The dangers of ultra-processed food continue to emerge, with a new study published this month linking their consumption to an increased risk of developing Parkinson’s disease.
The findings, published in the journal Neurology on May 7, say people who ate around 11 servings of ultra-processed foods per day had a 2.5-times higher risk of developing at least three early Parkinson’s symptoms than those who consumed less than three servings daily. An example of a single serving of UPFs includes an ounce of potato chips, a single hot dog, a tablespoon of ketchup, or a can of soda.
This is far from the first study to link UPFs to harmful health outcomes.
Last month, The Dallas Express reported that a recent study concluded that consumption of ultra-processed foods was linked to more than 124,000 preventable deaths each year in the United States alone. Another study found that people who cut UPF consumption by 50% experienced substantial improvements in health, like weight loss, more energy, better skin, and less swelling in their extremities.
“Eating a healthy diet is crucial as it has been associated with a lower risk of neurodegenerative diseases and the dietary choices we make today can significantly influence our brain health in the future,” said study author Xiang Gao, MD, PhD, of Institute of Nutrition, Fudan University in Shanghai, China, in a May 7 news release.
“There’s growing evidence that diet might influence the development of Parkinson’s disease. Our research shows that eating too much processed food, like sugary sodas and packaged snacks, might be speeding up early signs of Parkinson’s disease.”
While Gao says further research is needed to verify if consuming fewer UPFs can reduce the onset of Parkinson’s, the doctor says opting to avoid them for more whole and nutritious foods “could be a good strategy for maintaining brain health.”
Around 60% of Americans’ daily caloric intake is made up of ultra-processed foods. For American children, it is even higher, at over 70%.