Ultra-processed Foods ​​increase Cell Aging

The consumption of ultra-processed foods is capable of increasing cell aging. The scarce contributions of micronutrients in these products and their high caloric density contribute to promote oxidation processes. This can also lead to an increased risk of developing disease in the medium and long term.

A healthy diet must be based on the consumption of fresh foods. Vegetables, for example, have high amounts of phytochemicals that help fight the appearance of free radicals. These micronutrients are also able to reduce the damage suffered by cells over time.

Next, we’ll tell you why you should eliminate, or at least reduce, the consumption of ultra-processed foods from your daily diet.

Ultra-processed foods contain trans fats

Lipids are needed by the body. They participate in a multitude of physiological reactions. In addition, they are responsible, among other things, for hormonal homeostasis and for the transport and storage of fat-soluble vitamins.

However, there are different types of lipids:

• Mono and polyunsaturated products : they are considered healthy and their consumption is encouraged.
• Saturated fats: As for them, there is some controversy. More research is needed to give them an accurate ranking.
• Trans fats, present in ultra-processed foods: regarding them, there is a uniform consensus. Eating this type of lipid regularly increases inflammatory processes and cell aging, as stated in an article published in the journal Advances in Nutrition .

Acrylamide is present in ultra-processed foods

In addition to these lipids with anti-inflammatory capacity, ultra -processed foods contain other substances that are harmful to health. An example of them is acrylamide, a residue obtained by subjecting starches to high temperatures.

This substance has the ability to accelerate cell damage and aging processes. Its habitual intake 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, it is recommended to reduce the consumption of foods that may contain this type of substance in their composition. Both ultra-processed foods and fried and breaded foods are susceptible to presenting this toxic substance.

To prevent the formation of acrylamide, it is advisable to cook starchy foods at low temperatures. Boiling them in water is the best option when it comes to reducing their teratogenic activity.

Its energy density is high

Ultra-processed foods are characterized by being rich in fats and sugars. This increases your energy density, while worsening markers associated with metabolic health.

This excessive consumption of sugars and trans fats is also capable of damaging the microbiota. Changes occur in their diversity, causing problems in digestion and assimilation of nutrients.

For this reason, it is recommended to reduce consumption of this type of product. Instead, it is advisable to prioritize the intake of fresh foods such as fish and vegetables. It is essential to ensure the supply of dietary antioxidants in order to help the body fight aging processes.

Reduce your consumption of ultra-processed foods

As we have already said, ultra-processed foods are characterized by having a high caloric density and a low content of essential micronutrients. They are rich in simple sugars and substances that impair metabolic health.

In addition, they contain trans fats, causing inflammation and promoting cell aging. As if that wasn’t enough, its composition also has residues such as acrylamide. These substances favor the appearance of cancer and increase the risk of developing complex diseases.

For this reason, it is recommended to restrict your intake. However, it is difficult to eliminate them completely, as they are very present in our routines. A big step would be to reduce your consumption and increase your intake of fresh food.

It is important to guarantee the consumption of products from the plant kingdom, rich in antioxidants and which are responsible for combating the formation of free radicals and cell aging.