Asociación entre consumo de alimentos ultraprocesados y deterioro cognitivo

Abstract

Introduction: Cognitive impairment, constitutes an important mental health problem, preventable. Within the etiology of this pathology is the lifestyle, being the food factor one of the most relevant, so in the present work it has been proposed to investigate the relationship between the intake of ultra-processed foods and cognitive impairment; these are foods with formulations of various ingredients such as preservatives and other additives that are intended to prolong the preservation of such foods. But it has been demonstrated that some additives provoke dysbiosis causing intestinal alterations thus affecting the intestine-brain microbiota axis causing the development of neurodegenerative diseases, temporary memory loss and behavioral changes in consumers. Objective: To identify ultra-processed foods related to the development of cognitive impairment through a literature review in high impact indexed journals. Methodology: A descriptive literature review was carried out in search of scientific articles published within the last 5 years in high impact journals such as ClinicalKey, PubMed, The New England Journal of Medicine and ScienceDirect. Conclusion: Additives alter the microbiota causing endocrine cells to release peptides, neuropeptides and enteric factors that influence the gut-brain microbiota axis, causing neuronal deterioration, Parkinson's, anxiety, Alzheimer's and many other pathologies. Therefore, it is of great importance to change the diet in order to stop the progression of cognitive impairment.