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Potato chips, frozen dinners, and diet soda don’t exactly have a reputation for being brain food. But a new study of more than 2,000 Australian adults suggests these foods may be chipping away at something far more concerning than a waistline: the brain’s ability to pay attention. And eating a salad on the side may not be enough to undo it.

For every 10% increase in the share of calories coming from ultra-processed sources, attention scores dropped by a small but measurable amount (about 0.05 points on the study’s scale), and a score used to estimate future dementia risk ticked upward. Both associations held up even after accounting for how closely participants followed aMediterranean-style diet, widely considered the gold standard for brain-healthy eating. That detail matters because it suggests something about the processing itself may be driving the effect, not simply the absence of better food choices.

Published inAlzheimer’s & Dementia: Diagnosis, Assessment & Disease Monitoring,the study doesn’t prove that ultra-processed foods directly cause cognitive problems. It captured a single snapshot in time rather than tracking people over years.

Scientists use a classification system called Nova, which sortsfoodsby how much industrial processing they’ve undergone rather than by nutritional content. At one end are whole or minimally processed foods like fresh fruits, vegetables, and plain meats. At the other end sit ultra-processed foods, industrial creations made largely from refined ingredients and chemical additives. Soft drinks, packaged salty snacks, processed meats, frozen ready meals, and flavored dairy desserts all fall into this category.

In Australia, these products make up roughly 42% of total calories consumed. In the United States and United Kingdom, that figure climbs above 50%. Participants in this study were right in line with the Australian national average, getting about 41% of their daily calories from ultra-processed sources.

Led by Barbara R. Cardoso at Monash University, the research team analyzed data from 2,192 adults enrolled in the Healthy Brain Project, an online platform recruiting dementia-free people between the ages of 40 and 70. Most participants had a close family member withdementia, placing them at higher genetic risk for cognitive decline.

Participants filled out a detailed 130-item food questionnaire covering their eating habits over the previous 12 months, with every item classified using the Nova system. Cognitive function was measured using an established online test assessing processing speed, visual attention, visual recognition memory, and working memory, combined into two summary scores: one forattention, one for memory. Dementia risk was estimated using a tool called CAIDE, which weighs factors like age, cholesterol history, blood pressure, physical activity, and body mass index to predict 20-year dementia risk. The researchers also used a modified version of the CAIDE score that focuses only on changeable risk factors, though that version has not been independently validated as a dementia prediction tool.

Higher consumption of ultra-processed foods was associated with worse attention scores, following a general trend where higher intake tracked with poorer performance. The effect remained across multiple rounds of analysis, even after accounting for Mediterranean diet adherence and body weight.

Ultra-processed food intake showed no connection to memory scores, a finding the authors noted aligns with previous research. Attention is foundational to learning andproblem-solving, and disruptions there may surface before broader cognitive problems become apparent, a pattern documented in early stages of brain disease.

Source: Drudge Report