Nutrients: DNA Changes Found in Women Who Frequently Consume Ultra-Processed Foods

A recent study has shown that women who frequently consume ultra-processed foods experience noticeable changes in DNA methylation — the chemical “tags” that regulate gene activity.

Scientists believe this may be an early sign of nutrition-related biological shifts, offering insight into how daily eating habits can affect the body at a molecular level.

The study, published in the journal Nutrients, was conducted among women aged 20–40 with varying body mass indexes. Participants kept detailed food diaries for several days, after which researchers calculated the proportion of energy they derived from ultra-processed foods — such as sweets, chips, soft drinks, ready-made meals, and other highly processed products. They then compared the two extreme groups: those who consumed the least and those who consumed the most.

It turned out that women with high consumption of such foods showed altered methylation in 80 regions of their DNA, with most showing decreased methylation. These regions were often located near genes involved in regulatory functions. Researchers suggest that such changes may be related to the risk of metabolic and inflammatory disorders, although a causal relationship has not yet been established — more studies are needed.

Today, ultra-processed foods account for up to half of daily calorie intake in many countries. They are linked not only to obesity but also to poorer mental and cardiovascular health, as well as accelerated biological aging. The new study underscores that what we eat may leave a trace even in the structure of our genes.

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