The emergence of ultra-processed foods in the 1970s marked a turning point in our food system, particularly affecting the health of generations exposed from adolescence or early adulthood (currently aged 50 to 64).

noli's read

The link between high consumption of ultra-processed foods (UPFs) and unfavorable health outcomes is widely supported by current research. Observational studies, particularly those using cohort data such as NHANES or UK Biobank, show a consistent correlation between UPFs and markers of accelerated biological aging, as well as an increased risk of chronic diseases. While it is established that UPFs are often low in essential nutrients and rich in potentially disruptive additives (e.g., emulsifiers), attributing the 50-64 age group's health crisis specifically to this single factor is a simplification. Research suggests that the impact is cumulative over several decades, which gives weight to the idea of significant early exposure, although the exact mechanisms are still being studied. In summary, the general trend is robust, but the narrative of 'direct causality' remains an interpretation derived from observational evidence (correlation) rather than randomized clinical trials (evidence of causality).

the sources

1. 1Hall KD, Ayuketah A, Brychta R, et al. 2019
2. 2Lane MM, Gamage E, Du S, et al. 2024