A new study from Florida Atlantic University establishes a strong connection between high intake of ultra-processed foods and elevated levels of inflammation, posing severe health risks.
New research from Florida Atlantic University’s Charles E. Schmidt College of Medicine reveals alarming connections between the consumption of ultra-processed foods (UPFs) and heightened levels of systemic inflammation, a key factor in many chronic diseases.
The study, published in The American Journal of Medicine, analyzed data from 9,254 adults participating in the National Health and Nutrition Examination Survey.
The researchers examined the relationship between UPF intake, as a percentage of total caloric consumption, and levels of high-sensitivity C-reactive protein (hs-CRP), an inflammation marker and predictor of cardiovascular disease.
Participants, on average, derived 35% of their daily calories from UPFs.
Those in the highest consumption group (60%-79% of daily calories) exhibited a 11% higher likelihood of elevated hs-CRP levels compared to those in the lowest intake group (0%-19%).
Even moderate consumption (40%-59%) showed a 14% increase in likelihood, signaling concerning impacts even at less extreme levels.
“These findings, based on a large and nationally representative sample of U.S. adults, clearly show that people who consume the highest amounts of ultra-processed foods have significantly higher levels of high-sensitivity C-reactive protein, a key marker of inflammation,” senior author Allison H. Ferris, a professor and chair of the FAU Department of Medicine, said in a news release. “These results carry important implications not only for clinical practice and public health strategies but also for future research aimed at understanding and reducing the health risks associated with ultra-processed food consumption.”
The study uncovered that specific groups are disproportionately affected.
Adults aged 50 to 59 showed a 26% higher risk of elevated inflammatory markers compared to those aged 18 to 29.
Obesity and smoking were also significant factors, increasing risks by 80% and 17%, respectively.
Surprisingly, physical inactivity did not significantly affect hs-CRP levels when compared to those who met activity guidelines.
“C-reactive protein is produced by the liver, and the hs-CRP protein test is a simple, affordable and highly sensitive measure of inflammation as well as a reliable predictor of future cardiovascular disease,” added co-author Charles H. Hennekens, the First Sir Richard Doll Professor of Medicine and Preventive Medicine, and senior academic advisor at the Schmidt College of Medicine. “We believe that health care professionals may wish to consider actively engaging with their patients about the risks of UPFs and benefits of increasing whole food consumption.”
Ultra-processed foods, including sodas, snacks and processed meats, are prevalent in the American diet, accounting for about 60% of daily calories consumed by adults and nearly 70% by children. These foods are heavily modified, extending shelf life but reducing nutritional value and often increasing consumption.
The researchers also suggest that UPFs consumption may be contributing to higher colorectal cancer rates in the United States, particularly among younger adults, as well as many other gastrointestinal diseases.
The study’s implications are significant as it suggests a parallel to tobacco’s historical impact on public health. The researchers stress that much like the efforts to curb smoking, a substantial shift in public health policies and increased awareness are necessary to mitigate the risks of high UPF consumption.
“The multinational companies that produce ultra-processed foods are very influential, much like tobacco companies were in the past, so policy changes to promote whole foods and reduce UPF consumption may take time,” Hennekens added. “However, government efforts to reduce harmful additives, improve food labeling, and promote healthier options in programs and schools are important steps in the right direction. At the same time, health care providers should be aware of the challenges many people face in accessing affordable, healthier choices, which calls for a broader and coordinated public health response.”
Source: Florida Atlantic University