Ultra Processed Foods have long had a bad reputation for being high in sodium and containing excess calories due to added fats, but new research from Florida Atlantic University has linked high intakes of UPFs to alarming levels of inflammation, a marker that is a known predictor of heart disease and other ailments.
Mechanically modified products such as deli meats and bread are a worrying trend among nutritionists, as they are often stripped of healthy vitamins and fiber and instead packed with additives and preservatives. In the United States, Ultra Processed Foods are responsible for approximately 60% of total calorie intake in adults, and 70% in children, so the more we know about these artificial offerings, the better.
And while stripping foods of their natural goodness is clearly bad, the new study shows that UPFs may lead to a greater risk of obesitydepression, cancer and cardiovascular problems. Until now, there has been limited information about the link between UPFs and higher levels of a high-sensitivity C-reactive protein (hs-CRP) that serves as a marker of inflammation and is associated with a greater risk of disease. This new study provides groundbreaking evidence
How was the research conducted?
Experts collected data from 9,254 American adults in the National Health and Nutrition Examination Survey, including diet, hs-CRP and other health factors, to determine a possible link. UPF intake was then measured as a percentage of total calories and grouped into levels to examine the link between UPF consumption and inflammation.
What were the results?
As published in The American Journal of Medicine, researchers found that those who received less than 39% of their calorie intake from UPFs had a non-significant increase in hs-CRP levels, while eating 40+ or more was associated with a greater risk. The risk of this type of increased inflammation increased by as much as 14% in those who ate 40-59% UPFs. Other variables increased the risks even further, such as being over 50, obese, not exercising or smoking.
“These findings, based on a large and nationally representative sample of American adults, clearly show that people who consume the greatest amounts of ultra-processed foods have significantly higher levels of high-sensitivity C-reactive protein, an important marker of inflammation.” explained Allison H. Ferris, MD, FACP, senior author, professor and chair of the FAU Department of Medicine. “These results have 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 the consumption of ultra-processed foods.”
The study authors draw parallels to the history of tobacco, noting that it took decades for evidence and the efforts of progressive health officials to lead to social policies that discouraged cigarette use. They believe a similar trajectory is likely for UPFs, with growing awareness ultimately driving meaningful public health action.
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