Scientists have linked ultra-processed foods with decreased concentration
A group of scientists from the universities of Monash, Sao Paulo and Deakin learned that the consumption of ultra-processed foods can negatively affect the ability to concentrate and increase the risk of factors associated with the development of dementia. This was reported on June 9 by Science Daily magazine.
Barbara Cardoso, lead author of the study
To assess the scale of the results, it should be noted that a 10 percent increase in the content of ultraprocessed polymers is roughly equivalent to adding a standard pack of chips to your daily diet. With each 10% increase in the consumption of ultraprocessed foods, we observed a distinct and measurable decrease in a person's ability to concentrate.
In their work, the researchers analyzed data from more than 2.1 thousand middle-aged and elderly Australians who did not suffer from dementia. It turned out that even a moderate increase in the proportion of ultraprocessed foods in the diet is associated with a decrease in attention and information processing speed.
Researchers include carbonated drinks, salty snacks, semi-finished products and ready-made dishes of industrial production among ultra-processed products. According to the authors of the study, the negative effect persisted even among those participants who generally followed a healthy Mediterranean diet.
Scientists believe that not only the composition of food can be important, but also the very level of its industrial processing. According to the publication, during the production process, products lose their natural structure, and various additives and chemical compounds may appear in them.
Barbara Cardoso, lead author of the study
Ultra-deep processing of food products often destroys their natural structure and leads to the appearance of potentially harmful substances, such as artificial additives or chemicals used in the processing process. These supplements suggest that the relationship between nutrition and cognitive function goes beyond simply avoiding foods that are considered beneficial, and point to mechanisms related to the degree of processing of the foods themselves.
In addition, the study showed a link between high consumption of ultra-processed foods and dementia risk factors such as obesity and high blood pressure. However, scientists have not found a direct link between such products and memory impairment.
The authors noted that attention is one of the basic cognitive functions necessary for learning, problem solving, and daily activities. Therefore, a decrease in the ability to concentrate may be one of the early signs of more serious changes in brain function.
On May 14, Medical Xpress magazine reported on the association of the use of ultra-processed foods with the risk of asthma in children. According to the study, the components of such foods irritate the lungs through inflammatory mechanisms unrelated to typical allergic reactions.
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