We all have our favourite supermarket treats—those convenient, tasty snacks that seem to leap into our trolleys when we’re not looking.
But what if some of these everyday foods were quietly increasing our risk of serious health conditions, including Parkinson’s disease?
Recent research suggests that might be the case, especially when it comes to a category of foods many of us rely on: ultraprocessed foods.
Ultraprocessed foods are everywhere in Australian supermarkets. They’re the packaged biscuits you dunk in your tea, the chips you nibble during a movie, the soft drinks in your fridge, and even the ready-made sauces and instant soups that make dinner a breeze.
What sets them apart from other foods is their long list of ingredients, many of which you’d never find in a home kitchen. These include artificial colours, flavours, preservatives, sweeteners, and emulsifiers.
In short, if it comes in a packet and has a shelf life that seems suspiciously long, it’s probably ultraprocessed.
A new study, published in the respected journal Neurology, has found a worrying association between high consumption of ultraprocessed foods and the early signs of Parkinson’s disease.
Researchers from China and the US analysed dietary data from nearly 43,000 Americans, collected over several decades.
Their findings? Those who ate the most ultraprocessed foods were more than twice as likely to experience at least three early symptoms linked to Parkinson’s, compared to those who ate the least.
These early symptoms can include a loss of sense of smell, depression, constipation, difficulty distinguishing colours, daytime sleepiness, and acting out dreams during sleep.
While these symptoms don’t guarantee a Parkinson’s diagnosis, they are considered warning signs that warrant attention.
The exact reason ultraprocessed foods may be linked to Parkinson’s disease isn’t fully understood, but several theories have been proposed.
One suggests that additives and chemicals in these foods—or even in their packaging—could trigger inflammation in the brain, potentially damaging brain cells.
Another theory points to the disruption of the gut microbiome, which is increasingly recognised as having a role in brain health.
A further possibility is that by regularly consuming ultraprocessed foods, individuals may miss out on essential nutrients like fibre and antioxidants found in whole foods, which help support and protect brain function.
As nutritional epidemiologist Dr Puja Agarwal points out, sometimes the problem isn’t just what we’re eating, but what we’re not eating as a result.
It’s important to note that the study doesn’t prove ultraprocessed foods cause Parkinson’s disease. Many factors contribute to the risk of developing Parkinson’s, including genetics, environmental exposures, and lifestyle habits like sleep and exercise. The study also didn’t account for all these variables, so more research is needed.
However, the findings add to a growing body of evidence linking ultraprocessed foods to a range of health issues, including type 2 diabetes, heart disease, some cancers, and dementia.
While the occasional treat won’t hurt, making ultraprocessed foods a staple of your diet could have long-term consequences for your brain and overall health. As always, balance and moderation are key.
Have you noticed changes in your health after cutting back on processed foods? Do you have tips for making healthier choices at the supermarket? Share your experiences and advice in the comments below—your story could help others make positive changes!
Also read: New study reveals a popular food might be deadlier than dangerous drugs
