Monash Victorian Heart Institute’s Post

As we explore #LivingWell, new research from Dr Barbara Cardoso, Monash University Department of Nutrition, Dietetics and Food and Monash Victorian Heart Institute, reveals that Ultra-Processed Foods are accelerating our biological aging. For every 10% increase in UPF consumption, biological age jumps by 2.4 months. Read: https://bit.ly/41uW40z

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