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What people eat over many years may play a role in how their brains age. Scientists have been investigating whether diets high in ultra-processed products are associated with changes in memory, thinking skills, and the risk of neurological conditions. Although the findings have raised questions about long-term dietary habits, researchers are still working to understand the relationship.

A review published in the Annual Review of Nutrition in 2026 examined research on ultra-processed foods and the aging brain. Led by Owen T. Carmichael and colleagues, the review brought together findings from human studies and laboratory research to assess what is currently known. Rather than establishing that these foods cause cognitive decline, the authors examined patterns in the evidence and identified important questions for future investigation. Read the full scientific review.

Ultra-processed foods include many products made through industrial processes and formulated with ingredients such as added sugars, fats, flavorings, and preservatives. Examples can include packaged snack foods, sugary drinks, instant meals, and some ready-to-eat products. However, processing alone does not determine a food's nutritional value, and products within this category can differ considerably in their ingredients and composition.

One concern is that diets containing large amounts of these products may leave less room for foods that provide nutrients important to overall health. Depending on the products chosen, a person may consume less fiber and fewer beneficial plant compounds while getting more added sugar, salt, or calories. Over time, dietary patterns can influence factors such as blood sugar regulation and cardiovascular health, which are also relevant to brain function.

Research into this topic has reported associations between greater ultra-processed food consumption and poorer cognitive outcomes. For example, a separate study involving more than 58,000 adults in the UK Biobank found that higher intake was associated with greater risks of developing dementia, Parkinson's disease, and multiple sclerosis. The researchers also reported differences in brain structures among a smaller group who underwent brain imaging. These results are observational, so they cannot establish that the foods themselves caused the conditions or structural differences. Read the study on PubMed.

Several factors make these findings difficult to interpret. People with different eating habits may also differ in physical activity, income, education, access to healthcare, and other health behaviors. Researchers must account for these differences as carefully as possible, but they cannot always eliminate their influence. Long-term studies and clinical research are needed to clarify whether particular foods or dietary patterns directly contribute to changes in brain health.

For adults concerned about maintaining memory and thinking skills, the current evidence supports focusing on overall dietary quality rather than fearing a single packaged product. Regularly choosing vegetables, fruits, whole grains, legumes, nuts, and other minimally processed foods can help build a balanced eating pattern. These choices should be considered alongside physical activity, adequate sleep, management of cardiovascular risk factors, and regular preventive healthcare.

The science connecting food processing with brain aging is still developing. Adults who want to make changes to support long-term cognitive health can discuss their dietary habits and individual risk factors with a board-certified physician. A healthcare professional can help put emerging research into context and recommend practical steps based on current evidence.

References

• Carmichael, O. T., et al. (2026). Ultraprocessed Foods and the Aging Brain: State of the Science. Annual Review of Nutrition, 46, 533–561.

• Gu, J., et al. (2025). Ultra-Processed Food Intake and Brain Health in Middle-Aged and Older Adults. The Journal of Nutrition, Health and Aging, 29(10), 100644.