Ultra-processed Foods Increase Cellular Aging

According to studies, intake of ultra-processed foods can increase cellular aging. The scarce contribution of micronutrients from these products and their high content of calories contribute to processes of oxygenation. This can also lead to an increased risk of developing diseases in the medium or long term.

A healthy diet should be based on intake of fresh foods. Vegetables, for example, contain large amounts of phytochemicals, which help prevent the occurrence of free radicals. These micronutrients are also able to reduce the damage that cells suffer over a longer period of time.

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

Ultra-processed foods contain trans fatty acids

Your body needs lipids (fats). They participate in several different physiological reactions. They are responsible for, among other things, hormonal homeostasis and for transporting and preserving fat-soluble vitamins.

However, there are different  classes of lipids:

• Monounsaturated and polyunsaturated fatty acids:  Specialists consider these to be healthy and recommend their intake.
• Saturated Fatty Acids:  There is some controversy surrounding saturated fatty acids. We need more research to be able to assess them correctly.
• Trans fats, which are present in ultra-processed foods, are harmful. Eating them regularly increases inflammatory processes and cellular aging, as mentioned in an article published in the journal  Advances in Nutrition.

Acrylamide is present in ultra-processed foods

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

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

For this reason, we recommend that you reduce your intake of foods that may contain this substance. Both ultra-processed, deep-fried and baked foods can contain this toxic stand.

To avoid the formation of acrylamide  , we recommend preparing foods with starch at low temperatures. The best solution is to boil them in water when it comes to reducing their teratogenic activity.

They have a high energy density

Ultra-processed foods are  characterized by being rich in fat and sugar. This increases their energy density while aggravating the numbers associated with metabolic health.

Excessive intake of sugar and trans fat is also capable of damaging the microbiota. This can cause changes in its diversity,  causing problems in the digestion and absorption of nutrients.

For this reason, we recommend that you reduce your intake of this type of food. Instead  , one should prioritize eating fresh foods  such as fish and vegetables. It is essential to guarantee its supply of antioxidants in the diet to help the body fight the aging process.

Reduce your intake of ultra-processed foods

As we mentioned, ultra-processed foods are  high in calories and have a low content of essential micronutrients. They are rich in simple sugars, which are substances associated with poor metabolic health.

They also contain trans fats, which cause inflammation and promote cellular aging. If that was not enough, they may also contain waste products such as acrylamide. These promote the incidence of cancer and increase the risk of developing complex diseases.

For all these reasons, scientists recommend reducing your intake of them. However, we know that it is difficult to eliminate them completely, since they are very much present in our routines. It is therefore enough to reduce your intake as much as possible, while also increasing your intake of fresh foods.

At the same time, it is important to guarantee an intake of vegetables  that are rich in antioxidants, as they are responsible for fighting the formation of free radicals and cellular aging.