According to a joint study by Monash, São Paulo, and Deakin Universities, high consumption of ultra-processed foods (UPF) negatively affects the brain’s ability to focus and increases risk factors for dementia. The study, published in the journal Alzheimer’s & Dementia, shows that cognitive decline is observed even if the individual maintains a healthy diet in parallel.
The study involved more than 2,100 middle-aged and older Australians (without dementia). According to the data, a mere 10% increase in ultra-processed food in the daily diet—roughly equivalent to one standard bag of chips—causes a measurable and sharp decline in the ability to concentrate. In clinical tests, this was reflected in consistently lower scores for visual attention and information processing speed. Participants in the study derived 41% of their daily energy from such products (carbonated drinks, packaged snacks, and pre-packaged meals).
Scientists explain that the essence of the problem lies directly in the degree of industrial processing. According to the lead author of the study, Dr. Barbara Cardoso, ultra-processing destroys the natural structure of food and adds artificial additives and chemicals. This is why the negative effect persists even in individuals who generally follow a healthy diet (such as the Mediterranean diet).
UPF consumption is directly linked to dementia risk factors such as high blood pressure and obesity, the prevention of which is critical for brain protection. Although the study did not confirm a direct link between ultra-processed foods and immediate memory loss, specialists emphasize that attention span is a fundamental brain operation upon which learning and problem-solving skills are built.
