A study conducted by the Research Unit of Epidemiology and Prevention at the I.R.C.C.S. Neuromed in Pozzilli, in collaboration with the LUM University of Casamassima, shows that high consumption of ultra-processed foods is associated with the acceleration of biological aging, regardless of the nutritional quality of the diet.
Istituto Neurologico Mediterraneo Neuromed I.R.C.C.S.Nov 5 2024 The results were published in the prestigious journal The American Journal of Clinical Nutrition .
Using a detailed food frequency questionnaire, researchers were able to estimate participant's consumption of ultra-processed foods, that is foods made in part or entirely with substances not routinely used in the kitchen , that generally contain various additives, such as dyes, preservatives, antioxidants, anticaking agents, flavour enhancers and sweeteners.
Biological aging is in fact an "internal clock" of our body, which can tick faster or slower than the years marked on the calendar, reflecting the true state of health of the organism. Related Stories"The mechanisms through which ultra-processed foods can be harmful to human health are not yet entirely clear – explains researcher Marialaura Bonaccio, nutritional epidemiologist at the Research Unit of Epidemiology and Prevention-IRCCS Neuromed – Besides being nutritionally inadequate, being rich in sugars, salt and saturated or trans fats, these foods undergo intense industrial processing that actually alters their food matrix, with the consequent loss of nutrients and...
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