McMaster research links ultra-processed foods to risk of brain damage

A Canada-wide study led by researchers at McMaster University found a new possible link between brain damage and ultra-processed foods.

The findings published on Thursday found that people who eat ultra-processed food for nearly half of their daily diet appear to be over 40 per cent more likely to have a vascular brain injury.

The research study published in the Journal of the American Medical Association began in 2014.

Researchers say over 8,700 middle-aged Canadians took part in this study.

Participants included those who consume very little processed foods and those who eat them frequently. MRIs were conducted on each person.

MRI scans of individuals who consumed high amounts of processed food revealed patterns that researchers believe could serve as early warning signs for future strokes or dementia-related memory loss. 

Researchers say participants in the study who ate the most ultra-processed food also carried more body fat and deep belly fat than those who ate less.

WATCH MORE: McMaster professor recognized as one of Canada’s Top 40 Under 40