https://repositorio.unini.edu.mx/id/eprint/28589 2026-07-06T23:30:11Z info:eu-repo/semantics/descriptiveMetadata http://repositorio.unini.edu.mx/id/eprint/28589/ http://repositorio.unini.edu.mx/id/eprint/28589/ Consumption of ultra-processed foods is associated with cognitive status in elderly patients Grasso, Margherita L’Episcopo, Francesca Olvera-Moreira, Marco Antonio Toscano, Giuseppe Muratore, Stefano Tripodi, Maria Angela Musso, Sabrina Bentivegna, Veronica Costanzo, Lucrezia Fatati, Giusi Toral-Noristz, Melannie Zambrano-Villacres, Raynier León Brizuela, Lisandra Ferri, Raffaele Lanza, Giuseppe Caraci, Filippo Alimentación 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-β and TNF-α), the association was attenuated and no longer statistically significant (OR = 4.79, 95% CI: 0.73–31.24), although the direction of the association remained positive.Conclusion: UPF consumption may be associated with increased likelihood of MCI, and inflammatory status may potentially play a role in this association. 2026-06 Artículo PeerReviewed text en http://repositorio.unini.edu.mx/id/eprint/28589/1/fnut-13-1839722.pdf Artículo Materias > Alimentación <http://repositorio.unini.edu.mx/view/subjects/uneat=5Fsn.html> Fundación Universitaria Internacional de Colombia > Investigación > Producción Científica <http://repositorio.unini.edu.mx/view/divisions/unincol=5Fproduccion=5Fcientifica.html> Universidad Internacional Iberoamericana México > Investigación > Artículos y libros <http://repositorio.unini.edu.mx/view/divisions/uninimx=5Fproduccion=5Fcientifica.html> Universidad Internacional do Cuanza > Investigación > Producción Científica <http://repositorio.unini.edu.mx/view/divisions/unic=5Fproduccion=5Fcientifica.html> Abierto Inglés 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-β and TNF-α), the association was attenuated and no longer statistically significant (OR = 4.79, 95% CI: 0.73–31.24), although the direction of the association remained positive.Conclusion: UPF consumption may be associated with increased likelihood of MCI, and inflammatory status may potentially play a role in this association. metadata Grasso, Margherita; L’Episcopo, Francesca; Olvera-Moreira, Marco Antonio; Toscano, Giuseppe; Muratore, Stefano; Tripodi, Maria Angela; Musso, Sabrina; Bentivegna, Veronica; Costanzo, Lucrezia; Fatati, Giusi; Toral-Noristz, Melannie; Zambrano-Villacres, Raynier; León Brizuela, Lisandra; Ferri, Raffaele; Lanza, Giuseppe y Caraci, Filippo mail SIN ESPECIFICAR <http://repositorio.unini.edu.mx/id/eprint/28589/1/fnut-13-1839722.pdf> (2026) Consumption of ultra-processed foods is associated with cognitive status in elderly patients. Frontiers in Nutrition, 13. ISSN 2296-861X http://doi.org/10.3389/fnut.2026.1839722 doi:10.3389/fnut.2026.1839722 en info:eu-repo/semantics/objectFile info:eu-repo/semantics/humanStartPage