A troubling new study is raising fresh concerns about the hidden dangers of ultraprocessed foods after researchers found that toddlers who consume large amounts of these products are more likely to suffer reduced intelligence by the time they reach school age.
Researchers from universities in Brazil and the United States set out to determine whether eating habits at just two years old could predict cognitive ability later in childhood.
The results of the study, led by Dr. Glaucia Treichel Heller, were published in the British Journal of Nutrition.
Major Long-Term Study Tracks Thousands of Children
The scientists relied on data from the 2015 Pelotas Birth Cohort.
The long-running project monitors the health and development of children born in Pelotas, Brazil.
More than 3,400 children were included in the analysis.
At age two, parents answered detailed questions about diet.
At age seven, psychologists evaluated intelligence and cognitive performance using the Wechsler Intelligence Scale for Children.
Clear Link Between Ultraprocessed Foods and Lower IQ
The findings revealed a direct association between early consumption of ultraprocessed foods and reduced intelligence later in childhood.
Children who ate more ultraprocessed foods at age two showed an average IQ drop of two points by age seven.
Even after accounting for other major influences, such as maternal education, family income, and mental stimulation at home, the connection remained.
Most Vulnerable Children Hit Hardest
The impact was even more severe among children already facing developmental challenges, including low weight, height, or head circumference for their age.
For these vulnerable children, diets high in ultraprocessed foods were linked to an alarming five-point reduction in IQ.
Why Early Childhood Nutrition Matters
Scientists emphasize that the first years of human life form a critical biological window marked by rapid brain development.
During this period, the brain builds the neural connections required for learning, memory, and long-term cognitive function.
This complex process depends on a steady supply of key nutrients.
Without sufficient iron, zinc, and healthy fats, brain development may fall short of its full potential, creating deficits that can persist for years.
Rising Dependence on Industrialized Diets
At the same time, global nutrition trends show families are increasingly turning to ultraprocessed industrial foods.
These products often contain high levels of sugar, unhealthy fats, and artificial additives while providing very few essential vitamins or minerals.
Researchers warn that such foods may crowd out nutrient-rich alternatives during the most important stages of brain growth.
There is also growing concern that chemical additives or excessive sugar exposure could directly disrupt biological systems, compounding the developmental risk.
Scientists Point to Gut Damage and Oxidative Stress
Researchers believe the cognitive decline may stem from harmful changes to the gut microbiome, the vast ecosystem of microorganisms living in the digestive system.
They also note that increased oxidative stress in the body plays a role.
Because ultraprocessed foods lack the protective antioxidants found in fresh and minimally processed foods, the developing brain may be left exposed to greater biological damage during critical growth periods.
Growing Political and Public Health Focus
Concerns about ultraprocessed foods have increasingly entered the national spotlight.
Department of Health and Human Services Secretary Robert F. Kennedy Jr. has made the issue a central pillar of the Trump administration’s Make America Healthy Again campaign.
Kennedy has been warning about the long-term health consequences of modern industrial diets.
Since assuming the role last year, Kennedy has been urging families to return to more nutritious, whole-food eating habits.
The new research adds to a growing body of evidence suggesting that what children eat in their earliest years may shape not just their physical health, but their cognitive future as well.
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