Ultra-Processed Foods Linked to Markers of Faster Biological Ageing

Recent scientific research has examined the relationship between ultra-processed food consumption and indicators of biological ageing, using data from several large studies in different populations.

Ultra-processed foods, as defined by the NOVA classification system, are industrial products made from processed ingredients and additives, often containing little or no whole foods. These products include items such as packaged snacks, sweetened beverages, and ready-to-eat meals.

A cross-sectional study led by Monash University and published in Age and Ageing found that an increase of 10% in the proportion of ultra-processed foods in the diet was associated with a 2.4-month widening of the gap between biological and chronological age. The same research indicated that individuals in the highest consumption group, where ultra-processed foods made up 68–100% of the diet, were on average 0.86 years biologically older than those in the lowest group, where such foods accounted for 39% or less of the diet.

Another analysis, using UK Biobank data and published in the Journal of Nutrition, reported that each additional daily serving of ultra-processed food was linked to a reduction in leukocyte telomere length. Telomere length is a commonly used biomarker in studies of cellular ageing.

What the numbers show

• For each 10% increase in ultra-processed food intake, biological age increased by 2.4 months relative to chronological age
• Individuals consuming 68–100% of their diet as ultra-processed foods were 0.86 years biologically older than those consuming 39% or less
• Consuming more than 8 servings of ultra-processed foods daily was associated with significantly shorter telomere length compared to consuming 3.5 servings or fewer

Findings from the UK Biobank study further showed that participants eating more than eight servings of ultra-processed foods per day had notably shorter telomeres than those consuming 3.5 servings or less. The measured difference in telomere length was statistically significant according to the published results.

Research published in the American Journal of Clinical Nutrition also reported that individuals who ate three or more servings of ultra-processed foods per day were about twice as likely to have shortened telomeres, another indicator of accelerated cellular ageing.

A summary of the Moli-sani Study in Europe, as reported by AOL, found that higher consumption of ultra-processed foods was associated with increased biological age based on blood biomarker analysis. This supports the pattern observed in other studies linking dietary habits and ageing markers.

It is important to note that the evidence connecting ultra-processed food intake to accelerated biological ageing comes from observational and cross-sectional research. These studies identify associations but do not establish direct causation between diet and biological ageing.

* This article is based on publicly available information at the time of writing.