Frequently ordering takeaway meals could speed up the body's ageing process by approximately three months when compared with preparing food at home, according to new research.

Drawing on data from 43,000 British adults, scientists at Peking University Third Hospital in China found that blood samples from those who regularly consumed takeaway food showed signs of more advanced biological age.

This accelerated ageing manifested in faster deterioration of liver, kidney and immune system function.

The findings, published in the journal BMC Medicine, suggest over time, habitual takeaway consumption could effectively shorten people's lifespans.

Lead researcher Dr Nan Li stated: "Takeaway food consumption was significantly associated with accelerated biological ageing."

He noted: "For an individual, a three-month difference in biological age may appear modest, but from a public health perspective, this effect size is substantial."

The study calculated this translates to a mortality risk increase of between 2.2 and 2.7 per cent.

Perhaps most striking is the finding that regular takeaway consumption effectively cancels out the health benefits gained through physical activity.

Dr Li added this effect "accounts for approximately 16 per cent of the severe ageing effect caused by smoking".

Notably, the negative health impacts persisted even among individuals who maintained a healthy weight.

The research identified several factors that make takeaway meals particularly detrimental to health.

Such food typically contains excessive amounts of calories, fat, salt and sugar while lacking essential nutrients, including fibre and vitamins.

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The manner of consumption also plays a role, with takeaway meals more frequently eaten in solitude and at speed, meaning diners pay less attention to portion sizes or ingredients.

Scientists additionally highlighted concerns about plastic packaging potentially containing harmful PFAS chemicals.

These combined factors may contribute to unhealthy gut bacteria and blood vessel inflammation, thereby elevating the risk of developing type 2 diabetes or cardiovascular disease.

Survey data indicates that roughly a quarter of Britons enjoy a takeaway at least once weekly, with Chinese cuisine ranking as the nation's preferred choice.

Andrew Cook, president of the National Federation of Fish Friers, offered a robust defence of the traditional British favourite.

He said: "Fish and chips have been enjoyed by the nation for over 160 years, and with everything going on in the world, everybody deserves their Friday night chippy tea treat."

Mr Cook emphasised fish and chips remains "a natural product high in protein and other nutrients".

He suggested ultra-processed ready meals likely pose greater health concerns than freshly prepared takeaway options.