The consumption of ultra-processed foods is capable of increasing cellular aging. The low micronutrient inputs of these products and their high caloric density contribute to promoting oxidation processes. This can also lead to an increased risk of developing diseases in the medium and long term.
A healthy diet must be based on the consumption of fresh food. Vegetables, for example, have in their composition high amounts of phytochemicals that help fight against the appearance of free radicals. These micronutrients are also capable of reducing the damage suffered by cells over time.
Next we will show you why you should eliminate, or at least reduce, the consumption of ultra-processed foods in your daily diet.
Ultra-processed foods contain trans fatty acids
Lipids are necessary for the body. They participate in a multitude of physiological reactions. They are responsible, among other things, for hormonal homeostasis and for transporting and reserving fat-soluble vitamins.
However, there are different classes of lipids :
- Mono and polyunsaturated: they are considered healthy and their consumption is promoted.
- Saturated fats : when it comes to them, there is some controversy. More research is necessary to assign them an accurate cataloging.
- Trans fats, present in ultra-processed foods: there is a uniform consensus regarding them. The intake of this type of lipids on a regular basis increases inflammatory processes and cellular aging, as stated in an article published in the journal Advances in Nutrition .