Consumption of ultra-processed foods is associated with cognitive status in elderly patients

Background Emerging evidence suggests that there might be an association between excess consumption of ultra-processed foods (UPFs) on cognitive health. UPF intake could promote systemic inflammation, oxidative stress phenomena, and metabolic dysregulation, contributing to neurodegeneration onset and cognitive decline in elderly population. Aim The aim of this cross-sectional study was to examine the relation between UPF dietary pattern on MCI status in elderly patients taking into account the contribution of inflammatory markers. Design The dietary intake was assessed using a validated food frequency questionnaire in ninety-two participants. All reported food items were categorized according to the NOVA system, classifying foods on the basis of the extent and purpose of industrial processing. Plasmatic concentrations of TGF-β1 and TNF-ɑ were measured by ELISA assay at the time of baseline neuropsychological evaluation. The Mini-Mental State Examination (MMSE) and the Montreal Cognitive Assessment (MoCA) were administered to evaluate the cognitive function in all participants. Non-parametric tests, correlation analysis, and logistic regression models were performed to assess the relations between variables of interest. Results No significant associations were observed for unprocessed/minimally processed foods, culinary processed foods, or processed foods across the different regression models. In contrast, higher consumption of UPF was associated with increased odds of MCI (adjusted OR = 4.24, 95% CI: 1.05–17.13). However, after additional adjustment for inflammatory biomarkers (TGF- β and TNF- α ), the association was attenuated and no longer statistically significant (OR = 4.79, 95% CI: 0.73–31.24), although the direction of the association remained positive. Conclusion UPF consumption may be associated with increased likelihood of MCI, and inflammatory status may potentially play a role in this association.