What science says about ultraprocessed foods and the aging brain

The colorings, additives and preservatives added to food products, as well as food processing techniques, are a source of concern in 2026 because they are ubiquitous worldwide, yet their effects on metabolic health are not fully understood. Researchers are also increasingly investigating how they may affect the brain as people age. Dr. Owen Carmichael of LSU's Pennington Biomedical Research Center is helping advance that understanding through a comprehensive look at the potential relationship between ultraprocessed foods—those featuring extensive processing and additives—and the aging brain.

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