Association between ultra-processed food intake and biological ageing in US adults: findings from National Health and Nutrition Examination Survey (NHANES) 2003–2010
Adults with higher UPF tended to be biologically older. This association is partly independent of diet quality, suggesting that food processing may contribute to biological ageing acceleration. Our findings point to a compelling reason to target UPF consumption to promote healthier ageing.
Authors
- Bárbara Rita Cardoso (ORCID: https://orcid.org/0000-0002-6393-1377)
- Priscila Machado (ORCID: https://orcid.org/0000-0003-4607-5094)
- Dayoon Kwon (ORCID: https://orcid.org/0000-0001-7967-8508)
- Daniel W. Belsky (ORCID: https://orcid.org/0000-0001-5463-2212)
- Eurídice Martínez Steele (ORCID: https://orcid.org/0000-0002-2907-3153)
- Junxiu Liu (ORCID: https://orcid.org/0000-0003-3800-1597)
Institutions
- Deakin University (AU)
- University of California, Los Angeles (US)
- Universidade de São Paulo (BR)
- Monash University (AU)
- Columbia University (US)
- Icahn School of Medicine at Mount Sinai (US)
Publication Details
- Journal
- Age and Ageing
- Published
- 2024-11-28
- DOI
- https://doi.org/10.1093/ageing/afae268
- Citations
- 12
- Primary Topic
- Nutritional Studies and Diet
- Type
- article
- Field-Weighted Citation Impact
- 6.52