Keywords
Neuroinflammation
University Students
Latin America
Cognitive Health
How to Cite
Abstract
The consumption of ultra-processed foods (UPFs) has increased steadily among young Latin Americans, paralleling a rise in cognitive and emotional disorders. This article critically examines the relationship between ultra-processed diets and cognitive health in university students, integrating recent evidence on metabolic, neurobiological, and behavioral mechanisms. A comprehensive review of studies published between 2015 and 2025 in Scopus, Web of Science, and PubMed databases was conducted, focusing on Latin American populations. Findings indicate that high UPF intake is associated with gut dysbiosis, neuroinflammation, oxidative stress, and disruptions in dopaminergic and serotonergic neurotransmission, which impair memory, attention, and executive functions. Sociocultural and digital factors, such as food neuromarketing, academic stress, and digital food environments, also modulate decision-making and foster addictive eating patterns. Although most evidence comes from high-income countries, emerging research from Brazil, Chile, and Mexico shows that cognitive effects of food processing can appear early in young adults. The study proposes an integrative framework linking diet, microbiota, and neural plasticity, emphasizing the need for public policies and educational strategies to promote healthier food environments within Latin American universities.
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