Thousands of people were questioned about their dietary habits in a US study.

Eating too much ultra-processed food such as crisps, burgers and ice cream may boost risk of memory problems and stroke, a study suggests.

More than 30,000 people over the age of 45 were questioned about their food and drink habits.

Their health records were then followed for an average of 11 years.

The findings suggested that for every 10 percent greater intake of ultra-processed foods, people experienced a 16 percent higher risk of developing cognitive impairment.

Risk of stroke was also eight percent higher among people who ate more ultra-processed foods. The increased risk of stroke was even greater among Black participants, at 15 percent higher.

Meanwhile, people who ate more unprocessed or minimally processed foods – such as simple cuts of beef, pork and chicken, vegetables and fruits – had a 12 percent lower risk of memory and thinking problems and nine percent lower risk of stroke.

The analysis used data from more than 14,000 participants to assess the impact of food choices on cognitive decline, and more than 20,000 for stroke.

By the end of the study, 768 people were diagnosed with cognitive impairment and 1,108 people had a stroke.