Spanish researchers have just published the results of a study in which they establish a link between junk food (or junk food) and the risk of having short telomeres in old age. In other words, they demonstrate here that eating ultra-processed industrial dishes on a regular basis accelerates cellular aging and promotes the early onset of several diseases.
Consumption of ultra-processed foods has increased worldwide and has previously been linked to the risk of developing several diseases. Scientists show this time that this type of food can also affect the length of telomeres, via mechanisms of oxidation and inflammation.
Twice the risk
Telomeres are regions of DNA located at the ends of a chromosome. They contain repeating DNA sequences and play a protective role. This is because they prevent the chromosome from “unraveling”, which could cause genetic errors (the unwinding of DNA could be interpreted as corruption, or else chromosomes could fuse together at this end). Also, when DNA replicates, the replicated segment is usually shorter than the original (replication is incomplete). The presence of telomeres, which are devoid of essential genetic information, thus prevents data loss.
With age, telomeres naturally shorten, because every time a cell divides, part of the telomere is lost. But now, when the telomere becomes too short, it can no longer fulfill its role. Several studies have already shown that short telomeres promote the onset of age-related diseases. To establish a link between diet and telomere size, researchers at the Navarre Institute for Health Research in Pamplona conducted a survey of a sample of older people.
The 886 participants, aged 57 to 91, were recruited under the SUN project (Monitoring University of Navarra). The latter made it possible to follow a cohort of people for nearly twenty years (from 1999 to 2018), to analyze their diet, their lifestyle, and the consequences on their health.
Telomere length was measured from saliva samples; consumption of ultra-processed foods was estimated using an FFQ (Food frequency questionnaire) of 136 elements, validated and classified according to the NOVA system. This allows food to be divided into four groups, according to the degree of transformation of the materials they contain. It is a tool recognized and used worldwide, created by researchers from the University of São Paulo, in response to the exponential development of the agri-food industry.
Using the data collected, the researchers linked the frequency of consuming ultra-processed foods to the risk of having short telomeres, using logistic regression models. It turns out that the participants with the highest consumption of these industrial products (i.e. at least 3 servings per day) had almost twice as likely to have short telomeres than those with the lowest consumption.
Food does not directly cause telomere shortening. But Maira Bes-Rastrollo, a researcher at the University of Navarre and co-author of the study, explains that their regular consumption leads to oxidative stress and inflammation which will lead to shorter telomeres.
The solution: focus on fresh fruits and vegetables
What exactly is ultra-processed food? It is a food that has undergone various industrial processes before landing on your plate (hydrogenation, hydrolysis, frying, etc.), treatments which aim to prolong their conservation and / or improve their appearance. It can also be a food to which various substances have been added (coloring agents, emulsifiers, sweeteners, texturizers, flavors, etc.), for the same reasons.
Consuming more fresh, unprocessed products helps limit cell oxidation and reduces the risk of early onset of age-related diseases. Credits: Pixabay
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According to the NOVA classification, ultra-processed foods belong to group 4: they are made up of 5 or more ingredients and undergo a complex industrial transformation (recombination or reconstitution of ingredients). These are generally foods rich in sugars, salt and fat, poor in nutrients… and very popular with consumers! Sodas, biscuits, crisps, chocolate bars, confectionery, pastries, cereals for children, ready-made meals, these are just as many products that everyone loves, but which in high doses, prove to be very dangerous for health.
On the same subject : Cooking meals at home dramatically reduces exposure to endocrine disruptors
It is now recognized that the consumption of these foods is associated with risks of obesity, diabetes, cholesterol, cardiovascular disease, and even cancer. According to a study published in 2018 by Inserm, INRA and the University of Paris 13, a 10% increase in the proportion of ultra-processed foods in the diet is associated with a more than 10% increase in the risk of developing cancer (especially breast cancer).
Generally less expensive and convenient for families, these products continue to invade supermarket shelves. Consumers are thus regularly exposed to harmful substances. ” The effects cocktail of all the additives included in ultra-processed foods for long-term health remain little known “Said Maira Bes-Rastrollo. To slow down cellular aging, the specialist recommends adopting a Mediterranean diet as much as possible, ie a high intake of fruits and vegetables, fish and olive oil. ” Better education of the population on how to cook healthy and easy meals is desirable », She adds.
Source : The American Journal of Clinical Nutrition, Marti et al.
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