A Harvard and Massachusetts General Hospital study links ultra-processed foods to increased risk of cognitive problems and strokes, especially in middle-aged adults.

Published in the Neurology journal, the research involved over 1,000 participants experiencing strokes and nearly 800 reporting cognitive impairment over 11 years.

Black participants were found to be particularly at risk.

While the study does not prove causation, reducing ultra-processed food intake is recommended for better health outcomes.

Experts suggest incorporating more whole, minimally processed foods like meats, fruits, and vegetables to improve brain health.

The study highlights the need for warning labels on heavily processed foods to raise awareness of their potential risks.

Further research is needed to pinpoint specific components in processed foods contributing to these health issues.