'I'm a neuroscientist – avoid these three foods because they increase ageing'


Ageing is part of the human experience that happens to all of us as we get older.

While there is nothing wrong with a few lines and wrinkles, if other parts of your body age quickly it could have potential health implications.

With this in mind, an expert took to TikTok to share a simple way to slow down the ageing process.

Neuroscientist Robert Love, who specialises in Alzheimer’s disease, revealed three popular foods that could accelerate ageing.

Speaking to his two million followers, he said: “Avoid these three foods because they increase ageing.”

These foods are:

  • Barbecue meat
  • Refined sugar
  • Fried food.

Barbecue meat

He warned that charred meat can increase inflammation in the body.

“Food number one, this one really kind of hurts because I love this food, it is barbecue,” Robert said.

“So why does this accelerate ageing?

“Well a lot of the meat is charred and blackened, and when we eat, this increases something called AGEs.

“These are advanced glycation end products.

“These create inflammation in the body. Inflammation is a major cause of ageing and greatly accelerates ageing.

“When people have more inflammation, they get more wrinkles.”

Refined sugars

This is an “obvious one”, he said, for three “major reasons”.

He said: “Number one, eating sugar increases weight gain. Don’t want that.

“Number two, sugar increases inflammation, which we just talked about.

“Inflammation is one of the major causes of ageing.

“And number three, eating a diet high in refined sugar increases the risk of type 2 diabetes.

“That is a major risk factor for Alzheimer’s disease.”

Fried food

Fried food is a “double whammy”, according to Robert.

He said: “Fried foods are often high in carbohydrates, which will spike your blood sugar, and that can increase inflammation.

“And number two, the fried foods are often fried in really bad oils. And these oils are inflammatory.

“And so this again increases ages inside the body, which dramatically increases inflammation.”

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