Annual review of nutrition · 2026
Ultraprocessed Foods and the Aging Brain: State of the Science.
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Carmichael Owen T, Agarwal Puja, Albensi Benedict C, Balendra Vyshnavy, D'Cunha Nathan M, Denier-Fields Diandra N, Ferreira Naomi Vidal, Gomes Gonçalves Natalia, Kumar Rashi, Labyak Corinne, Lopez Susanna, Lourenco Mychael V, Lourida Ilianna, Nag Rishav, Nedelska Zuzana, Olayinka Juliet Nnenda, Park Jung Hyun, Rajendran Kayalvizhi, Shaw Ashley, Shrestha Hom Lal, Smith Aaron N, Soldevila-Domenech Natalia, Souza Débora G, Suemoto Claudia Kimie, Titiner Jodi R, de la Torre Rafael, van Lent Debora Melo
Аннотация
Ultraprocessed foods (UPFs), which feature reductions in naturally occurring food components (fiber, phytochemicals) as well as the addition of fat, sugar, salt, and artificial food components (colorings, preservatives) are consumed in large quantities globally. Although a growing body of research has suggested that higher levels of UPF consumption are associated with poorer cardiometabolic outcomes, literature synthesizing the evidence that UPF consumption has negative effects on the aging brain has been scarce. This review provides a comprehensive view of the evidence connecting UPF consumption to downstream consequences for the brain in aging, including proposed mechanisms of action, evidence supporting those mechanisms from basic science studies, and clinical evidence. We then survey current challenges and opportunities in the study of brain aging effects of UPF consumption and provide recommendations for researchers and policymakers.