Ultra-processed foods may accelerate brain decline in aging rats, study warns
A new study has uncovered worrying effects of ultra-processed foods on brain health in older rats. Published in Brain, Behavior, and Immunity, the research highlights how such diets may trigger inflammation and memory problems. Scientists also tested whether a key omega-3 fatty acid could reduce the damage.
The experiment involved young and aged rats split into three groups. One group received a balanced diet of 54% complex carbohydrates, 32% protein, and 14% fat. A second group was fed ultra-processed foods, while a third consumed the same processed diet but with added docosahexaenoic acid (DHA).
Aged rats on the ultra-processed diet developed severe memory impairment. Their brains also showed signs of inflammation and damage in the amygdala, a region linked to emotion and memory. Younger rats, however, did not experience the same effects. When DHA was included, some of the harm was reduced in the older rats. But the researchers warned against relying on supplements alone. Instead, they stressed the importance of whole, unprocessed foods and complex carbohydrates over processed alternatives.
The findings suggest that ultra-processed foods may pose greater risks to ageing brains. While DHA offered partial protection, the study’s authors emphasise that a balanced diet remains the best defence. The research was reported by Almaty.tv, referencing Gazeta.ru.
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