A recent study revealed that highly converted industrial foods, such as some ready-made dishes, soft drinks, burgers and biscuits, not only lead to many diseases but also accelerate the biological ageing of their consumers.
This study, which was based on measuring one of the biological indicators of ageing, which is the length of the genetic elements known as “telomere” (or final piece), when 886 Spaniards over the age of fifty-five were over the age of fifty-five while monitoring their daily consumption of heavily transformed foods, that a low diet may accelerate ageing. Cells.
The participants, who were distributed into four groups, from the most consuming these foods (3 or more times per day) to the least consuming them, provided samples of their saliva subjected to genetic analysis, with an indication of the average daily consumption of the transformed food.
Previous research has linked these highly converted foods, which are high in fat, sweetness, and salt, with diseases like obesity, high blood pressure, diabetes, and multiple cancer types.
The risk of these telomeres being short is almost doubled for major consumers of these foods (more than three meals or dishes per day), which undergo a significant transformation as a result of industrial operations, according to this study presented in the framework of the European and International Conference on Obesity in the year 2020. Online from 1st to 4th of September.
Telomeres are protective structures that maintain the stability and integrity of the genetic balance, including the DNA necessary for every cell’s functioning in the body.
The length of these telomeres decreases with age because the cell loses this part of its limb every time it divides. This phenomenon is repeated and eventually leads to cells’ ageing, which stops dividing and functioning normally.
The indicator of biological age at the cellular level is Telomere length.
It is necessary to conduct other studies to confirm these results and prove the existence of a causal relationship, according to the professor these research, the details of which were published health magazine and conducted by Lucia Alonso-Pedrero with her colleagues under the supervision of Amelia Marti from the University of Navarra, Spain. France Press. “