Ultra-processed foods (UPFs) — like sodas, snacks, and processed meats — are heavily altered, additive-filled products low in nutrients. They now account for nearly 60% of adults’ and almost 70% of children’s diets in the U.S.
Designed to last longer and be more appealing, UPFs reduce overall nutritional quality and often lead to overeating. In the U.S., they contribute to roughly 60% of daily calorie intake. Regularly consuming UPFs increases the risks of obesity, cancer, cardiovascular and metabolic disorders, mental health issues, and even early death.
High UPF Consumption Tied to Elevated Inflammation Marker
Recent research from Florida Atlantic University’s Charles E. Schmidt College of Medicine found that high UPF consumers have significantly higher hs-CRP levels — a key inflammation marker and predictor of heart disease.
Until now, few studies using nationally representative U.S. data have examined the relationship between UPF intake and hs-CRP levels.
Published in The American Journal of Medicine, the study showed that participants got a median of 35% of their daily calories from UPFs. Intake levels ranged from 0–19% in the lowest group to 60–79% in the highest. After accounting for lifestyle and health factors, those with the highest UPF intake were 11% more likely to have elevated hs-CRP levels. Moderate consumers saw a 14% increase, while lower-level consumers showed a smaller, non-significant 7% rise.
Certain groups were at even greater risk. Adults aged 50–59 had a 26% higher chance of elevated inflammation compared to those aged 18–29. Obese individuals had an 80% higher risk, and smokers saw a 17% increase. Surprisingly, lack of physical activity did not significantly affect risk.
“These findings clearly show that high UPF consumers have significantly higher hs-CRP levels, a key marker of inflammation,” said Allison H. Ferris, M.D., FACP, senior author and chair of FAU’s Department of Medicine. “They highlight key implications for healthcare, public policy, and future research on reducing UPF-related health risks.”
Study Links Ultra-Processed Food Intake to Increased Inflammation
Researchers analyzed data from 9,254 U.S. adults in a national survey, measuring diet, hs-CRP levels, and other health factors. Ultra-processed food intake was calculated as a percentage of total calories and divided into four groups. Statistical methods showed a clear link between higher UPF consumption and inflammation.
“hs-CRP is a low-cost, highly sensitive marker of inflammation and future heart disease,” said co-author Dr. Charles H. Hennekens. “Healthcare providers should talk to patients about the dangers of UPFs and the benefits of whole foods.”
The team also noted rising colorectal cancer rates in younger adults and suggested UPFs may play a role, along with other digestive disorders.
They compared UPFs to tobacco, noting that industry influence may slow policy change. Still, efforts to improve labeling, cut additives, and provide healthier options show promise, though wider public health support is needed.
Read the original article on: Science Daily
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