Eating less ultraprocessed food supports healthier aging, nutrition research shows

OLDER ADULTS can dramatically reduce the amount of ultraprocessed foods they eat while keeping a familiar, balanced diet — and this shift leads to improvements across several key markers related to how the body regulates appetite and metabolism. That’s the main finding of a new study my colleagues and I published in the journal Clinical Nutrition.

Ultraprocessed foods are made using industrial techniques and ingredients that aren’t typically used in home cooking. They often contain additives such as emulsifiers, flavorings, colors and preservatives. Common examples include packaged snacks, ready-to-eat meals and some processed meats. Studies have linked diets high in ultraprocessed foods to poorer health outcomes.