Key points from article :
A recent study by researchers at LUM University, suggests that regularly consuming ultra-processed foods may accelerate biological ageing. Unlike chronological age, biological age reflects how well our cells and tissues function, which can be sped up by lifestyle factors, including diet. Published in The BMJ, this research analysed data from over 22,000 participants, examining food intake and biological ageing markers through blood analysis.
Ultra-processed foods include items with numerous artificial ingredients, such as packaged snacks, sweetened cereals, carbonated drinks, instant noodles, and even foods considered "harmless," like fruit yogurts and packaged bread. The study found that people who consumed more of these foods had biological ages exceeding their chronological ages, indicating an acceleration in biological ageing. This connection goes beyond poor nutritional value, suggesting that industrial food processing, which alters the food matrix and reduces nutrient and fiber content, may harm metabolic functions and gut health. Plastic packaging may also introduce toxins, adding another risk factor.
The findings highlight the hidden risks of commonly consumed processed foods, urging people to consider the extent of food processing in their diets. This study advocates for revisiting dietary recommendations to minimise the biological ageing impact of ultra-processed foods.
