The seemingly small daily increase is even smaller than one might realize. Based on the average food consumption of the population in Australia, where the study was conducted, the amount is just 150 grams per day, said Dr. Barbara Cardoso, lead author on the study.<\/p>\n
![\"Stock](\"https:\/\/www.newsbeep.com\/au\/wp-content\/uploads\/2026\/04\/b40339315b0cd34d39b5c3e07909a1ca.jpeg\"\/)
<\/p>\n
Stock photo of a bowl of potato chips
Credit: Getty<\/p>\n
Never miss a story \u2014 sign up for\u00a0PEOPLE’s free daily newsletter<\/a>\u00a0to stay up-to-date on the best of what PEOPLE has to offer\u200b\u200b, from celebrity news to compelling human-interest stories.<\/p>\n \u201cTo put our findings in perspective, a 10% increase in UPFs is roughly equivalent to adding a standard packet of chips to your daily diet,” Cardoso said, the National Post<\/a> reported on April 29.<\/p>\n Ultra-processed foods are distinguished by their composition and production. Such foods \u2014\u00a0like packaged chips, instant noodles, energy drinks and frozen dinners \u2014 are “industrial formulations composed of refined ingredients and cosmetic additives with minimal whole food content,” per the study. Such foods often are made with preservatives, sweeteners, fats, emulsifiers and artificial colors.<\/p>\n The study also found that the adverse effects associated with the small daily increase of ultra-processed foods are not counteracted by an otherwise healthy diet. Participants in the study adhered to the Mediterranean diet, which relies largely on whole foods and “represents a well-established marker of diet quality consistently associated with cognitive health.”<\/p>\n The 6,851 participants, ages ranging from 40 to 70, did not have dementia at the start of the study, which was conducted from November 2016 to December 2023.<\/p>\n Ultra-processed foods are becoming an increasingly common part of diets. In the United States and the United Kingdom, such foods comprise about half of the countries’ total caloric intake, the study stated, citing research from Canada’s Heart and Stroke Foundation<\/a>.<\/p>\n