Consumption of ultra-processed foods is associated with cognitive status in elderly patients.

Background: Emerging evidence suggests that there might be an association between excess consumption of ultra-processed foods (UPFs) on cognitive health. UPF intake could promote systemic inflammation, oxidative stress phenomena, and metabolic dysregulation, contributing to neurodegeneration onset and cognitive decline in elderly population. Aim: The aim of this cross-sectional study was to examine the relation between UPF dietary pattern on MCI status in elderly patients taking into account the contribution of inflammatory markers. Design: The dietary intake was assessed using a validated food frequency questionnaire in ninety-two participants. All reported food items were categorized according to the NOVA system, classifying foods on the basis of the extent and purpose of industrial processing. Plasmatic concentrations of TGF-β1 and TNF-ɑ were measured by ELISA assay at the time of baseline neuropsychological evaluation. The Mini-Mental State Examination (MMSE) and the Montreal Cognitive Assessment (MoCA) were administered to evaluate the cognitive function in all participants. Non-parametric tests, correlation analysis, and logistic regression models were performed to assess the relations between variables of interest. Results: No significant associations were observed for unprocessed/minimally processed foods, culinary processed foods, or processed foods across the different regression models. In contrast, higher consumption of UPF was associated with increased odds of MCI (adjusted OR = 4.24, 95% CI: 1.05-17.13). However, after additional adjustment for inflammatory biomarkers (TGF- Conclusion: UPF consumption may be associated with increased likelihood of MCI, and inflammatory status may potentially play a role in this association.