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Ultra-processed foods may accelerate biological aging

the University of Navarra
International Congress on Obesity
The Americal Journal of Clinical Nutrition

Lucia Alonso-Pedrero



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The New York Times
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Scientists view them as markers of an individual’s biological age at a cellular level.New research indicates that eating ultra-processed foods is linked to the accelerated shortening of telomeres and cell aging.The researchers, from the University of Navarra in Pamplona, Spain, presented their findings at this year’s European and International Congress on Obesity (ECOICO 2020) in September.The findings also feature in a study paper in The Americal Journal of Clinical Nutrition.Lucia Alonso-Pedrero, who is a doctoral researcher at this university, led the study.The consumption of ultra-processed foods, or UPFs, is on the rise worldwide. In exchange, they consumed more fats, saturated fats, polyunsaturated fats, sodium, sugar-sweetened beverages, cholesterol, fast food, and processed meats.The study authors also found that those who consumed higher amounts of UPFs were more likely to experience depression — especially when they were less active physically.Finally, the findings linked the consumption of UPFs to excessive body weight, hypertension, and all-cause mortality.This article identifies the 15 most healthful foods based on recent research.

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