Learn about the dangers ultra processed fast foods pose to your brain health and overall health supported by scientific research
In recent decades the use and consumption of ultra processed foods, convenient to prepare and with appealing flavor, has increased significantly worldwide. This is partly because they are frequently ready to consume or only require reheating before consumption. These ultra-processed fast foods have entered the daily and common routine and diet for many.
Unfortunately, increasingly alarming scientific research and studies continue to demonstrate how the long-term consumption of these ultra processed fast foods carry consequences and health dangers which can be seriously and irreversibly impact and damage an individual’s overall health. To learn more about good nutrition guidelines click here to visit the USDA website.
One of the main characteristics of these ultra processed foods, considered by some to be the basis of the problem, is that they have very poor nutritional value though very rich in energy/calories and saturated fats. In fact, they typically contain high quantities of sugars and fats, but simultaneously they have significantly lower levels of important and necessary substances for good health such as vitamins and fiber.
It should not be forgotten that these fast foods often also contain chemicals (i.e., additives), artificial sugars and various other ingredients with pro-inflammatory activity that negatively impact health. Importantly, at times, the actual preparation and manufacturing processes to which these foods undergo also contain substances such as nitrosamines and acrylamide, which have been shown to be carcinogenic in some laboratory models and scientific research.
Previously, scientific studies have clearly highlighted how the consumption of ultra processed foods is directly associated with a significant increase in the risk of cardiovascular disease, obesity, and metabolic syndrome.
More recently, a research study followed almost 35,000 subjects for 4 years and demonstrated unequivocally that the consumption of these foods also has a negative influence on brain health.
In particular, the findings obtained highlight that regular consumption of ultra-processed foods is closely associated not only with a higher number of stroke incidents, but also with a significant increase in cases of cognitive decline and dementia.
This new and alarming scientific data requires not only public awareness and education but also the engagement of federal and state agencies to review, highlight and implement changes to package labeling and advertising of these ultra processed foods to consumers.
A question which I am frequently askes is: “when is the right time to stop or drastically reduce the consumption of ultra-processed foods?” My answer is clear: make better food choices and if necessary, modifications now. It is never too early and never too late to make the good choices for the benefit of your body and your mind.
For broad information and resources related to Alzheimer’s disease, click here to visit Alzheimer’s Association website. Or connect with other great resources, National Institute on Aging or American Federation for Aging Research.
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Domenico Praticò, MD, holds the position of the Scott Richards North Star Charitable Foundation Chair for Alzheimer’s Research and serves as a Professor and the Founding Director of the Alzheimer’s Center at Temple, as well as a Professor of Neural Sciences at Lewis Katz School of Medicine at Temple University.
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