A recent study carried out by the Research Unit of Epidemiology and Prevention at the I.R.C.C.S. Neuromed in Pozzilli, in collaboration with LUM University of Casamassima, has revealed that consuming high amounts of ultra-processed foods is linked to accelerated biological ageing, irrespective of the overall nutritional quality of one’s diet. These findings were highlighted in the esteemed American Journal of Clinical Nutrition.
The study in question scrutinised data from over 22,000 participants enrolled in the Moli-sani Study, one of Europe’s most substantial population cohorts. Researchers employed more than thirty distinct blood biomarkers to determine the biological age of these individuals. It’s important to note that biological age, as opposed to chronological age based purely on one’s birth date, provides a more comprehensive reflection of the body’s physiological state, encompassing the health of organs, tissues, and systems. This biological age can vary significantly from the chronological age.
Researchers utilised a comprehensive food frequency questionnaire to approximate the consumption of ultra-processed foods among participants. These are foods either partially or wholly composed of substances not typically utilised in home cooking, such as hydrolysed proteins, maltodextrins, and hydrogenated fats. Furthermore, they often contain various additives, including dyes, preservatives, antioxidants, anticaking agents, flavour enhancers, and sweeteners. Ultra-processed foods span a broad spectrum, encompassing obvious choices like packaged snacks, sugary beverages, and seemingly innocuous items such as mass-produced bread, fruit yoghurts, some breakfast cereals, and certain meat substitutes.
The findings indicated a marked acceleration in the biological ageing of individuals who frequently consumed these ultra-processed foods. This means that people were found to be biologically older than their actual chronological age would suggest.
Biological ageing serves as an internal clock for our body, advancing at a pace that may not align with the passing years but instead mirrors the genuine health status of the individual.
Simona Esposito, a lead researcher at the Epidemiology and Prevention Research Unit and the study’s first author, pointed out that the high intake of ultra-processed foods not only detrimentally impacts health in a general sense but may also hasten the ageing process itself. This suggests that the effects of these foods extend beyond their basic nutritional deficiencies.
Marialaura Bonaccio, a nutritional epidemiologist at the same institution, elaborated on the potentially harmful mechanisms of ultra-processed foods. Despite their dietary shortcomings, characterised by high levels of sugar, salt, and unhealthy fats, these foods’ intense industrial processing fundamentally changes their food matrix. This alteration results in nutrient and fibre depletion, which can significantly affect various physiological functions, including glucose metabolism and the composition and functionality of the gut microbiota. Additionally, the prevalent use of plastic packaging in these products can lead to the ingestion of toxic substances.
Licia Iacoviello, director of the Research Unit of Epidemiology and Prevention at I.R.C.C.S. Neuromed and full professor of Hygiene at LUM University, emphasised that the study’s outcomes necessitate reevaluating current dietary guidelines. These should incorporate advisories to curb the intake of ultra-processed foods in everyday diets. She highlighted that even some nutrient-rich packaged foods fall under the ultra-processed category, underscoring the importance of guiding people towards making dietary choices that consider the extent of food processing. This shift in nutritional recommendations could be crucial in promoting better health outcomes and mitigating the premature advancement of biological ageing.
More information: Simona Esposito et al, Ultra-processed food consumption is associated with the acceleration of biological aging in the Moli-sani Study, American Journal of Clinical Nutrition. DOI: 10.1016/j.ajcnut.2024.10.006
Journal information: American Journal of Clinical Nutrition Provided by Istituto Neurologico Mediterraneo Neuromed I.R.C.C.S.
