A new review has revealed a significant association between the daily consumption of processed meat and an increased risk of dementia. Specifically, eating about 25 grams of processed meat daily—equivalent to one or two slices of deli meat—was linked to a 44% higher risk of all-cause dementia and a 52% higher risk of Alzheimer’s disease, according to a study involving nearly 500,000 participants in the United Kingdom.
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This finding is part of a broader review examining the impact of ultra-processed foods (UPFs) on brain health, published in the August 2026 issue of the Annual Review of Nutrition. An international team of 27 researchers analyzed various studies addressing the connections between ultra-processed foods, brain aging, and neurological health.
The review emphasizes that the evidence is observational, indicating an association rather than a direct causal relationship. Owen Carmichael, lead author and researcher at the Pennington Biomedical Research Center, noted that the findings raise important questions about the health effects of highly processed foods, which encompass items like packaged snacks and sugary beverages.
Carmichael pointed out that diets high in ultra-processed foods may contribute to cardiovascular issues that could ultimately affect brain function. There is also concern that certain additives in these foods might have direct effects on brain chemistry.
While existing research primarily consists of observational studies and animal experiments, the authors stress the need for more rigorous long-term randomized clinical trials to understand causal relationships between diet and health outcomes.
The review also looked into the potential benefits of substituting some ultra-processed foods with less processed alternatives. Research indicated that replacing 10% of calories from ultra-processed foods with unprocessed options could lower dementia risk by 19%, though this finding is also observational.
Ultra-processed foods account for approximately 55% of daily calories consumed by Americans. Vascular neurologist William Scott Burgin stated that while avoiding ultra-processed foods entirely can be challenging due to their convenience and low cost, it is crucial to distinguish between different types of ultra-processed foods, as some may offer nutritional benefits.
He recommended supporting brain health with a diet rich in omega-3 fatty acids, antioxidants, and polyphenols, emphasizing the connection between cardiovascular health and brain function. Carmichael summarized the broader relationship as “healthy heart, healthy mind.”
Overall, the review does not claim that eliminating processed meats or all ultra-processed foods will prevent dementia; rather, it highlights the need for ongoing investigation into how dietary patterns interact with dementia risk over time. The findings contribute to a growing body of evidence suggesting that long-term dietary habits may influence brain aging.