High consumption of ultra-processed food linked to risk of silent strokes in middle-aged people

Ultra-processed food and asymptomatic brain damage

Scientists have identified an alarming association: middle-aged people who rely heavily on ultra-processed products are more likely to have markers of brain damage. Such changes may serve as a precursor to the development of a stroke or memory loss in the future. This is evidenced by the results of a study conducted by researchers at McMaster University and the Population Health Research Institute.

Details of the analysis of Canadian data

In the course of the study, experts analysed brain scan data from nearly 9,000 Canadian residents aged between 35 and 69. None of the participants had a diagnosis of heart disease at the time of examination.

It turned out that respondents who consumed the most ultra-processed food significantly more often had signs of so-called "silent strokes". These are microscopic lesions in brain tissue that occur without obvious symptoms but may be early signs of a future stroke or memory problems.

Statistics show that in the group of people with the highest level of consumption of such products, the probability of detecting corresponding changes in the brain was 40% higher than in others.

Gender differences and the role of visceral fat

Researchers noted that the link between diet and brain condition was particularly pronounced among women. Women who consumed the most ultra-processed products had signs of brain damage almost twice as often compared to women who ate the least of such food.

In addition, it was established that participants with the highest consumption of ultra-processed products had a greater amount of total and visceral fat. Visceral fat accumulates around internal organs and is associated with inflammatory processes and damage to blood vessels.

Which products fall into the risk category

The list of ultra-processed foods taken into account in the experiment included:

• sweet carbonated drinks;
• packaged snacks;
• sweet dry breakfast cereals;
• instant noodles;
• ready-made meals.

Overall, ultra-processed products accounted for approximately 25% of the diet of all study participants. However, among those who consumed the most, this figure reached 45%. Scientists also noted that such food displaced more beneficial products from the menu.

Limitations of the scientific work

Researchers emphasise that their results indicate the presence of a link between diet type and changes in the brain, but they do not in themselves prove that ultra-processed products are the direct cause of this damage.