The world’s addiction to food that never rots has caught up with us. A new study from the University of Copenhagen suggests that ultra-processed foods—those boxed, bagged, and chemically stabilized stand-ins for real meals—are actually affecting the body at a cellular level.

Researchers asked 43 healthy men to follow two nearly identical diets, matching calories and nutrients. The only difference was how processed the food was. One menu leaned heavily on whole ingredients. The other looked like the average American diet: roughly 60 to 70 percent ultra-processed foods. Within weeks, the results were unnerving.

“We were shocked by how many body functions were disrupted,” said molecular biologist Romain Barrès in a statement. “The long-term implications are alarming and highlight the need t

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