Ultraprocessed Foods Linked to Increased Parkinson’s Disease Risk: Study
A large-scale prospective study has found a significant link between high consumption of ultraprocessed foods and an increased risk of Parkinson’s disease. Researchers followed over 120,000 participants from the UK Biobank for 10.5 years and observed that diets rich in ultraprocessed foods were associated with a higher likelihood of developing prodromal Parkinson’s, incident Parkinson’s disease, and even Parkinson’s-related mortality (Grosso et al., 2025). Ultraprocessed foods — including packaged snacks, ready-to-eat meals, processed meats, and sugary beverages — are typically high in additives, refined sugars, saturated fats, and sodium. While these foods have already been linked to a range of health concerns, including obesity, diabetes, and dementia, this study adds new weight to concerns about their neurological impact.
Researchers controlled for lifestyle, genetic, and socioeconomic factors and still found a strong association between high ultraprocessed food intake and increased risk of Parkinson’s disease, particularly in men. The study also found that individuals with the highest consumption levels had up to a 50% increased risk of Parkinson’s-related death compared to those with the lowest intake. ultraprocessed foods, Parkinson’s disease, UK Biobank study, neurological risk, brain health, neurodegeneration, Parkinson’s mortality, dementia diet link, prospective cohort study, diet and brainThese findings suggest that dietary habits could play a key role in the development and progression of neurodegenerative diseases. While the study does not establish direct causation, it highlights the need for further investigation and public health measures that encourage diets rich in whole foods, fruits, vegetables, and healthy fats.
Keywords: ultraprocessed foods, Parkinson’s disease, UK Biobank study, neurological risk, brain health, neurodegeneration, Parkinson’s mortality, dementia diet link, prospective cohort study, diet and brain
