Ultra Processed Foods Slow Down The Life-Span

INTRODUCTION

Ultra-processed food is a high calorie or calorie-rich food which lack in micronutrient such as vitamins, amino acids, minerals and fibre but has high energy (calories) (Gibney, 2018) These foods don’t contain the nutrient that your body needs to stay healthy. Hence called junk food (Kiran & Deepthi, 2012). Epidemiological studies propose that these foods have harmful effects on the human body or diseases associated with aging. These studies also suggest that antiaging. These studies also suggest that antiaging or protection from age-associated disease can be achieved by moving fasting meals that contain: selenium, zinc. Flavonoids, omega 3 unsaturated fatty acids, aspirin, caffeine, vitamin E or vitamin C. Other studies suggest that the consumption of vegetable matter and plant derived foods and beverages have a positive effect on the prevention of age associated disease like heart disease (Rockenfeller & Madeo, 2010).

WHAT MAKES THESE FOODS TO BE CALLED AS JUNK? 

Ultra-processed food also called junk food due to poor nutritional value. It contains a high level of refined sugar, salt, white flour, Trans fat and polyunsaturated fat and food additives, for example, monosodium glutamate and tartrazine These foods have little enzyme producing vitamins and minerals but contain a high level of calories. Generally, junk food is given a very attractive appearance by adding additives and colors to enhance flavour, texture and preservatives. This food comprises of anything that is quick, tasty, convenient and fashionable following factors generally make it appealing:

• Time Factor: They are easy to prepare and ready to consume within no time.

• Taste Factor: Great taste also, is another important reason. This taste is achieved by high quantity of oils, salt and sugar.

• Attractiveness: Packing of such food has a very attractive appearance by adding food additive appearance and colors, in addition to enhancing in flavours.

• Advertising: Advertising has a major role in attracting the public, particularly children and adolescents to the junk food selling joints (Kiran & Deepthi, 2012).

LIPOTOXICITY

Cell death can also be triggered by disease lipid derivatives. The molecular mechanisms underlying the process of lipotoxicity which is defined as lipid-mediated adverse effects including deregulation of metabolic pathways and organelle dysfunction and cell death are only poorly characterized Polyunsaturated fatty acids may provide anti-oxidative properties and therefore exhibit protection against aging polyunsaturated fatty acids are also very susceptible to oxidation thus might lead to oxygen stress (Rockenfeller & Madeo, 2010).

OBESITY

Obesity is a major public health issue worldwide obesity is characterized both as a disease and a risk factor for other noncommunicable diseases (NCDs) such as cardiovascular disease, diabetes and certain types of cancer. A study concluded that the price of Ultraprocessed food was inversely associated with the prevalence of overweight and obesity mainly in the lowest socioeconomics status population in Brazil (Passos, et al., 2020).

CARDIOMETABOLIC DISEASE

Studies have investigated the relationship between Ultraprocessed food consumption and obesity-related cardiometabolic outcomes including metabolic syndrome, blood lipid & Hypertension. Individuals who frequently consume Ultra-processed food may have different taste preferences and less health conscious (Poti, et al., 2017). There is considerable evidence today that heart disease is not only promoted by saturated fat and increased animal product but also by refined carbohydrates including white rice, white bread, sugar, maple syrup and agave nectar (Fuhrman, 2018).

SHORTENING OF TELOMERES

Telomeres are structure located at the end of our chromosomes, although they contain no genetic information themselves, they preserve the integrity of chromosomes by keeping the ends from rubbing. Telomeres become shorter and less effective over time as chromosomes replicate scientist view them as a marker of an individual’s biological age at a cellular level. New research indicates that eating Ultra-processed foods are linked to the accelerated shortening of telomere and cell aging. The team divided the individuals into four groups of equal size like:

• Low: 2 servings of Ultraprocessed foods

• Medium low: 2-2.5 servings

• Medium High: 2.5-3 serving

• High: more than 3 servings

The like hood of shortened telomeres increased with the number of Ultra-processed food serving the group was 29% more likely to exhibit reduced Telomere length, while the medium-high group was 40% more likely to do so. High group people were more likely to:

• Have diabetes, a family history of cardiovascular disease and abnormal blood fats under their skin.

• Participant consumed snacks between meals.

• Consumed less protein, carbohydrate, fibre fruit and vegetables.

• Also experienced less active (Berman & Cook, 2020).

OTHER FINDINGS

• Currently, 1 in 5 American suffers from a psychiatric disorder and many people don’t realize the harm that processed food have on Americans living in urban areas where they don’t have easy access the whole fresh foods and in these areas also have double the risk of heart attack, diabetes and Renal failure. Hence life span becomes slower.

• Also nutritional fundamentals accepts by the World health organization (WHO) and most nutritional outcomes today included: vegetables, beans, nuts, seeds, fruits and saturated fat.

• An excessive amount of animal products may lead to premature aging, increased risk of chronic diseases.

• Research has shown that excess calorie shorten life span, where calorie restriction slows the aging process protects the body and brain.

• High fructose corn syrup is added in most food and high amount of salt in French fries and on the meat. Both sugar and salt intake in excessive amount or daily basis increases the stroke risk or hemorrhagic stroke

• If an individual consumed 50 calories a day that their metabolic requirement what would happen then? Would he or she become unhealthy? Would their bones fall apart? Would he or she feel sleepy and lazy? Obviously not! Weight remains about the same, the person is slim, not too thin and also healthy (Fuhrman, 2018). 

CONCLUSION 

It is clearly understood that Ultraprocessed food cause high mortality among people. Daily and more consumption of these foods obviously leads to different types of disease like heart attack, cancer, stroke, oxygen stress, obesity, hypertension, diabetes, psychiatric disorder as well as lowers the intelligence.in peoples should avoid these foods for making their life beautiful. Consuming nutritious food is the need of every person either child, adult or old age also aware others about this silent and serious eating habit to sustain their healthy lives and better their life span.

By: Fatimah Khursheed

REFERENCES

1. Ashakiran, S. & Kiran, Deepthi. (2012). Fast foods and their impact on health. Journal Of Krishna Institute Of Medical Sciences University. 1. 7-15.
2. Berman, R., & Cook, M. (2020) Ultra-processed foods may accelerate biological aging. Medical news today.
3. https://www.medicalnewstoday.com/articles/ultra-processed-foods0may-accelerate-biological-aging.
4. Fuhrman, J. (2018). The Hidden Dangers of Fast and Processed Food. American Journal of Lifestyle Medicine, 12(5), 375-381. https://doi.org/10.1177/1559827618766483.
5. Gibney, M. J. (2018). Ultra Processed Foods: Definitions and Policy Issues. Current developments in nutrition, 3 (2). https://doi.org/10.1093/cdn/nzy077.
6. Passos, C. M. D., Maia, E. G., Levy, R. B., Martins, A. P. B., & Claro, R. M. (2020). Association between the price of ultra-processed foods and obesity in Brazil. Nutrition, metabolism and Cardiovascular diseases, 30(4), 589-598. https://doi.org/10.1016/j.numecd.2019.12.011
7. Poti, J. M., Braga, B., & Qin, B. (2017). Ultra-processed Food Intake and Obesity: What Really Matters for Health- Processing or Nutrient Content? Current Obesity Reports, 6(4), 420-431.
8. https://doi.org/10.1007/s13679-017-0285-4.
9. Rockenfeller, P., & Madeo, F. (2010). Aging and eating. Biochimica Et Biophysica Acta (BBA) Molecular Cell Research, 1803(4), 499-506, https://doi.org/10.1016/j.bbamcr.2010.01.001