Ultra-processed Foods Accelerate Cellular Aging

According to studies, consuming ultra-processed foods can accelerate cellular aging. The scarce contributions of micronutrients from these products and their high calorific density contribute to promoting oxidation processes. This can also lead to an increased risk of developing diseases in the medium and long term.

A healthy diet should be based on the consumption of fresh food. Vegetables, for example, contain high amounts of phytochemicals that help prevent the formation of free radicals. These micronutrients are also able to reduce damage to cells over time.

In this article, we’ll teach you why you should eliminate or at least reduce consumption of ultra-processed foods in your daily diet.

Ultra-processed foods contain trans fatty acids

Trans fats are related to inflammatory problems and obesity. For this reason, we recommend limiting their consumption as much as possible. Your body needs lipids (fats). They participate in various physiological reactions.

Among other things, they are responsible for hormonal homeostasis and for transporting and storing fat-soluble vitamins. However, there are several classes of lipids:

• Mono- and polyunsaturated fats: Specialists consider these to be healthy and recommend their consumption.
• Saturated fats: There is some controversy surrounding saturated fats. We need more research to assess them accurately.

• Trans fats, which are present in ultra-processed foods, are harmful. Eating this type of lipid regularly increases inflammatory processes and cellular aging, as stated in an article published in the journal Advances in Nutrition.

Acrylamide is present in ultra-processed foods

In addition to the lipids that influence inflammatory processes, ultra-processed foods contain other substances that are harmful to your health. An example is acrylamide, a waste product obtained by subjecting starch to high temperatures.

This substance can accelerate the processes of cellular damage and aging. According to an article published in the International Journal of Cancer , regular consumption of acrylamide is associated with an increased risk of developing complex diseases such as cancer.

For this reason, we recommend that you reduce your consumption of foods that may contain this substance. Ultra-processed, fried and battered foods can contain this poison.

To prevent the formation of acrylamide, we recommend that you cook starchy dishes at low temperatures. The best option is to boil them in water to reduce their teratogenic activity.

They have a high energy density

Ultra-processed foods are characterized by being high in fats and sugars. This increases their energy density while deteriorating markers associated with metabolic health.

This excessive consumption of sugars and trans fats can also damage the microbiota. This can cause changes in diversity, causing problems with digestion and nutrient absorption.

We therefore recommend that you reduce your consumption of this type of food. Instead , you should prioritize eating fresh foods, such as fish and vegetables. It is essential to ensure your supply of dietary antioxidants to help your body fight the aging process.

Reduce your consumption of ultra-processed foods

As we mentioned, ultra-processed foods have a high caloric density and a low content of essential micronutrients. They are rich in simple sugars, substances linked to poor metabolic health.

They also contain trans fats that cause inflammation and promote cellular aging. As if that weren’t enough, they can also contain waste products such as acrylamide. These promote the development of cancer and increase the risk of developing complex diseases.

For all these reasons, scientists recommend that you reduce your intake. However, we know that it is difficult to eliminate them completely because they are so present in our routines. It is therefore sufficient to reduce your consumption as much as possible and at the same time increase your consumption of fresh food.

In addition, it is important to ensure your intake of vegetables, which are rich in antioxidants responsible for fighting free radical formation and cellular aging.