Alimentos ultraprocessados: um caminho silencioso para a Doença de Alzheimer?

Abstract

Objective: To investigate the association between the consumption of ultraprocessed foods and the risk of developing Alzheimer’s disease, focusing on the underlying mechanisms that impact brain health. Methods: A narrative review of the literature was conducted, covering articles from observational and cohort studies published between 2022 and 2024, in both Portuguese and English. Results: Most studies observed an association between high intake of ultraprocessed foods (UPFs) and an increased risk of cognitive impairment, contributing to the development of neurodegenerative conditions such as Alzheimer’s disease. The analysis of these 9 studies involved a total of 158,060 participants. The studies indicate a trend that the adverse effects of chemical additives and the low nutritional quality of these products may promote inflammatory processes and metabolic changes specific to brain health. These pathophysiological mechanisms may explain the association between high consumption of UPFs and increased risk of cognitive diseases. Conclusion: Higher consumption of UPFs is associated with an increased risk of developing Alzheimer’s disease. However, the pathophysiological mechanisms involved in this process are not yet fully understood, and further studies are needed to clarify this process. It is important to note that promoting a healthier diet is a crucial preventive strategy against dementia, particularly Alzheimer’s disease.