Study Links Ultra-Processed Foods to Accelerated Biological Aging

Research from Monash University reveals that consuming ultra-processed foods may increase biological age and heighten health risks.

Monash University researchers analyzed data from over 16,000 U.S. participants aged 20-79 to study the impact of ultra-processed foods (UPFs) on biological aging.
For every 10% increase in UPF consumption, the gap between biological and chronological age widened by 2.4 months, with high UPF consumers biologically aging up to 0.86 years more than low consumers.
UPFs, which include items like chips, chocolate, and ready-to-eat meals, are linked to a nearly 2% increased risk of mortality and a 0.5% increased risk of chronic disease over two years.
Factors contributing to accelerated aging include nutritional deficiencies, chemical additives, and packaging chemicals associated with UPFs.
Experts recommend reducing UPF intake and prioritizing whole foods such as fruits, vegetables, and grains to mitigate health risks and slow biological aging.