L'Italo-Americano

THURSDAY, NOVEMBER 28, 2024 www.italoamericano.org L'Italo-Americano 2 A n interesting inter- national study was recently published in the prestigious T h e A m e r i c a n Journal of Clinical Nutrition, featuring contributions from scientists in the Molise and A p u l i a r e g i o n s . T h e s t u d y addresses a topic that directly affects our health and our rela- tionship with food. Recently, Newsweek picked it up with the headline: "Scientists Warn of Aging Effects of 'Harmless' Breakfast Foods." In her article, Pandora Dewan summarizes the findings succinctly: "What did you have for breakfast this morning? Maybe you treated your- self to a fry-up with all the trimmings, or perhaps you opted for a 'healthy' fruit yogurt, cereal, or a piece of toast. Well, accord- ing to new research, all of these breakfasts may be causing us to age prematurely." The core of the research is straightforward: a high consump- tion of ultra-processed foods is linked to the acceleration of The "quality" of the Mediterranean Diet is key to our well-being From the Editor biological aging. Regardless of the nutritional quality of our diets, there are foods that speed up our biological clock. Unlike chronological age, biological age reflects the true condition of our body by measuring the degree of senescence in various organs, tissues, and systems. This should serve as a warning, especially when considering foods that are often recommend- ed by nutritionists. The study shows that it's not only the clas- sic junk foods to be under scrutiny, but also "healthy" options like fruit yogurts or breakfast cereals. Through a detailed food questionnaire, researchers found that biological age increases as diets include more ultra-processed foods—foods that are made partly or entirely from substances not typically used in home cooking (e.g., hydrolyzed proteins, maltodextrins, hydrogenated fats) and that often contain additives such as colorants, preservatives, antioxidants, anti-caking agents, fla- vor enhancers, and sweeteners. These ultra-processed foods include not only packaged snacks or sugary drinks but also unsuspecting items like industrial bread or ready-made soups. Essentially, people are biologically older than their actual age when they prioritize ultra-processed foods. What does this study, which followed more than twenty thousand residents of the Molise region and tracked over thir- ty different blood biomarkers, reveal? First and foremost, it suggests that we must be cautious even with "healthy" foods. In fact, even in areas where the Mediterranean Diet has long been rooted (like Molise), a shift is occurring towards a cuisine that is increasingly detached from the idea of eating "healthy and well." This shift is happening because more pre-processed foods are being purchased, and fewer fresh, whole ingredients are being used. This change threatens the well-being and longevity that the Italian population has traditionally enjoyed, thanks to the Mediterranean Diet. The celebration of Italian culinary excellence, promoted by the IX Week of Italian Cuisine in the World, revolves around the theme "Mediterranean Diet and Rooted Cuisine: Health and Tradition." The point here is this: it's not just about adopt- ing a balanced lifestyle, choosing local products, and protect- ing natural resources and traditions, which also have sustain- ability implications. It's also about understanding how vital it is to rediscover the deep roots of our food culture. In other words, even though it may seem paradoxical, it's precisely the ancient foods that are most crucial. In a world where nearly everything is processed, where seeds are selected based on their productivity rather than their taste or nutritional qualities, where animal-based protein flours, GMOs, and synthetic meats are considered for the table, and where products once born from sweat and labor under the sun are now grown in laboratories, finding "ancient" products in the market is no easy feat. Recent studies, however, confirm that it is essential to pay close attention to our diet. Obesity and overweight are on the rise, not just among adults but in children as well, and there is a rapid increase in intolerances to gluten, lactose, nickel, and many other allergens. This signals that our bodies, even before confronting the threats posed by microplastics—which have entered the food chain and put various organs and functions at risk, from heart health to fertility—are already struggling with ingredients that are far removed from those of earlier genera- tions. Therefore, the deeper meaning of this Week of Italian Cui- sine is not merely to appreciate the gastronomic traditions of Italy's regions but to recognize the importance of the food quality inherent in the Mediterranean Diet. This recognition is crucial for choosing it consciously and with urgency. Reclaim- ing its authenticity is essential. Simone Schiavinato, Editor Simone Schiavinato NEWS & FEATURES TOP STORIES PEOPLE EVENTS Member of FUSIE (Federazione Unitaria Stampa Italianaall'Estero), COGITO L'Italo-Americano Please send correspondence to P.O. BOX 6528, ALTADENA, CA 91003 www.italoamericano.org L'Italo-Americano Newspaper (a 501(c)(3) non- profit organization), www.italoamericano.org, is the largest and longest-running Italian news- paper in America, not to mention the cultural and news resource for all things Italian in the US. A bilingual newspaper which represents an historical landmark for the Italian American Communities in the West Coast and throughout the US. L'Italo-Americano benefits from subsidies by the Italian Government, Memberships and Donations intended to support and not interrupt a mission that began in 1908 to preserve and promote the Italian language and culture in the USA Periodicals postage paid at Monrovia, California 91016, and additional mailing offices. PUBLISHER Robert Barbera Grande Ufficiale EDITOR IN CHIEF Simone Schiavinato ADMINISTRATIVE MANAGER Patrick Abbate EDITORIAL COORDINATOR Barbara Minafra COPY EDITOR Francesca Bezzone LOS ANGELES CONTRIBUTOR Silvia Nittoli SAN FRANCISCO CONTRIBUTOR Serena Perfetto SEATTLE CONTRIBUTOR Rita Cipalla CONTRIBUTING WRITERS Mariella Radaelli, Matt Walker, Francesca Bezzone, Luca Ferrari, Stefano Carnevali, Paula Reynolds, Teresa Di Fresco Nicoletta Curradi, Generoso D'Agnese, Jessica S. 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