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Patients who were fed foods containing UPF that accounted for 14 percent or more of their daily caloric intake had an older biological age compared to their chronological age.
The study results were reported in The American Journal of Clinical Nutrition. (Representative image)
Research points to a direct link between ultra-processed foods (UPF) and accelerated biological aging. These foods, which many of us tend to think of as harmless, can have a positive impact on our bodies and lifespans, and can do far more harm than good. A recent study led by researchers from IRCCS Neuromed Italy and the LUM University of Casamassima takes into account the dietary habits of more than 22,000 different people participating in one of the largest circles of interest in Europe called the Mori-Sani study. It was done. These findings were reported in The American Journal of Clinical Nutrition.
Biological age and chronological age:
Chronological age is the number of years a person closes, while biological age is an evaluation of the state of tissues and cells. It is important to note that biological aging can be chronic or change over time, depending on an individual’s lifestyle, including diet. Such a distinction is of considerable importance because it suggests that two people of the same chronological age may have essentially biologically unrelated health conditions and habits.
What are ultra-processed foods?
UPF products are primarily made from substances not used in home kitchens. These include:
hydrogenated fat
maltodextrin
Artificial flavors and preservatives
Examples include biscuits, confectionery, processed cakes, potato chips, soft drinks, processed rice, instant noodles, fruit-flavored yogurt, and processed bread. Most of them contain additives to improve taste, texture, and shelf life, but lack vitamins and fiber.
Relevance to biological aging
High UPF intake was significantly associated with increased biological age compared to chronological age. Patients who were fed foods containing UPF that accounted for 14 percent or more of their daily caloric intake had an older biological age compared to their chronological age.
This premature aging increases the likelihood of heart complications, diabetes, obesity, and some types of cancer. The researchers emphasized that the negative effects are not only related to nutrition, but also indicate a deeper physiological influence on the aging process.
Although the exact mechanism is still under investigation, several factors contribute to this phenomenon.
Cooking these foods typically loses their nutritional value and fiber content.
UPF can impair glucose homeostasis and may also affect gut microbial composition.
Most UPFs are encapsulated in plastic products and can be a source of certain chemicals that interact with food.
Simona Esposito, lead author of the study, said: “Our data show that high intakes of ultra-processed foods not only have a negative impact on overall health, but can also accelerate aging itself. ” he said. , states that through processing, these foods undergo structural and nutritional changes that are detrimental to human health.
