Baton Rouge Researcher Examines Links Between Ultraprocessed Foods and Cognitive Aging

The review consolidates findings from both human and basic research to explore the possible connections between diet and aging brain function. Ultraprocessed foods, which are prevalent in modern diets, are produced through industrial methods and typically include refined ingredients, added sugars, fats, sodium, and various additives. Previous studies have linked the consumption of these foods to various health outcomes, prompting inquiries into their potential impact on brain health as well.

Carmichael's review discusses several mechanisms by which diet may influence brain aging, such as effects on metabolism, inflammation, and vascular health. It also examines evidence relating ultraprocessed food consumption to cognitive performance and dementia. The authors caution that establishing a link does not confirm causation.

Some studies suggest that individuals who consume higher amounts of ultraprocessed foods may experience poorer cognitive outcomes. However, researchers are still investigating the extent to which these effects are attributable to the foods themselves versus other lifestyle or dietary factors.

"A lot of people inside and outside of science are worried about the effects that food processing and artificial food additives might have on health, but it is hard to know what reported health effects are real and which ones are not," Carmichael stated. "This review gives us an opportunity to step back and look at all the evidence we know of that suggests that ultraprocessed foods could affect the brain."

Carmichael serves as the Director of Biomedical Imaging at Pennington Biomedical, focusing on how health behaviors and metabolic health relate to Alzheimer's disease and brain aging.