High Ultraprocessed Food Intake Linked to Lower DNA Methylation
Update: 2026-01-06
Description
- Ultraprocessed foods alter DNA methylation patterns, silencing protective genes and activating harmful ones, creating cellular dysfunction that begins before visible health problems appear in both adults and children
- A study of 30 adult women revealed those consuming 45% of their daily calories as ultraprocessed foods showed hypomethylation in 80 genome regions, affecting genes linked to fat storage, insulin sensitivity, and cancer progression
- Research on 3,152 European children found that ultraprocessed food consumption caused consistent DNA methylation changes affecting thyroid function, liver health, DNA repair, and stress-response genes
- Methylation changes occur even in healthy-weight individuals, demonstrating that genetic damage accumulates years before traditional metabolic markers like blood sugar, cholesterol, or body fat show problems
- Breaking ultraprocessed food addiction requires restocking your pantry with whole foods, adding protein and fiber to meals, reading ingredient labels carefully, and building supportive communities focused on healthier eating
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