https://library.icmglt.org/files/original/e4cef10ea37661ad62990c607cc1957a.jpeg 9879e8f4029a4262faf20af6c75a2a53 https://library.icmglt.org/files/original/23332ec23160281ed5f04540967261b9.pdf 401d28700185818c4bbbec093724af18 Electronic Resource View Source <a href="https://doi.org/10.1093/ageing/afae268">https://doi.org/10.1093/ageing/afae268</a> Document Type Journal article Author(s) Barbara Rita Cardoso⁠, Junxiu Liu, Priscila Machado, Dayoon Kwon, Daniel W Belsky, Euridice Martinez Steele Volume Vol. 53 Issue No. 12 Publisher Oxford University Press (Oxford) Journal Name Age and Ageing Publication Date 2024 ISBN 14682834 Region United States Language English Access Open Access Abstract Background The association between ultra-processed food (UPF) intake and markers of biological ageing has been scarcely investigated, despite the evident adverse health effects associated with UPF. This study aimed to test the association between UPF intake and biological ageing, and evaluate how much of this association is accounted for by overall diet quality. Methods This cross-sectional study assessed 16 055 participants aged 20–79 years (51% women, 46 ± 0.3 years) from the National Health and Nutrition Examination Survey (NHANES) 2003–2010. Dietary UPF intake was assessed using the Nova system. Values were expressed as % of total energy intake and were denominated as a continuous variable and in quintiles. Diet quality was assessed with the American Heart Association 2020 and the Healthy Eating Index 2015. Biological ageing was assessed using the PhenoAge algorithm. Results For each 10% of energy intake accounted for by UPF, participants were 0.21 (95%CI 0.16–0.26) years biologically older in terms of PhenoAge. As compared to participants in the lowest UPF quintile (≤39%), those in the highest UPF quintile (68–100%) were 0.86 (95% CI 0.55, 1.16) years older (P-for-trend across quintiles ≤0.001). Adherence to a healthy diet moderately attenuated the relationship between UPF and PhenoAge (adjusted β = 0.14 per 10% increment of UPF). Conclusions 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. Cataloger Haley Lesemann Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Association Between Ultra-processed Food Intake and Biological Ageing in US Adults: findings from National Health and Nutrition Examination Survey (NHANES) 2003–2010 Subject The topic of the resource Processed foods--Health aspects--United States Diet Food Production Health Nutrition