Ultraprocessed Food Reduction Improves Health

A new study led by Moul Dey and published in Clinical Nutrition found that older adults can significantly reduce their intake of ultraprocessed foods, leading to improvements in metabolic health markers such as insulin sensitivity, cholesterol levels, and inflammation. The study, which involved Americans aged 65 and older, demonstrated that a realistic reduction in ultraprocessed foods (from over 50% to less than 15% of total calories) resulted in natural calorie reduction and weight loss, along with other health benefits. These improvements were observed regardless of whether participants followed a meat-based or vegetarian diet. The 2025-2030 Dietary Guidelines for Americans, released by the United States — United States Department of Agriculture, now explicitly recommend eating less ultraprocessed food, aligning with the study's findings. While the study was small, it highlights the potential for strategies that preserve metabolic health to support healthy aging.