Ultra-processed foods—products like sodas, packaged snacks, frozen meals, and processed meats—make up the majority of what many Americans eat.
These foods are industrially altered, packed with additives, and stripped of nutrients. In the U.S., they account for nearly 60 percent of adults’ daily calories and close to 70 percent of children’s diets.
While convenient and cheap, their heavy consumption has been linked to obesity, heart disease, diabetes, cancer, mental health issues, and even early death.
Now, new research from Florida Atlantic University’s Charles E. Schmidt College of Medicine has added another concern: systemic inflammation.
The study, published in The American Journal of Medicine, found that people who consumed the most ultra-processed foods had significantly higher levels of high-sensitivity C-reactive protein (hs-CRP), a marker of inflammation and a strong predictor of cardiovascular disease.
Inflammation is the body’s way of defending itself, but chronic inflammation can damage tissues and organs.
The hs-CRP test, which measures a protein made by the liver, is a simple and reliable way to detect low-grade inflammation that often precedes serious illness.
Researchers analyzed data from more than 9,200 U.S. adults in the National Health and Nutrition Examination Survey.
Participants were grouped by how much of their daily calories came from ultra-processed foods.
At the lowest level, people consumed between 0 and 19 percent of their calories from these foods. At the highest level, ultra-processed foods made up 60 to 79 percent of daily calories.
The findings were clear. Those in the highest intake group were 11 percent more likely to have elevated hs-CRP compared to those in the lowest group.
Even moderate consumers, who got 40 to 59 percent of their calories from ultra-processed foods, had a 14 percent higher likelihood. Adults between the ages of 50 and 59 showed the greatest increase in inflammation, while obesity raised the risk even more dramatically—by 80 percent.
“These results, based on a large and nationally representative sample, clearly show that people who eat the most ultra-processed foods have significantly higher inflammation,” said Dr. Allison Ferris, senior author of the study. “This has important implications for both clinical practice and public health strategies.”
The researchers also drew comparisons to tobacco, noting that it took decades for scientific evidence and public health campaigns to reduce cigarette use despite strong resistance from the industry.
They argue that ultra-processed foods may follow a similar trajectory, as multinational food companies wield enormous influence.
Still, progress is possible. Government efforts to reduce harmful additives, improve food labeling, and promote healthier food options in schools and public programs are key steps forward.
For individuals, choosing more whole foods—such as fresh fruits, vegetables, whole grains, and lean proteins—can lower inflammation and reduce the risk of chronic disease.
As co-author Dr. Charles Hennekens put it, “Much like tobacco, the risks of ultra-processed foods will take time to fully address, but raising awareness now is crucial.”
If you care about health, please read studies that vitamin D can help reduce inflammation, and vitamin K could lower your heart disease risk by a third.
For more health information, please see recent studies about common exercises that could protect against cognitive decline, and results showing this MIND diet may protect your cognitive function, prevent dementia.
