Study Links Ultra-Processed Foods to Poor Diet Quality and Higher BMI in Older Adults

A new study that drew on data from the US NIH-AARP Diet and Health Study, which tracked the diet and health of over a half million older people. 

The researchers scored their diets using the NOVA system, which classifies foods according to the degree and type of processing used in their preparation.They looked at Healthy Eating Index (HEI)-2015 scores, and not just NOVA processing, and noted that people with higher UPF intake tended to have lower diet quality and a higher BMI. 

What makes this study noteworthy, in particular, is the two approaches the researchers used to further validate the food frequency questionnaires (FFQ): expert consensus and an alternative and novel food-based approach to define UPF intake (grams per day), which was broken down into food codes, then ingredient codes, then classified via NOVA. 

The researchers also used two 24-hour diet recalls in a subgroup to calibrate their FFQ risk estimates, which is not standard practice and adds to the potential rigor of the study’s findings. 

The research was presented this week at the American Society for Nutrition’s NUTRITION 2024 conference.It is already widely known that a diet heavy in ultra-processed foods can be damaging to one’s health. 

Did these people make dietary changes? Were there other activities that were risky to overall health? We are unclear on the details. 

These foods contain higher levels of advanced glycation end products (AGEs) due to their processing methods, which may increase oxidative stress and inflammation in the body. AGEs may also raise cystatin C levels, associated with decreased kidney function and heightened cardiovascular disease risk.Given the extended follow-up period, participants were aged from roughly 73 to 94 at the time of follow-up. 

Research on the impact of ultra-processed foods specifically in older adults is limited but growing. The specific long-term impact on mortality in older populations is still an area of active study. 

It’s never too late to make beneficial dietary changes. Previous research has found similar results to lifespan, such as a study which assessed UPF in ages 57–91. 

The researchers found that younger members of their study population tended to consume UPF more than older members. 

Younger participants, particularly middle-aged individuals may consume more ultra-processed foods due to factors such as convenience, affordability, and advertising. These foods are often widely available, require minimal preparation, and are heavily marketed, making them appealing to busy lifestyles. 

Younger individuals who are generally healthy and have not had symptoms of/or serious illness may not be thinking of what the future holds in relation to their diet today.Consuming a lot of these foods means not having the opportunity to feed the body with more nutrient-dense options. The result may be a high consumption of calorie-dense foods lacking in nutrition.