eprintid: 28589 rev_number: 8 eprint_status: archive userid: 2 dir: disk0/00/02/85/89 datestamp: 2026-07-06 23:30:10 lastmod: 2026-07-06 23:30:11 status_changed: 2026-07-06 23:30:10 type: article metadata_visibility: show creators_name: Grasso, Margherita creators_name: L’Episcopo, Francesca creators_name: Olvera-Moreira, Marco Antonio creators_name: Toscano, Giuseppe creators_name: Muratore, Stefano creators_name: Tripodi, Maria Angela creators_name: Musso, Sabrina creators_name: Bentivegna, Veronica creators_name: Costanzo, Lucrezia creators_name: Fatati, Giusi creators_name: Toral-Noristz, Melannie creators_name: Zambrano-Villacres, Raynier creators_name: León Brizuela, Lisandra creators_name: Ferri, Raffaele creators_name: Lanza, Giuseppe creators_name: Caraci, Filippo title: Consumption of ultra-processed foods is associated with cognitive status in elderly patients ispublished: pub subjects: uneat_sn divisions: unincol_produccion_cientifica divisions: uninimx_produccion_cientifica divisions: unic_produccion_cientifica full_text_status: public keywords: food processing, inflammation, mild cognitive impairment, neuroinflammation, ultraprocessed foods abstract: 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. date: 2026-06 publication: Frontiers in Nutrition volume: 13 id_number: doi:10.3389/fnut.2026.1839722 refereed: TRUE issn: 2296-861X official_url: http://doi.org/10.3389/fnut.2026.1839722 access: open language: en citation: Artículo Materias > Alimentación Fundación Universitaria Internacional de Colombia > Investigación > Producción Científica Universidad Internacional Iberoamericana México > Investigación > Artículos y libros Universidad Internacional do Cuanza > Investigación > Producción Científica 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 (2026) Consumption of ultra-processed foods is associated with cognitive status in elderly patients. Frontiers in Nutrition, 13. ISSN 2296-861X document_url: http://repositorio.unini.edu.mx/id/eprint/28589/1/fnut-13-1839722.pdf