Owen T. Carmichael, Puja Agarwal, Benedict C. Albensi, Vyshnavy Balendra, Nathan M. D'Cunha, Diandra N. Denier‐Fields, Naomi Vidal Ferreira, Natália Gomes Gonçalves, Rashi Kumar, Corinne Labyak, Susanna Lopez, Mychael V. Lourenco, Ilianna Lourida, Rishav Nag, Zuzana Nedelská, Juliet Nnenda Olayinka, J H Park, Kayalvizhi Rajendran, Ashley Shaw, Hom Lal Shrestha, Aaron N. Smith, Natalia Soldevila-Domenech, Débora G. de Souza, Cláudia Kimie Suemoto, Jodi R. Titiner, Rafael de la Torre, Debora Melo van Lent
Ultraprocessed foods (UPFs), which feature reductions in naturally occurring food components (fiber, phytochemicals) as well as the addition of fat, sugar, salt, and artificial food components (colorings, preservatives) are consumed in large quantities globally. Although a growing body of research has suggested that higher levels of UPF consumption are associated with poorer cardiometabolic outcomes, literature synthesizing the evidence that UPF consumption has negative effects on the aging brain has been scarce. This review provides a comprehensive view of the evidence connecting UPF consumption to downstream consequences for the brain in aging, including proposed mechanisms of action, evidence supporting those mechanisms from basic science studies, and clinical evidence. We then survey current challenges and opportunities in the study of brain aging effects of UPF consumption and provide recommendations for researchers and policymakers.