New research by nutritional biochemist Barbara Cardoso from Monash University in Australia has found that ultra-processed foods may be negatively impacting the brain health of individuals. The study compared the diets of over 2,000 dementia-free Australians aged 40–70 to those of 2,192 participants, who completed a food questionnaire and four cognitive function tests. For every 10 percent increase in ultra-processing foods in a person's diet, there was a significant drop in their ability to focus. This decrease was significant, with more ultra-processor foods associated with higher dementia risk. However, the study found no correlation between ultraprocessed food intake and memory scores. The findings suggest that food processing itself may be affecting cognitive health, rather than a dietary lack of nutrients.