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What is Ultra Processed Food (UPF)?
Ultra Processed Food (UPF) which is commonly known as “fast food” consists of food which has been highly processed, ready-to-consume, and mainly loaded with sugar, salt, preservatives and fat.
Commonly eaten fast food such as chips, biscuits, sauces, instant noodles, packaged bread, etc. come under this category.
According to research studies and statistics, the consumption of UPF has grown drastically worldwide with maximum daily energy intake (50-60%) from UPF in some developed countries and other developing countries are also in the line.[1,2]
The dangers associated with UPF:
As UPF is high in saturated fats they are associated with risk of obesity and heart disease.[3,4] It is also high in sugar content so risk of development of diabetes is also associated with it.[5] Apart from this it has also been demonstrated according to research studies that it is linked with developing cancer, inflammatory diseases as well as adverse effects on mental health. [6-8]
The study involved 16,055 candidates who were aged between 20 to 79 years. The research was carried out between 2003 to 2010.
UPF and Ageing:
Novel studies conducted by National Health and Nutrition Examination Survey examine the relationship between UPF and biological ageing. The study involved 16,055 candidates who were aged between 20 to 79 years. The research was carried out between 2003 to 2010.
A dietary intake data was recorded for each study participant. Diets were classified into two: ‘beneficial’ which included health sources of diet such as fruits, vegetables, etc. and ‘harmful’ one which included UPF/fast food.
PhenoAge was utilized to assess the biological ageing of the participants.
Results:
According to this data, the difference between biological and chronological age increases by 2.4 months for every 10% increase in UPF consumption, suggesting that UPF intake may hasten biological ageing.[9]
Individuals who follow healthier eating habits typically age biologically more slowly than those who follow less healthful diets.
REFERENCES:
[1] Scrinis, Gyorgy, and Carlos Monteiro. 2022. “From Ultra-Processed Foods to Ultra-Processed Dietary Patterns.” Nature Food 3 (9): 671–73. https://doi.org/10.1038/s43016-022-00599-4.
[2] Cattafesta, Monica, Glenda Blaser Petarli, Eliana Zandonade, Olívia Maria de Paula Alves Bezerra, Sandra Marlene Ribeiro de Abreu, and Luciane Bresciani Salaroli. 2020. “Energy Contribution of NOVA Food Groups and the Nutritional Profile of the Brazilian Rural Workers’ Diets.” PloS One 15 (10): e0240756. https://doi.org/10.1371/journal.pone.0240756.
[3] Harb, Amanda A., Ari Shechter, Pamela A. Koch, and Marie-Pierre St-Onge. 2023. “Ultra-Processed Foods and the Development of Obesity in Adults.” European Journal of Clinical Nutrition 77 (6): 619–27. https://doi.org/10.1038/s41430-022-01225-z.
[4] Juul, Filippa, Georgeta Vaidean, and Niyati Parekh. 2021. “Ultra-Processed Foods and Cardiovascular Diseases: Potential Mechanisms of Action.” Advances in Nutrition (Bethesda, Md.) 12 (5): 1673–80. https://doi.org/10.1093/advances/nmab049.
[5] Moradi, Sajjad, Mohammad Ali Hojjati Kermani, Reza Bagheri, Hamed Mohammadi, Ahmad Jayedi, Melissa M. Lane, Omid Asbaghi, Sanaz Mehrabani, and Katsuhiko Suzuki. 2021. “Ultra-Processed Food Consumption and Adult Diabetes Risk: A Systematic Review and Dose-Response Meta-Analysis.” Nutrients 13 (12): 4410. https://doi.org/10.3390/nu13124410.
[6] Isaksen, Irja Minde, and Simon Nitter Dankel. 2023. “Ultra-Processed Food Consumption and Cancer Risk: A Systematic Review and Meta-Analysis.” Clinical Nutrition (Edinburgh, Scotland) 42 (6): 919–28. https://doi.org/10.1016/j.clnu.2023.03.018.
[7] Tristan Asensi, Marta, Antonia Napoletano, Francesco Sofi, and Monica Dinu. 2023. “Low-Grade Inflammation and Ultra-Processed Foods Consumption: A Review.” Nutrients 15 (6): 1546. https://doi.org/10.3390/nu15061546.
[8] Lane, Melissa M., Elizabeth Gamage, Nikolaj Travica, Thusharika Dissanayaka, Deborah N. Ashtree, Sarah Gauci, Mojtaba Lotfaliany, Adrienne O’Neil, Felice N. Jacka, and Wolfgang Marx. 2022. “Ultra-Processed Food Consumption and Mental Health: A Systematic Review and Meta-Analysis of Observational Studies.” Nutrients 14 (13): 2568. https://doi.org/10.3390/nu14132568.
[9] Cardoso BR, Liu J, Machado P, Kwon D, Belsky DW, Martinez Steele E. Association between ultra-processed food intake and biological ageing in US adults: findings from National Health and Nutrition Examination Survey (NHANES) 2003-2010. Age Ageing. 2024;53(12):afae268. doi: https://10.1093/ageing/afae268
(Input from various sources)
(Rehash/Sanika Dongre/MSM)
