Ultraprocessed Foods and the Aging Brain: State of the Science
Annual review of nutrition
Carmichael OT, Agarwal P, Albensi BC, Balendra V, D'Cunha NM, Denier-Fields DN, Ferreira NV, Gomes Gonçalves N, Kumar R, Labyak C, Lopez S, Lourenco MV, Lourida I, Nag R, Nedelska Z, Olayinka JN, Park JH, Rajendran K, Shaw A, Shrestha HL, Smith AN, Soldevila-Domenech N, Souza DG, Suemoto CK, Titiner JR, de la Torre R, van Lent DM.
Resumen
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.
Referencia
Carmichael OT, Agarwal P, Albensi BC, Balendra V, D'Cunha NM, Denier-Fields DN, Ferreira NV, Gomes Gonçalves N, Kumar R, Labyak C, Lopez S, Lourenco MV, Lourida I, Nag R, Nedelska Z, Olayinka JN, Park JH, Rajendran K, Shaw A, Shrestha HL, Smith AN, Soldevila-Domenech N, Souza DG, Suemoto CK, Titiner JR, de la Torre R, van Lent DM. Ultraprocessed Foods and the Aging Brain: State of the Science. Annu Rev Nutr. 2026 May 15. doi: 10.1146/annurev-nutr-061824-053453. Epub ahead of print. PMID: 42139153.
