Leia o texto para responder às questões de 21 a 25.
We all know eating ultraprocessed foods that make our lives easier — such as prepackaged soups, sauces, frozen pizza and ready-to-eat meals — isn’t good for our health. Nor is gobbling up all the pleasure foods that we love so much: hot dogs, sausages, burgers, french fries, sodas, cookies, cakes, candies, doughnuts and ice cream, to name just a few.
Now, a new study has revealed eating more ultraprocessed foods may contribute to overall cognitive decline, including the areas of the brain involved in executive functioning — the ability to process information and make decisions. In fact, men and women who ate the most ultraprocessed foods had a 28% faster rate of global cognitive decline and a 25% faster rate of executive function decline compared with people who ate the least amount of overly processed food, the study found.
“While in need of further study and replication, the new results are quite compelling and emphasize the critical role for proper nutrition in preserving and promoting brain health and reducing risk for brain diseases as we get older,” said Rudy Tanzi, professor of neurology at Harvard Medical School. Tanzi said the key problem with ultraprocessed foods is that “they are usually very high in sugar, salt and fat, all of which promote systemic inflammation, perhaps the most major threat to healthy aging in the body and brain”.
(Sandee LaMotte. https://edition.cnn.com, 01.08.2022. Adaptado.)
FMABC 2023 - QUESTÃO 21
The text is mainly about
a) an evaluation of the nutritional quality of ultraprocessed foods.
b) the impact of consuming ultraprocessed foods on obesity risk.
c) the link between brain function and ultraprocessed foods.
d) the science behind why we love ultraprocessed foods.
e) a strategy to reduce the consumption of ultraprocessed foods.
QUESTÃO ANTERIOR:
- Nós afirmamos que a magnificência do mundo enriqueceu-se de uma beleza nova: a beleza da velocidade
GABARITO:
c) the link between brain function and ultraprocessed foods.
RESOLUÇÃO:
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