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.
My team and I enrolled Americans ages 65 and older in our study, many of whom were overweight or had metabolic risk factors such as insulin resistance or high cholesterol. Participants followed two diets low in ultraprocessed foods for eight weeks each. One included lean red meat (pork); the other was vegetarian with milk and eggs. For two weeks in between, participants returned to their usual diets.
