The danger goes beyond the heart and weight. Fast food may directly harm the brain

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Potato chips, instant noodles or a candy bar may seem like quick options to quell hunger, but overeating ultra-processed foods can have effects that extend beyond weight gain and heart health to the brain as well.

Recent research has indicated that people who rely more on these foods may be more susceptible to brain changes associated with the risk of stroke, dementia, and cognitive decline.

According to a report published by the Canadian CBC website, many of the foods that consumers find daily in refrigerators and kitchen cabinets, from chocolate chip cookies and instant noodles to potato chips and ready-made meals, are among the food choices that many realize are not the healthiest.

It's not just a few "guilty pleasures." According to Statistics Canada, on average, about 45.7% of the calories Canadians consume come from ultra-processed foods, a broad category that extends from some breakfast cereals to frozen meals.

Over the years, research has linked excessive consumption of these foods to several health problems, from weight gain to cardiovascular disease, as well as their association with some types of cancer.

But a recent study prepared by researchers from McMaster University and published in the journal JAMA Network Open, highlighted another aspect of its potential effects, related to brain health.

The researchers concluded that people who consume larger amounts of ultra-processed foods may be more susceptible to brain changes that could be early indicators linked to stroke, dementia and cognitive decline.

Russell D'Souza, one of the study's participants and associate professor at McMaster University's Mary Hersink School of Global Health and Social Medicine, also noted that many may not be aware of these potential harms. He believed that the results may encourage people to modify their eating habits early, before facing more serious consequences in later stages of life.

D'Souza and his colleague Dr. Sonia Anand, a specialist in vascular medicine, studied the diets and brain MRIs of more than 8,700 Canadian adults, whose average age was about 58 years.

The researchers also divided the participants into 4 groups according to their rates of consumption of ultra-processed foods, from least to most consumed.

Members of the highest consumption group obtained about 45% of their calories from these foods, equivalent to 16 servings per day, based on a nutritional questionnaire that included between 150 and 170 items that participants consumed during the previous year.

In contrast, members of the group who consumed the least received only about 15% of their daily calories from ultra-processed foods, equivalent to 3 servings per day.

The researchers' analyzes showed that a diet high in ultra-processed foods was associated with increased body fat, including visceral fat that accumulates deep in the body and around internal organs.

As Anand explained, fatty tissue found in abnormal locations can act like an “oven” that releases large amounts of inflammatory proteins, which in turn may affect the brain.

According to a professor of medicine and epidemiology at McMaster University, MRI images of the group most at risk showed changes similar to what are known as “silent strokes,” which are strokes that are not accompanied by clear symptoms, but lead to damage to brain tissue.

For his part, Dr. Michael Hill, a neurologist and professor at the University of Calgary who did not participate in the study, revealed that these damages can accumulate over time, which may raise the risk of developing neurological problems later, including vascular dementia.

He said: "The more this damage accumulates, the greater the likelihood of developing neurological problems in later stages of life, the most common of which is vascular dementia."

Although some of the damage associated with a diet high in ultra-processed foods may not be reversible, Hill said that modifying the diet can help reduce its progression.

However, the researchers stressed the need to distinguish between "processed" and "ultra-processed" foods, as the manufacturing process in itself does not mean that the food is unhealthy.

According to De Souza, a certain amount of processing is necessary to maintain food safety and extend its shelf life. That's why a can of beans, a bag of frozen vegetables, or a package of yogurt is different from a fast meal or a high-sugar breakfast cereal.

According to the NOVA food classification system, ultra-processed foods are products made entirely or largely from substances derived from plant or animal sources, with added ingredients such as sugar, salt, fats, oils, preservatives, stabilizers, dyes and artificial flavours.

These products are often poor in fiber, vitamins and minerals that the body needs.

Hill also pointed out that eating a piece of chocolate from time to time does not necessarily mean harm, but the problem lies in regular reliance on ultra-processed foods.

While he advised, when wanting to eat sweet or salty foods, to prepare them at home as much as possible using whole ingredients or that underwent the least amount of processing, summarizing the advice with the phrase: “Eat foods that spoil over time, and avoid those that do not spoil.”

Anand does not hold the consumer alone responsible for their food choices, as she pointed out that many do not have the time or financial capabilities necessary to prepare high-quality food.

She believed that the issue has a structural aspect that requires government intervention to limit the spread of ultra-processed foods, while at the same time making healthy options more available and affordable.

She also stressed the importance of promoting health awareness so that consumers become more aware of the potential repercussions of excessive consumption of ultra-processed foods.