Recent research has highlighted a concerning connection between ultra-processed foods (UPFs) and accelerated biological aging. These foods, often considered harmless, may significantly harm both our health and lifespan. The study, led by researchers from I.R.C.C.S. Neuromed and LUM University of Casamassima, included data from over 22,000 participants as part of the Moli-sani Study, one of Europe’s largest health studies. The findings were published in The American Journal of Clinical Nutrition.
Chronological age reflects the number of years a person has lived, whereas biological age evaluates the health of their tissues and cells. The key distinction here is that biological age can differ from chronological age due to lifestyle factors, including diet. This means two people of the same chronological age can have very different biological ages depending on their habits and health.
UPFs are foods made with ingredients that are seldom found in home kitchens. These include:
Common examples are processed cakes, biscuits, crisps, soft drinks, instant noodles, fruit-flavored yogurts, and processed breads. These foods are often packed with additives to boost flavor and prolong shelf life, but they lack essential nutrients and fiber.
Consuming high amounts of ultra-processed foods is linked to a faster biological aging process compared to chronological age. Those whose diet consists of more than 14% UPFs have a biological age that exceeds their actual age. This early aging is associated with a higher likelihood of developing heart disease, obesity, diabetes, and certain cancers.
The researchers point out that the negative effects of UPFs go beyond poor nutrition and suggest deeper physiological consequences. Various factors contribute to this, including:
Simona Esposito, the study’s lead author, stated, “Our data shows that a high consumption of ultra-processed foods not only has a negative impact on health in general but could also accelerate aging itself.” Marialaura Bonaccio, a co-author, added that processing causes structural and nutritional changes that make these foods harmful to health.
