While ultra-processed foods undeniably have numerous adverse effects on the body and are generally not the healthiest choice, some of the criticisms leveled against them do not hold up under scientific scrutiny. For instance, consuming fast food does not appear to hasten the decline of cognitive functions in older adults. This is the conclusion reached by researchers based on an analysis of data gathered over a decade from elderly residents of the Netherlands. The study’s findings have been published on springer.com.
Products classified as ultra-processed are defined as those manufactured using ingredients that have undergone extensive industrial alteration. Typically, these are ready-to-eat items fortified with flavorings, colorants, and various other artificial additives. Examples of such fare include cookies, ice cream, sugary beverages, and sausages.
The research drew upon data from the Longitudinal Aging Study Amsterdam, a project focused on the health of the elderly population. The analysis incorporated information pertaining to 1,371 participants aged over 55 years, with the average age being approximately 67.
Respondents completed an in-depth dietary questionnaire, detailing their consumption of 238 distinct food items over a four-week period. Subsequently, the scientists categorized all the food items according to the NOVA classification system, which groups sustenance based on its level of processing.
Following this, the proportion of ultra-processed items within the participants’ diets was calculated. On average, these foods accounted for roughly 20% of the total weight of food consumed.
To gauge changes in cognitive abilities, five different tests were administered repeatedly over the course of ten years. Experts assessed general intellectual capacity, information processing speed, the condition of episodic memory, and the level of executive functions.
The key takeaway is this: the quantity and weight of ultra-processed items in one’s diet show no correlation with a faster deterioration of mental faculties.
The authors of the paper emphasize that the overall quality of the diet is far more significant. Previous analyses conducted by the same group indicated that individuals adhering to healthier eating patterns exhibit a slower decline in their cognitive capabilities.
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