A recent study conducted by Monash University revealed that consuming ultra-processed foods could accelerate biological aging.
The researchers discovered that for every 10 percent increase in ultra-processed foods (UPF) consumption, a person ages biologically by 0.21 years.
In simpler terms, the gap between biological age and chronological age widens by 0.21 years (equivalent to 2.4 months).
Chronological age is the time since a person’s birth, while biological age is determined by physiological and functional markers like genetics, lifestyle, and environmental factors.
Furthermore, participants with a diet consisting of 68-100 percent ultra-processed foods were found to be 0.86 years biologically older compared to those consuming less than 39 percent UPFs.
This study was a cross-sectional analysis, examining data from a population across various time points.
Key Findings of the Research
Dr. Cardoso noted the evident negative health impacts of ultra-processed foods, emphasizing the need to investigate their relation to biological aging markers.
She stressed the significant implications of the study’s outcomes for public health.
She further explained, “Assuming a daily intake of 2,000 calories (8500 kilojoules), adding an extra 200 calories of ultra-processed food—equivalent to an 80-gram serving of chicken bites or a small chocolate bar—could accelerate the biological aging process by more than two months compared to chronological aging.”
Factors Contributing to Biological Ageing
The researchers observed that adults with higher ultra-processed food consumption tended to have a higher biological age, indicating a potential link between food processing and accelerated biological aging.
They emphasized the need to address ultra-processed food intake to promote healthier aging.
The authors acknowledged the study’s limitations, noting that NHANES data may lack specific food processing information, and food intake estimates may not reflect typical dietary patterns.
While the study participants were from the U.S., Dr. Cardoso highlighted the relevance of the findings to Australians, as ultra-processed foods account for nearly 40 percent of total energy intake in Australian adults.
Given the ongoing global aging population, the detrimental effects of ultra-processed foods underscore the importance of dietary-focused public health strategies to enhance longevity and well-being.
Dr. Cardoso concluded, “Reducing ultra-processed foods in the diet could potentially slow down the biological aging process, providing another reason to prioritize whole foods over processed alternatives.”
