Ultra-Processed Food Intake and Cognitive Impairment in Nationally Representative Older U.S. Adults - Abstract

Sep 29, 2026

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Ultra-processed food (UPF) consumption accounts for more than 50% of energy intake in the US and has been rising among older adults. This study evaluates associations between UPF intake and cognitive impairment across memory, executive function, language, visuospatial ability, and orientation in nationally representative Health and Retirement Study participants aged 50+. Baseline-free of dementia or memory problems, dietary intake was measured via a food frequency questionnaire and UPF classified with NOVA. Higher UPF intake related to greater executive function impairment after adjustment.

LanguageEnglish

CategoryResearch & Report

FormatPDF

Pages2

Reading Time5 min

AccessFree to download

Study overview

Population and baseline criteria

Dietary assessment and UPF classification

Cognitive outcomes and statistical analysis

Results and implications

860 Innovation in Aging, 2025, Vol. 9, No. S2 Abstract citation ID: igaf122.2913 ULTRA-PROCESSED FOOD INTAKE AND COGNITIVE IMPAIRMENT IN NATIONALLY REPRESENTATIVE OLDER U.S. ADULTS Heejin Lee1, Elizabeth Ludwig-Borycz2, and Cindy Leung3, 1. Harvard School of Public Health, Boston, Massachusetts, United States, 2. University of Michigan, Ann Arbor, Michigan, Innovation in Aging, 2025, Vol. 9, No. S2 861 United States, 3. Harvard T.H. Chan School of Public Health, Boston, Massachusetts, United States Ultra-processed food (UFP) consumption accounts for more than 50% of energy intake in the US, steadily increasing among older adults over the decade. UPF consumption is associated with cognitive decline, but fewer studies have examined the association between UPF consumption and individual cognitive domains. In this study, we examined associations between UPF consumption and impairment in memory, executive function, language, visuospatial, and orientation in the nationally representative Health and Retirement Study (HRS) of adults aged ≥50. Participants without dementia or memory problems at baseline (2012 HRS) were included (n=1,408). Dietary intake was assessed using the food frequency questionnaire from 2013 Health Care and Nutrition Study (HCNS). UPF was classified using the NOVA categorization. The percentage of energy intake from UPF was grouped into sex-specific quintiles (Q). Cognitive impairment was assessed from the 2016 Harmonized Cognitive Assessment Protocol (HCAP) based on cognitive domain scores, defined as > 1.5 SDs below the mean or a T-score=35. Weighted multivariate-logistic regression was used to estimate the associations between UPF consumption and cognitive outcomes. In the analytic sample, median UPF intake was 42.3% energy/day. After adjustment for baseline sociodemographic and health characteristics, higher UPF consumption was associated with greater impairment in executive function (Q4 vs Q1, OR 2.12, 95% CI 1.17-3.83; Q5 vs Q1, OR 1.77 95% CI 0.98-3.17; P-trend=0.04). UPF consumption was not associated with impairment in other cognitive domains in multivariate models. Our findings highlight the need for support in reducing UPF intake for better cognitive health among older adults.

FAQs

How was UPF intake measured and categorized in the study?

UPF intake was assessed using the food frequency questionnaire from the 2013 Health Care and Nutrition Study (HCNS). UPF was classified using the NOVA categorization.

Which cognitive domain showed a significant association with higher UPF consumption?

After adjusting for baseline sociodemographic and health characteristics, higher UPF consumption was associated with greater impairment in executive function.

Were other cognitive domains also linked to UPF intake?

No. UPF consumption was not associated with impairment in the other cognitive domains in multivariate models.

Sep 29, 2026

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