In a new study, researchers found the link between the consumption of ultra-processed foods and the shortening of telomeres; sections of chromosomes that can be used as a marker of biological age.
They that telomeres were twice as likely to be short in people who had a high consumption (more than 3 servings per day) of ultra-processed foods.
Short telomeres are a marker of biological aging at the cellular level, and the study suggests that diet may be causing the cells to age faster.
The research was conducted by a team at the University of Navarra.
Telomeres are structures formed from a strand of DNA together with specialized proteins, and which are located at the ends of the chromosomes.
Each human cell has 23 pairs of chromosomes that contain our genetic code, and while the telomeres do not contain genetic information themselves, they are vital for preserving the stability and integrity of chromosomes and by extension, the DNA that every cell in our body relies on to function.
As we get older, our telomeres get shorter since each time a cell divides, part of the telomere is lost, thus telomere length is considered to be a marker of biological age.
Worldwide, fresh food consumption is decreasing while ultra-processed food intake is rising.
Ultra-processed foods are industrial formulations of food-derived substances (oils, fats, sugars, starch, protein isolates) that contain little or no whole food and often include flavorings, colorings, emulsifiers, and other cosmetic additives.
The processes and ingredients used in the manufacturing of ultra-processed foods make them highly convenient (ready-to-consume, almost imperishable), highly attractive for consumers, and highly profitable (low-cost ingredients, long shelf-life) for their manufacturers.
These properties also result in them being nutritionally poor or unbalanced, and liable to be over-consumed, often at the expense of less processed and more nutritious alternatives.
Research has associated ultra-processed foods with serious diseases including hypertension, obesity, metabolic syndrome, depression, type 2 diabetes, and various cancers.
These conditions are often age-related and are linked to oxidative stress, inflammation, and cellular aging which can also influence telomere length.
In the study, the team evaluated the link between ultra-processed food consumption and the risk of telomere length within an elderly study population.
In total, 886 individuals provided saliva samples for DNA analysis as well as accurate records of their daily food intake.
In total 645 men and 241 women with an average age of 67.7 years were included in the analysis and were grouped into 4 groups of equal size (quartiles) from ‘low’ to ‘high’ based on their ultra-processed food consumption: less than 2 servings/day, 2 to 2.5 servings/day, more than 2.5 to 3 servings/day, and more than 3 servings/day.
Those in the ‘high’ quartile were more likely to have a family history of cardiovascular disease (CVD), diabetes, and abnormal blood fats, and to snack more in between meals.
They also consumed more fats, saturated fats, polyunsaturated fats, sodium, cholesterol, SSBs, fast food, and processed meats while consuming fewer carbohydrates, protein, fiber, olive oil, fruits, vegetables, and other micronutrients.
Participants who ate more ultra-processed foods were observed to be less likely to adhere to the ‘Mediterranean diet’ which has been linked to improved general health and in particular a reduced risk of CVD.
The team found that as ultra-processed food consumption increased, the likelihood of having shortened telomeres rose dramatically with each quartile above the lowest having a risk increase of 29%, 40%, and 82% for the ‘medium-low’, ‘medium-high’, and ‘high’ UPF consumption groups respectively.
They also found that UPF intake was associated with the risk of depression (especially in patients with low levels of physical activity), high blood pressure, overweight/obesity, and all-cause mortality.
One author of the study is Lucia Alonso-Pedrero.
The study was presented at this year’s European and International Conference on Obesity (ECOICO 2020).
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