Ultra-processed foods and accelerated aging in adults: an emerging public health challenge for nutrition and functional health

Ultra-processed foods (UPFs) intake has rapidly increased in global diets, posing a mounting threat to nutritional adequacy and functional health in adults. This narrative review summarizes recent evidence on the relationship between UPF consumption and functional decline, including sarcopenia and reduced handgrip strength, and potential biological mechanisms underlying the detrimental effects of high UPF consumption and aging processes. We examined epidemiological studies, clinical trials, and mechanistic research and evaluated the effectiveness and limitations of mitigation strategies, such as product reformulation, front-of-pack labeling, pricing policies, and community-based nutrition programs. Consistent evidence indicates that higher UPF intake is associated with a greater risk of micronutrient inadequacy, low-grade systemic inflammation and oxidative damage, measurable advances in biological age relative to chronological age, and higher risk of functional impairment. Although evidence linking UPF consumption with health and aging outcomes is steadily increasing, several gaps remain, including the underrepresentation of low- and middle-income settings, the lack of long-term intervention trials with aging and functional endpoints, the heterogeneous assessment of UPFs, and the limited use of mechanistic biomarkers and "omics" approaches in population studies. We suggest an interdisciplinary research approach that combines nutritional epidemiology with validated aging outcomes. In parallel, practical policy measures should prioritize minimally processed foods, fortify regulatory frameworks, and customize community and clinical interventions to meet the needs of older adults, thereby safeguarding healthy aging.