The impact of ultra-processed foods on health and neurocognitive function. Such requirements include the demands of the changing modern lifestyle, increasing changes in working patterns and increased travel, which have led to a growing demand for long-lasting convenience foods. Foods are developed and designed to suit diverse cultures, convenience and ease of consumption.

nutritional deficiencies

To meet these demands, the use of food additives, preservatives and artificial colours has increased. Yet, excessive and prolonged intake of such substances leads to deficiencies of essential nutrients and adversely affects neurocognitive health. Ultra-processed foods contain artificial colours, benzoates, non-caloric sweeteners and emulsifiers, all of which adversely affect mental health, reduced attention span, cardiovascular problems, metabolic disorders and long-term neurocognitive decline.

gut microbiota

Researchers have linked these chemicals to oxidative stress, neuroinflammation, and interference with neurotransmitter synthesis and ion transport. Animal studies have shown that these chemicals can also interfere with the gut microbiota, indirectly reducing the production of important neurotransmitters. The gut talks to the brain via the vagus nerve, and disruption of the gut microbiota disrupts ion channels and neurotransmitter levels, making the condition even worse.

Depression

Chronic exposure to these substances can lead to neurocognitive decline, which manifests as depression, anxiety, attention deficit, aggression, and dementia. Over time, such dietary patterns can contribute to degenerative conditions such as Parkinson's, Alzheimer's, and other types of dementia. Additionally, these foods can disrupt hormonal balance, leading to thyroid dysfunction, which can potentially have lifelong cognitive consequences, especially in children and adults.

For long-term health, a balanced diet with plenty of green leafy vegetables, vitamin-rich fruits and essential nutrients is essential. Long-preserved foods should be limited and processed meat, red meat, sugary beverages, fried fast food and alcohol should be avoided to reduce health risks and enhance cognitive well-being.