Ultra-processed foods linked to faster aging, study finds

A team of researchers from Italy's Libera Università Mediterranea analyzed data from the Moli-sani study, which involved over 22,000 participants. They found that individuals consuming large amounts of ultra-processed foods were biologically older than their chronological age would suggest.

During the analysis, more than 30 different markers indicating biological age were examined. Biological age, unlike chronological age, which depends on birth date, reflects the actual condition of the organs, tissues, and systems of the body, meaning it can differ from a person's actual age.

Through detailed dietary questionnaires, scientists obtained information on the consumption of substances typical of processed foods, such as maltodextrins, protein hydrolysates, hardened fats, colorants, preservatives, flavor enhancers, and sweeteners.

Ultra-processed foods include packaged snacks or sugary drinks as well as seemingly harmless products such as mass-produced bread, fruit yogurts, some breakfast cereals, and meat substitutes.

Our data shows that high consumption of ultra-processed foods not only negatively impacts overall health but may also accelerate aging itself, suggesting a link that goes beyond the poor nutritional quality of these products, highlights Simona Esposito, author of the publication in the journal "American Journal of Clinical Nutrition."

The mechanisms behind the harmful effects of ultra-processed foods on health are not yet fully understood. In addition to being nutritionally insufficient and rich in sugars, salt, and saturated or trans fats, these products undergo an intensive industrial processing cycle that changes their composition.

This leads to the loss of nutrients and fiber, which can have significant consequences for various physiological functions, including glucose metabolism and the composition and functionality of the gut microbiota.