Ultra-Processed Foods Found to Accelerate Ageing, Warns Study

New Delhi: Every 10% increase in calories from ultra-processed foods (UPFs) could age you biologically by 2.4 months, according to a recent a Monash University led study published in the journal Age and Ageing.

The research, which analysed data from over 16,000 adults in the United States, highlights the detrimental impact of UPF consumption on biological ageing and overall health.

The study utilized data from the National Health and Nutrition Examination Survey (NHANES) from 2003 to 2010 and assessed biological ageing using the PhenoAge algorithm.

Researchers discovered that participants in the highest quintile of UPF consumption (68–100% of total energy intake) were 0.86 years biologically older than those in the lowest quintile (≤39% of energy intake). For every 10% increase in caloric intake from UPFs, participants aged biologically by 0.21 years (approximately 2.4 months).

“Ultra-processed foods are more than just unhealthy—they appear to actively accelerate the biological processes of ageing,” said lead author Dr. Barbara Rita Cardoso from Monash University. She emphasized that these findings provide “a compelling reason to target UPF consumption to promote healthier ageing.”

The study found that while adherence to a healthier diet moderately attenuated the association, the unique properties of UPFs—including their chemical additives and compounds formed during processing—may independently drive accelerated ageing.

“The association between UPF intake and biological ageing remained significant even after adjusting for overall diet quality, suggesting that the level of processing itself plays a critical role,” explained Dr. Priscila Machado of Deakin University.

UPFs, which account for more than 50% of energy intake in Western diets, are increasingly consumed globally. This trend raises concerns about their long-term health impacts, particularly as the global population continues to age.

“Addressing the rising intake of UPFs is crucial for mitigating the health challenges posed by an ageing population,” added Dr. Daniel W. Belsky from Columbia University.

The study also pointed out that reducing UPF consumption could have significant public health benefits. Based on previous research, a 0.21-year increase in biological age predicts nearly 2% higher mortality and an increased risk of chronic disease and disability.

These findings highlight the urgent need for dietary guidelines and public health initiatives to limit UPF intake and promote healthier eating habits worldwide.