Ultra-processed foods, or UPFs, are foods made in factories with many added ingredients.
These can include soft drinks, packaged snacks, and processed meats. They often contain preservatives, artificial colors, and added sugars or fats, and they have little real nutritional value.
Today, these foods make up nearly 60% of the calories adults eat daily in the United States, and about 70% for children.
UPFs are designed to last longer on shelves and to taste better, which can make people eat more than they should. But they come with many health risks. Eating a lot of UPFs has been linked to obesity, cancer, heart disease, diabetes, mental health problems, and even dying earlier than expected.
A new study by Florida Atlantic University’s Charles E. Schmidt College of Medicine adds another concern. The research shows that people who eat the most UPFs have higher levels of a protein called high-sensitivity C-reactive protein (hs-CRP). This protein is a signal that there is inflammation in the body, and it is a strong warning sign of heart disease.
The study used health and diet data from 9,254 adults in the U.S., collected through the National Health and Nutrition Examination Survey. Participants were grouped based on how much of their daily calories came from UPFs. The lowest group got between 0% and 19% of their calories from UPFs, while the highest group consumed between 60% and 79%.
After adjusting for things like age, gender, smoking habits, exercise, and body weight, the researchers found clear results. People in the highest UPF group were 11% more likely to have high hs-CRP levels than those in the lowest group.
Even people in the middle range of UPF intake had a 14% higher risk. Adults between 50 and 59 years old had a 26% higher chance of inflammation than younger adults aged 18 to 29. Obese people had an 80% greater risk than those with a healthy weight. Smokers also had a higher risk.
However, the study found that people who didn’t exercise had no significant added risk of inflammation compared to those who followed recommended activity levels.
Dr. Allison Ferris, one of the study’s lead authors, said this is the first time a large, national sample in the U.S. has clearly shown the connection between UPFs and inflammation.
This kind of inflammation can lead to serious health issues, especially heart disease. Dr. Charles Hennekens, another author, explained that hs-CRP is a cheap and reliable test to check for inflammation and future heart risk.
The researchers suggest that health care workers should talk to their patients about eating fewer UPFs and more whole foods, like fruits, vegetables, and whole grains. These changes could help reduce inflammation and improve overall health.
The team also pointed out that cases of colorectal cancer are rising among younger adults in the U.S., and UPFs could be one reason why. The study calls for better food labeling, fewer harmful additives, and healthier food choices in public programs and schools.
The authors compare the current situation to the history of tobacco use. Just as it took years of evidence and health campaigns to reduce smoking, they believe the same kind of effort is needed to limit UPF consumption. Food companies have a lot of power, so change might take time. But raising awareness and promoting whole foods are crucial first steps.
The study is published in The American Journal of Medicine.
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