A new Italian study has found that a high intake of ultra-processed foods is tied to an accelerated rate of biological aging, regardless of the nutritional quality of the diet.
The researchers analyzed data on over 22,000 participants from the Moli-sani Study, one of the largest study population cohorts in Europe, and used over thirty different blood biomarkers to measure biological age.
What are ultra-processed foods?
Using a detailed food frequency questionnaire, researchers were able to estimate participant’s consumption of ultra-processed foods, foods made in part or entirely with substances not used in your home kitchen (e.g., hydrolyzed proteins, maltodextrins, hydrogenated fats) that generally contain various additives, such as colours, preservatives, antioxidants, anticaking agents, flavour enhancers and sweeteners.
Ultra-processed foods include not only packaged snacks or sugary drinks, but also apparently ‘harmless’ products such mass-produced or packaged bread, fruit-flavoured yogurt, ready-to-eat breakfast cereals and veggie burgers, to give a few examples.
What is biological aging?
Unlike chronological age, that depends exclusively on the date of birth, biological age reflects the biological conditions of our body, including organs, tissues and systems, and can differ from our chronological age.
Biological aging is in fact an “internal clock” of our body, which can tick faster or slower than the years marked on the calendar, reflecting the true state of health of the organism.
The study findings
The study showed that a high consumption of ultra-processed foods is associated with a significant acceleration of the biological aging of participants. Basically, people turned out to be biologically older than their actual chronological age.
The results found that a high consumption of ultra-processed foods had a negative impact on health in general, but could also accelerate aging itself, suggesting a connection that goes beyond the poor nutritional quality of these foods.
Related: Five ways to eat fewer ultra-processed foods
The mechanisms through which ultra-processed foods can be harmful to human health are not yet entirely clear. Besides being nutritionally inadequate, high in added sugars, sodium and/or saturated or trans fats, these foods undergo intense industrial processing that alters their food matrix, with the consequent loss of nutrients and fibre.
Processing can have harmful consequences for many physiological functions, including glucose metabolism and the composition and function of healthy gut bacteria.
As well, ultra-processed foods are often wrapped in plastic packaging, therefor becoming vehicles of chemicals to the body.
According to the lead study author, “this study prompts us once again to reevaluate the current dietary recommendations, that should also include warnings on limiting the intake of ultra-processed food in our daily diet. Actually, some nutrient-dense packaged foods can be classified as ultra-processed, and this suggest the need of guiding people towards dietary choices that address also the degree of food processing”.
Source: American Journal of Clinical Nutrition, November 4, 2024.
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