A study published in Age and Ageing found that increased intake of ultraprocessed foods is linked to accelerated biological aging. Researchers discovered that for every 10% increase in ultraprocessed food consumption, biological age increased by 2.4 months. The study included 16,055 participants aged 20 to 79 years and found that those with higher consumption of ultraprocessed foods had a biological age that was significantly older. The researchers emphasized the need to reduce ultraprocessed food consumption to slow the biological aging trajectory and promote healthy aging. They also highlighted the negative health outcomes associated with ultraprocessed foods, such as increased mortality risk and obesity.
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Higher consumption of ultraprocessed foods may accelerate biological aging
