the study.
Each participant underwent memory tests, including counting numbers backward or subtracting multiple times in a row.
Lead author Professor Ben Katz said: “These kinds of evaluations are common when testing brain health.
“All of this is looking for your risk for something. No one wants a higher risk of having dementia or Alzheimer’s.”
He added: “It’s important to understand when and why people have early stages of cognitive impairment.
“Physicians should be able to take this back to their patients and tell them that those dietary choices matter.”
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He continued: “Maybe some of those are still bad for cardiovascular health, but when we see impacts on cognition, it looks like a lot of this is driven really meaningfully by a couple of these categories that often make up substantial parts of our diets.”
Co-author Professor Brenda Davy said: “There are things that you can change. It’s moderation and being reasonable and balanced in your dietary choices.
“A big reason why ultra-processed foods are attractive is because they are convenient options for busy people, especially if their time and cooking skills are limited.”
Read the full study in The American Journal of Clinical Nutrition.
