Studies Tie Ultra-Processed Foods to 49% Higher Depression Risk and Faster Cognitive Decline
Updated
Updated · New Scientist · Jul 27
Studies Tie Ultra-Processed Foods to 49% Higher Depression Risk and Faster Cognitive Decline
1 articles · Updated · New Scientist · Jul 27
Summary
A 2024 study of about 30,000 people found each 10% rise in ultra-processed foods in the diet was linked to significantly higher risks of cognitive impairment and stroke.
A Brazil study tracking 10,775 adults for roughly eight years also linked diets with more than 19.9% of energy from ultra-processed foods to faster declines in global cognition and executive function.
Mental health risks appeared elsewhere: a 2025 analysis of 58,423 people associated higher intake with dementia, Parkinson’s and multiple sclerosis, while female nurses eating more than 8.8 daily servings had a 49% higher depression risk.
Researchers say the evidence is still largely observational, but possible mechanisms include gut-microbiome disruption, inflammation, insulin-signaling changes and reduced hippocampus volume.
Experts cited in the report said the practical goal is not eliminating every ultra-processed food, but cutting products high in added sugar, salt and low fibre while shifting toward whole foods, fibre and oily fish.