Ultra-processed foods linked to faster biological ageing

A research team from Italy’s Libera Università Mediterranea analysed data from the Moli-sani study, which included over 22,000 participants. They found that people consuming large amounts of ultra-processed food were biologically older than their chronological age would suggest.

The concentration of more than 30 markers indicating biological age was examined during the analysis. Unlike chronological age, which depends on birth date, biological age reflects the condition of organs, tissues, and body systems, meaning it can differ from the person's actual age.

Thanks to detailed dietary questionnaires, the scientists learned about consuming substances typical for processed food, such as maltodextrins, protein hydrolysates, hydrogenated fats, dyes, preservatives, flavour enhancers, and sweeteners.

Ultra-processed food includes packaged snacks or sugary drinks as well as seemingly harmless products like mass-produced bread, fruit yoghurts, some breakfast cereals, or meat substitutes.

According to Simona Esposito, the author of a publication in the American Journal of Clinical Nutrition, their findings indicate that high intake of ultra-processed foods harms overall health and could contribute to faster ageing. This points to a connection that extends beyond just the poor nutritional value of these foods.

The mechanisms of the harmful impact of ultra-processed food on health are not yet fully understood. Besides being nutritionally insufficient and rich in sugars, salt, and saturated or trans fats, these products undergo intensive industrial processing that changes their composition.

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