A new study suggests a link between high consumption of ultra-processed foods and an increased risk of developing early signs of Parkinson’s disease. Researchers, led by Alberto Ascherio from Harvard University, found that individuals who consumed approximately 11 servings of ultra-processed foods daily were 2.5 times more likely to show early signs of Parkinson’s compared to those who consumed only two to three servings.

The study, which analyzed data from over 40,000 individuals collected since 1986 and concluding in 2012, highlights a potentially significant correlation. While the researchers adjusted for factors like obesity and physical activity, they emphasize that the study does not definitively prove that ultra-processed foods directly cause Parkinson’s disease.

Ultra-processed foods have become increasingly prevalent in diets across Western countries, now constituting 50-60% of grocery purchases. This rise in consumption is what makes this study particularly concerning.

Experts like Ulla Toft, professor at the Department of Public Health at the University of Copenhagen, acknowledge the study’s ambitious nature but caution that it’s difficult to isolate the impact of ultra-processed foods from other contributing factors. Toft explains that ultra-processed foods tend to be highly palatable and energy-dense, leading to overconsumption and potential weight gain.

The findings underscore the need for further research into the potential health effects of ultra-processed foods, especially given their increasing prevalence in modern diets.