Eating highly processed foods may lead to faster cognitive decline: Study

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New research shows that eating highly processed foods may be associated with faster cognitive decline. Highly processed foods such as convenience foods, microwaveable frozen meals and instant noodles can be quick and easy to prepare, but according to a recent study, it may be more worth spending extra time in the kitchen.

The results of the study were presented at the International Conference of the Alzheimer’s Association in San Diego on Monday and examined the diets and cognitive function of more than 10,000 middle-aged and older adults in Brazil. The study involved men and women under the age of 10 years.

The study found that adults who consumed highly processed foods decline 25% faster in their “executive function” which is their ability to plan, execute and act than those who consumed less processed food.

THESE ARE THE WORST FOODS FOR YOUR HEALTH, EXPERTS SAY

A new study has found that eating highly processed foods may be associated with faster cognitive decline.

A new study has found that eating highly processed foods may be associated with faster cognitive decline.
(iStock)

‘ULTRA-PROCESSED’ FOODS CAN POWER BIOLOGICAL PROCESSES AGAIN

In another recent study published American Academy of Neurology in Science News found that people who consume large amounts of ultra-processed foods have a higher risk of developing dementia.

Highly processed foods are foods that contain few whole ingredients and often contain flavors, colors, or other additives. This includes white bread, cookies, crackers, ice cream, candy, hot dogs, sugary drinks, fried snacks, and other processed meats.

Some examples of highly processed foods include chips, sugary drinks, cookies, and fried snacks.

Some examples of highly processed foods include chips, sugary drinks, cookies, and fried snacks.
(iStock)

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“Regardless of the number of calories, regardless of the amount of healthy food you try to eat, ultra-processed food is bad for your cognition,” says study author Claudia Suemoto.