From Special Treats to Daily Staples 

When I was growing up, food was simpler in many ways. Fresh produce was a norm, and treats were reserved for birthdays or holidays. I still remember the first time Angel Delight appeared on the shelves. Butterscotch-flavored magic! It wasn’t an everyday snack but a once-in-a-while indulgence. Likewise, Findus Crispy Pancakes — my best friend Sarah’s family’s go-to comfort food — felt like nothing short of culinary rebellion, deliciously crispy on the outside, with fillings we knew weren’t exactly “natural.” 

Ultra-processed foods (UPFs) started becoming a bigger part of our diets in the mid-20th century, with their presence growing rapidly from the 1950s onwards, especially in wealthier countries. In the U.S., they became everyday staples by the 1960s and 70s, making up around 60% of daily calories by the 1990s. The U.K. and much of Western Europe followed a similar path, with convenience foods becoming widespread in the 1980s and 90s. 

In places like Brazil, UPFs took off a little later, with a sharp rise in the 1990s and early 2000s. Meanwhile, countries across the Global South — including Mexico, Argentina, and parts of Asia — saw a surge from the late 1990s into the 2010s, as global food companies expanded and lifestyles became more fast-paced. 

Today, UPFs make up as much as 50-70% of daily diets in many high-income countries. Their popularity is largely driven by convenience, affordability, and clever marketing. But as developing countries increasingly follow suit, it raises important questions about how these shifts will impact health and longevity in the years to come. 

Could Convenience Come at a Cost? 

What does all this mean for our ageing? Our parents and grandparents had little exposure to UPFs, whereas today’s kids have them baked, fried, and packaged into every corner of their diets. Could we be witnessing a generation that’s ageing faster, not just outwardly but biologically, due to these dietary habits?

Researchers believe this could be the case. Recent studies are uncovering links between UPFs and markers of ageing. A study by Monash University in Australia revealed that for every 10% increase in calorie intake from UPFs, participants were biologically 0.21 years older. In Italy, the Moli-sani Study, involving over 22,000 participants, highlighted a connection between UPFs and cellular inflammation—fuel for conditions linked to early ageing, from heart disease to memory decline.

Concerns over the impact of UPFs have led to public health campaigns urging a shift toward fresher, less processed foods. In the UK, chef and activist Jamie Oliver has been at the forefront of this movement, advocating for healthier school meals and policies to curb childhood obesity. His campaigns have helped highlight how early exposure to UPFs could shape long-term health outcomes. Yet, despite growing awareness, these foods remain a dominant part of modern diets, often due to convenience, affordability, and aggressive marketing. 

If these trends continue, could today’s children face an earlier onset of age-related diseases than previous generations? And if so, what does this mean for the future of longevity, public health, and the way we think about food? 

The UPF Paradox 

Why are these foods, whose convenience we’ve come to rely upon, raising so many red flags? Ultra-processed foods owe their popularity to attributes we admire in modern life: they’re cheap, quick, and long-lasting. But behind the bright packaging and extended shelf life, these foods often harbour artificial flavours, emulsifiers, and preservatives — ingredients that may disrupt gut health and trigger chronic inflammation, two culprits frequently linked to premature ageing. 

Ironically, society’s obsession with youth fuels anti-ageing beauty products, wellness trends, and supplements, yet we seem less vigilant about what we’re feeding our bodies daily. Should warnings about accelerated ageing — like anti-wrinkle branding — migrate to food labels? Imagine crisp packets and frozen pizzas branded with “This product may speed up cellular ageing.” A sobering thought, isn’t it!

The contrast is stark when we look at populations that experience longevity. In Blue Zones, such as Okinawa in Japan and Sardinia in Italy, people regularly live to 100 and beyond. Their diets — rich in whole foods, vegetables, legumes, and healthy fats — are key contributors to their extended lifespans. Similarly, the Mediterranean diet, which emphasises fresh produce, olive oil, nuts, and lean proteins, has been linked to an extra 8–10 years of life and a lower risk of age-related diseases like heart disease and dementia.

Could the solution to ageing well be as simple as eating how our grandparents once did, before ultra-processed foods became the norm? 

Rethinking Convenience, a Cross-Generational Challenge 

There’s no denying UPFs are here to stay. They reflect the realities of modern life — economic pressures, urbanisation, and, let’s face it, a collective reliance on convenience. But their widespread presence also highlights deeper issues: access to fresh food is still dictated by class, income, and education. Healthier choices aren’t always the easiest or most affordable, and for many, UPFs aren’t just a preference but a necessity. 

Public health efforts, from 5 A Day to school soft drink bans, have tried to shift eating habits without deepening existing divides. Yet, making fresh, whole foods more accessible remains an uphill battle. Could the real challenge be not just reducing UPFs but ensuring healthier options are available — and affordable — for all? 

The conversation around food and ageing shouldn’t just pit one generation against another. Instead, it’s about rethinking convenience across society. If we invest in policies that make fresh food the norm rather than a privilege, we might not only extend lifespans but also improve quality of life across generations. 

It’s time for food companies to step up and lead the way. By innovating beyond ultra-processed foods and redefining convenience, they can help build a future where healthy ageing starts on our plates. Let’s make food that not only feeds us today but sustains us for a lifetime.