Virginia Tech researchers tie ultra-processed foods to cognitive decline

BLACKSBURG, Va. (WFXR) – Two researchers with Virginia Tech are diving into how consuming ultra-processed meats and beverages compared to other ultra-processed foods is linked to cognitive issues and poor memory.

In the experts’ findings, they tracked U.S. residents who are 55 and older for seven years to collect data since 2013 from the national Health and Retirement Study. The same people were tested from the same group every two years until 2020.

Ultra-processed foods include additives, preservatives, and artificial ingredients that are already known to have harmful effects on human health.

Ben Katz is an associate professor of human development and family science, and Brenda Davy, a professor of human nutrition, foods, and exercise, who dug deeper into the greater risk of a human brain being altered by these foods.

The study found that a 17 percent increase in cognitive issues when consuming at least one serving of ultra-processed meat a day. They also found a 6 percent increase in a serving of soda.

These kinds of evaluations are common when testing brain health, said Katz, who is the principal investigator for the study and leads a cognitive aging and translational science lab at Virginia Tech. 

In the study, participants were evaluated based on their responses to tests that assessed their memory. These tests focused on various aspects of global cognition, including tasks such as counting backwards and performing multiple subtractions in succession. The results revealed a range of cognitive functions, from mild impairment—characteristic of individuals in the pre-dementia stage—to those experiencing more significant cognitive declines.

“All of this is looking for your risk for something,” he said. “No one wants a higher risk of having dementia or Alzheimer’s.”

According to the release, the results show how important it is for people who want to keep their brains sharp while also aging in the process.

“It’s important to understand when and why people have early stages of cognitive impairment,” Katz said. “Physicians should be able to take this back to their patients and tell them that those dietary choices matter.”

The categories of the processed foods that impact the brain surprised Katz and Davy, the release says.

The first study broke down how different categories of these ultra-processed foods and evaluated the scientific impact on the brain.

“Maybe some of those are still bad for cardiovascular health, but when we see impacts on cognition, it looks like a lot of this is driven really meaningfully by a couple of these categories that often make up substantial parts of our diets,” Katz said.

“The study’s results suggest that paying attention to what you eat, reading labels, and making simple food swamps is more important than ever,” Davy said. “For instance, there are some deli meats that are healthier and not ultra-processed, so consumers should opt for those instead.” 

Davy also mentioned how cooking from home is important and to drink water over sugary drinks.

“There are things that you can change,” she said. “It’s moderation and being reasonable and balanced in your dietary choices.”

The release stated that these researchers are continuing their work with ultra-processed foods and cognition. It was also said that their current findings from a study evaluating young adults and ultra-processed foods are under review.

“It’s one thing to follow a diet, but it’s another thing to give them the cooking skills to prepare that diet,” Katz said. 

“A big reason why ultra-processed foods are attractive is that they are convenient options for busy people, especially if their time and cooking skills are limited,” Davy said.

Both researchers are working with future grants to teach cooking skills and healthy diet patterns to improve what people eat while also showing how it impacts the brain.