Ultraprocessed Foods and the Risk of Cognitive Impairment and Dementia in Older US Adults: 2013-2020 Health and Retirement Study
Lee H, McEvoy CT, Steele EM, Khandpur N, Heeringa SG, Ryan LH, Langa KM, Wolfson JA, Leung CW
American journal of public health · 0 citas
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Cómo se estudió
- Diseño
- Estudio de cohortes (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Eventos clínicos como enfermedad o muerte
- Consumo medido con
- No se indica
Quién lo pagó
- Financiación
- Financiación independiente
- Gobierno
- NIA NIH HHS
Según 1 financiador declarado.
Publicación
- Publicado
- 2026-07-01 · Am J Public Health · vol. 116 · número 7 · págs. 981–992
- Editorial
- National Institutes of Health
- Citado
- 0 citas · más que el 48% de estudios similares · 0.0× el promedio de su campo
- Referencias
- 0 trabajos
- Acceso
- Acceso abierto (copia en repositorio) · CC-BY
- Áreas de investigación
- Consumer Attitudes and Food Labeling · Nutrition, Genetics, and Disease · Food composition and properties
- Palabras clave
- Dementia, Cognitive impairment, Cognition, Disease, Cognitive decline, Alzheimer's disease, Epidemiology
- MeSH
- humans, dementia, risk factors, longitudinal studies, aged, middle aged, united states, female, male, cognitive dysfunction, food, processed
9 autores
- Heejin Lee🇺🇸American Public Health Association; Johns Hopkins University
- Claire T. McEvoy🇺🇸American Public Health Association; Johns Hopkins University
- Euridice Martinez Steele🇺🇸American Public Health Association; Johns Hopkins University
- Neha Khandpur🇺🇸American Public Health Association; Johns Hopkins University
- Steven G. Heeringa🇺🇸American Public Health Association; Johns Hopkins University
- Lindsay H. Ryan🇺🇸American Public Health Association; Johns Hopkins University
- Kenneth M. Langa🇺🇸American Public Health Association; Johns Hopkins University
- Julia A. Wolfson🇺🇸American Public Health Association; Johns Hopkins University
- Cindy W. Leung🇺🇸American Public Health Association; Johns Hopkins University
Resumen
El texto original del estudio, en el idioma en que se publicó.
Objectives. To examine associations between ultraprocessed food (UPF) consumption and risks of dementia, cognitive impairment with no dementia (CIND), and a composite outcome of CIND or dementia in a nationally representative longitudinal study of older US adults. Methods. Participants were from the Health and Retirement Study (HRS 2013-2020; n = 5370). We assessed UPF intake via a semiquantitative food frequency questionnaire from the 2013 HRS Health Care and Nutrition Study. We defined cognitive impairment outcomes based on the validated Langa-Weir classification from biennial cognitive assessments (2014-2020). We used weighted Cox regression to examine associations. Results. Compared with quintile 1, quintile 5 of UPF intake was associated with higher risks of dementia (hazard ratio [HR] = 1.58; 95% confidence interval [CI] = 1.003, 2.48; P for trend = .50), CIND (HR = 1.46; 95% CI = 1.13, 1.88; P for trend = .03), and CIND or dementia (HR = 1.47; 95% CI = 1.16, 1.87; P for trend = .02). Unprocessed or minimally processed food consumption was associated with lower risks of these outcomes. Conclusions. Increased UPF consumption is associated with higher risks of dementia, CIND, and CIND or dementia among US older adults. Public Health Implications. Our findings suggest a potential need to reduce UPF consumption for maintaining cognitive health among older adults. (Am J Public Health. 2026;116(7):981-992. https://doi.org/10.2105/AJPH.2026.308505).
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