A recent study from Italy suggests that eating too many ultra-processed foods could make people biologically older than their actual age, regardless of other factors in their diet.
Conducted by researchers at the Neuromed Institute’s Research Unit of Epidemiology and Prevention in Pozzilli and LUM University in Casamassima, this study analyzed data on more than 22,000 participants to investigate the impact of ultra-processed foods on biological aging.
Their findings were published in The American Journal of Clinical Nutrition.
Ultra-processed foods are products made with ingredients that aren’t typically used in home cooking, like certain oils, sweeteners, preservatives, and additives.
These foods include common items such as packaged snacks, sugary drinks, mass-produced bread, certain yogurts, breakfast cereals, and even some meat substitutes.
They often contain high amounts of sugars, salt, and unhealthy fats, and they go through intense industrial processing, which can lead to a loss of nutrients and fiber.
The study looked at biological age, which reflects the body’s condition, including the health of organs and tissues, rather than just the years a person has lived. Researchers used over 30 blood biomarkers to determine biological age for each participant.
They then compared these biological age measures to the participants’ ultra-processed food consumption, which was estimated based on detailed dietary questionnaires.
The results showed a strong link between high consumption of ultra-processed foods and faster biological aging. This means that people who frequently eat ultra-processed foods are likely to have bodies that seem biologically older than their actual age.
One of the study’s authors, Simona Esposito, noted that ultra-processed foods appear to do more than just harm overall health; they may actually speed up aging. This link between food processing and aging highlights concerns beyond simply eating unhealthy foods.
Co-researcher Marialaura Bonaccio explained that, aside from lacking essential nutrients, ultra-processed foods undergo processing that disrupts the natural structure of food. This breakdown can harm bodily processes like glucose metabolism and gut health.
These products also often come in plastic packaging, which may introduce additional toxins into the body.
Studies on the gut microbiome—the community of helpful bacteria in our digestive system—suggest that ultra-processed foods might also disrupt this balance, which can further impact health and aging.
Licia Iacoviello, a lead researcher on the project, emphasized the importance of reconsidering current dietary guidelines.
While some nutrient-dense foods may still fall under the “ultra-processed” category, it’s becoming clear that we need to pay attention to the extent of processing in our diets.
She suggests that dietary recommendations should advise against frequent consumption of ultra-processed foods, even if they contain some beneficial nutrients.
This study underlines the potential risks of eating too many highly processed foods and calls for a broader understanding of the connection between food quality, health, and aging.
While more research is needed to clarify exactly how ultra-processed foods speed up aging, these findings suggest it’s wise to limit them as part of a balanced diet.
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The research findings can be found in The American Journal of Clinical Nutrition.
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