Ultra-processed foods, like sugary sodas, salty snacks, and ready-to-eat meats, often get a makeover in factories. They come loaded with artificial additives and lose most of their natural nutrients along the way. In the United States, these foods now make up nearly 60% of what adults eat daily and almost 70% for kids. That’s a big chunk of calories from items designed to last longer on shelves and tempt you to eat more.
Health experts have long warned that chowing down on ultra-processed foods raises the odds of serious problems, including obesity, cancer, heart disease, mental health struggles, and even early death. A fresh study from Florida Atlantic University’s Charles E. Schmidt College of Medicine spotlights another danger: inflammation in the body.
The research, published in The American Journal of Medicine, links high intake of these foods to elevated levels of high-sensitivity C-reactive protein, or hs-CRP. This blood marker signals inflammation and serves as a top predictor of cardiovascular disease. Scientists analyzed data from over 9,250 U.S. adults in the National Health and Nutrition Examination Survey, tracking their diets, hs-CRP readings, and other factors like age, smoking, exercise, and weight.
On average, participants got about 35% of their daily calories from ultra-processed foods. The lowest group stuck to 0-19%, while the highest loaded up on 60-79%. After crunching the numbers with tools like logistic regression, the team found clear patterns. Folks in the top ultra-processed food group faced an 11% higher chance of raised hs-CRP levels compared to the lowest group. Even moderate eaters, taking in 40-59% of calories from these foods, saw a 14% jump in risk. Those at 20-39% had a slight 7% increase, but it wasn’t statistically significant.
Certain groups stood out with even bigger risks. Adults aged 50 to 59 had a 26% higher likelihood of high inflammation markers than those in their late teens to 20s. Obesity amplified the danger by 80% over normal weight, and current smokers showed a 17% bump compared to non-smokers. Surprisingly, people who skipped exercise didn’t show a notable extra risk if they met activity guidelines.
“These findings from a large, 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,” said Allison H. Ferris, M.D., FACP, the study’s senior author and chair of FAU’s Department of Medicine.
Ferris added that the results could shape doctor-patient talks, public health campaigns, and more studies on cutting ultra-processed food risks.
Co-author Charles H. Hennekens, M.D., FACPM, FACC, explained hs-CRP simply: It’s a liver-made protein that a quick, cheap blood test can spot. It flags ongoing inflammation and warns of future heart troubles. “We believe health care professionals may wish to consider actively engaging with their patients about the risks of ultra-processed foods and the benefits of increasing whole food consumption,” Hennekens said.
The study also touches on rising colorectal cancer rates in the U.S., especially among younger people. Researchers suspect ultra-processed foods play a role, alongside links to other gut issues. They draw parallels to tobacco’s long fight: It took years of evidence and bold health leaders to curb smoking. The same could happen with ultra-processed foods, though big food companies hold sway, much like Big Tobacco did.
Hennekens noted that policy shifts—such as banning harmful additives, clearer food labels, and pushing healthier options in schools and programs—point the way forward. But doctors must remember not everyone can easily grab fresh, affordable whole foods, calling for wider public health support.
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