A recent Italian study suggests that eating a lot of ultra-processed foods may be speeding up biological aging, regardless of the nutritional quality of the diet.
This study, led by researchers from the Research Unit of Epidemiology and Prevention at the IRCCS Neuromed in Pozzilli, in collaboration with LUM University, analyzed data from more than 22,000 people as part of the Moli-sani Study, one of Europe’s largest health research projects.
Results were published in The American Journal of Clinical Nutrition.
While chronological age counts the years since birth, biological age reflects how our body, organs, and systems are functioning.
In this study, biological age was measured using over 30 blood markers that reveal the true health state of the body. When biological age is higher than chronological age, it suggests the body may be aging faster internally.
To determine how ultra-processed foods impact aging, researchers used detailed food questionnaires to assess participants’ eating habits.
Ultra-processed foods are made largely from ingredients that don’t come straight from the kitchen, like hydrolyzed proteins, hydrogenated fats, and various additives such as dyes and preservatives.
These foods often include packaged snacks, sugary drinks, mass-produced bread, fruit yogurts, certain breakfast cereals, and some meat substitutes.
The study found that people who ate a lot of ultra-processed foods had a biological age significantly older than their actual age, meaning they were aging faster than those who ate fewer ultra-processed foods.
According to lead researcher Simona Esposito, “Our data shows that eating ultra-processed foods not only harms general health but could also be speeding up aging.”
Although the exact reasons why ultra-processed foods accelerate aging aren’t fully clear, researcher Marialaura Bonaccio suggests that intense industrial processing could be to blame.
These foods often contain excess sugar, salt, and unhealthy fats and lack the nutrients and fiber found in less processed foods.
Processing changes the structure of the food, affecting glucose metabolism and gut health. Additionally, ultra-processed foods are often packaged in plastic, which can introduce harmful substances into the body.
Licia Iacoviello, director of the Research Unit of Epidemiology and Prevention at IRCCS Neuromed, believes these findings call for updated dietary recommendations. “We need to focus on reducing ultra-processed foods, even if they seem nutritious, because processing itself impacts health,” she explains.
In conclusion, this study suggests that cutting back on ultra-processed foods could slow down biological aging, keeping the body younger and healthier for longer.
Instead of reaching for highly processed snacks or convenience foods, consider more natural, whole food options that preserve the nutrients and fiber your body needs.
If you care about wellness, please read studies about how ultra-processed foods and red meat influence your longevity, and why seafood may boost healthy aging.
For more health information, please see recent studies about the power of pickle juice, and time-restricted eating: a simple way to fight aging and cancer.
Source: KSR.
