Study Finds 40% Higher Silent-Stroke Risk From Ultra-Processed Food by Middle Age
Updated
Updated · The Seattle Times · Oct 23
Study Finds 40% Higher Silent-Stroke Risk From Ultra-Processed Food by Middle Age
3 articles · Updated · The Seattle Times · Oct 23
Summary
About 9,000 Canadians aged 35 to 69 were studied, and those with the highest ultra-processed food intake were 40% more likely to show brain damage tied to silent strokes and later memory problems.
Researchers at McMaster University and PHRI said the damage can appear by middle age even without obvious symptoms, suggesting diet-related brain harm may be detectable before noticeable cognitive decline.
Ultra-processed foods made up roughly 25% of participants’ diets on average, with some reaching 40%, displacing healthier grains and proteins.
The study, published in JAMA Network Open, calls for longer-term follow-up including MRI scans to clarify the link; it adds to earlier research connecting junk-food-heavy diets to depression risk.