Degree of food processing affects cognitive functions

A study conducted by Monash University researchers in collaboration with colleagues from the University of São Paulo and Deakin University found a direct correlation between the consumption of ultra-processed foods (UPF) and brain function. The analysis involved more than 2,100 middle-aged and older Australian adults who did not have any signs of dementia at the beginning of the study. The focus of the research was on assessing the impact of UPF (such as sugary drinks, packaged snacks, and ready-to-eat meals) on cognitive health.

According to the data obtained, an increase in the proportion of ultra-processed foods in the daily diet by just 10% (which is equivalent to one standard pack of chips) leads to a statistically significant decrease in visual attention and information processing speed. An important aspect of the study is that this negative effect persists even if the overall diet is considered healthy (for example, in line with the principles of the Mediterranean diet). This suggests that it is not only the absence of beneficial nutrients that harms the brain, but also the presence of chemical additives and changes in the product’s structure during industrial production.

Scientists emphasize that deep industrial processing destroys the natural matrix of products and introduces potentially dangerous substances, such as artificial colors, flavors, emulsifiers, and other technological additives. It is the degree of processing, rather than just the content of sugar or fats, that becomes a key factor in biological stress on the nervous system.

Although the study did not find a direct link between UPF consumption and memory loss, the authors point out the fundamental role of attention. The deterioration of concentration ability is a fundamental defect that leads to difficulties in learning, solving everyday problems, and analyzing information. In addition, a high proportion of UPF in the diet is correlated with an increase in risk factors for dementia, such as hypertension and obesity. Therefore, controlling the degree of food processing becomes essential for maintaining cognitive longevity.