A new study has shown that people who eat a diet with a high ultra-processed foods consistently have a specific increased health marker who is a significant sign of chronic inflammation-even without clear symptoms of disease. This inflammation is a slow combustion that contributes to diseases, including heart conditions, diabetes and even some cancers.
Researchers from Florida Atlantic University (FAU) analyzed data from 9,254 American adults in the National Health and Nutrition Examination Survey (Nanes), including information about diet, a series of health factors and blood analyzes, aimed at a certain test for high sensitivity (HS-CRP). CRP is a protein produced by the liver in response to inflammation, but although peaks in CRP levels generally come from inflammation caused by infection of injury, HS-CRP measurements are indicative of subtle, chronic inflammation.
The scientists assessed Ultra-Pro-Processed Food (UPF) as a percentage of the total calories that make up the diet of an individual and then grouped these people in four categories based on intake group 1 had the lowest intake of UPFS, group 4 the highest. They then looked at HS-CRP levels in all cohorts to see if there was any association with food and chronic inflammatory markers.
On average, people received about 35% of their daily calories from UPFS. In group 1, UPFS formed between 0% and 19% of the daily intake, while in group 4 the highest, 60% to 79% of the calories came from UPFS. When the researchers adapted to age, gender, smoking, physical activity and other health measures, they found a clear association with inflammation. Those in the highest inlet group were 11% more likely to show raised HS-CRP levels than in the lowest group. Even moderate consumers were affected: people who received 40 to 59% of their calories from UPFs showed a 14% greater chance of raised markers of HS-CRP. The group of 20 to 39% registered a smaller increase of 7%, which was not statistically significant.
Moreover, the trend was mainly pronounced in certain subgroups. Adults aged 50 to 59 had a 26% higher risk of increased inflammation compared to those in their late teenage years and 20s. Size was the most powerful driver, in which obese participants with an 80% higher risk were confronted than colleagues with a healthy weight. The current smokers also noticed, with a 17% higher risk than those who had never smoked before. Physical inactivity, on the other hand, did not seem to make a significant difference.
So what does this mean? Although they are unable to show a direct causal link, the researchers found a meaningful link between high HS-CRP measurements and the amount of UPFs in the diet of an individual that was further influenced by age and obesity, both made people more sensitive to inflammation all.
How but one 2022 Study The use of the Melbourne Collaborative Cohort from Australia discovered that every extra 100 g ultra-processed food that was used every day was associated with an increase of 4% in HS-CRP-even after adjustment for BMI. This suggests that inflammation is not only a by -product of weight gain – it can also be a direct metabolic reaction to the substances used during processing.
Although the percentages help us to understand more about the relationship between inflammation and upfs, the real importance lies in what they represent. Increased HS-CRP points to a background “hum” of inflammation that quietly drives heart disease, diabetes and other chronic disorders. The results suggest that it is not only surplus calories or fat that we have to worry about, but the degree of food processing itself. These products generally have a lower nutritional value, are made for a long -term shelf life and are usually less satisfying, which can lead to over -consumption.
“C-reactive protein is produced by the liver, and the HS-CRP egg test is a simple, affordable and highly sensitive measure of inflammation, as well as a reliable predictor of future cardiovascular diseases,” said Charles H. Hennekens, MD, the senior academic consultant. “We believe that health care professionals may want to consider actively in contact with their patients about the risks of UPFs and benefits of increasing the consumption of entire food.”
The HS-CRP test is used on a large scale as a predictor of heart conditions and stroke risk, because chronic low-grade inflammation contributes to plaque structure in arteries (atherosclerosis). But so far there has not been much research that links UPF intake and HS-CRP levels that is representative of the American general population.
“Deze bevindingen, gebaseerd op een grote en nationaal representatieve steekproef van Amerikaanse volwassenen, laten duidelijk zien dat mensen die de hoogste hoeveelheden ultra-verwerkt voedsel consumeren aanzienlijk hogere niveaus van c-reactief eiwit met hoge gevoeligheid hebben,” zei senior auteur Allison H. Ferris, MD, de professor en voorzitter van de FAU-afdeling van de FAU van de FAU-afdeling van de FAU van de Fau department of the Fau. “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 related to ultra-processed food consumption.”
The authors also emphasize how, despite a growing number of evidence that smoking was bad, it took decades for health officers and policy makers to move advice on the use of tobacco. They fear that history can repeat when it comes to UPFS. Researchers have been sounding alarm here for more than half a decade. A recent study also showed that consumers, who want to make better choices, are confused about which food they should avoid.
“The multinational companies that produce ultra-processed foods are very influential, just as tobacco companies were in the past, so policy changes to promote entire foods and reduce the consumption of UPF can take time,” Hennekens said. “The efforts of the government 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, care providers must be aware of the challenges that many people are confronted with in access to affordable, healthier choices that a broader and coordinated.”
The study was published in The American Journal of Medicine.
Source: Florida Atlantic University
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