Link Between Ultra-Processed Food Consumption and Systemic Inflammation

Recent research indicates a strong connection between high intake of ultra-processed foods (UPFs) and increased systemic inflammation, which is a significant risk factor for various chronic diseases. UPFs are industrially manufactured products such as sodas, snacks, and processed meats, often laden with additives and lacking essential nutrients. These items now constitute nearly 60% of the average adult’s diet and almost 70% of children's diets in the United States. The prevalence of UPFs in daily consumption reduces overall nutritional quality, prolongs shelf life, and encourages higher calorie intake. Their overconsumption is associated with increased risks of obesity, cancer, metabolic syndromes, cardiovascular diseases, mental health issues, and premature mortality.

A study conducted by Florida Atlantic University’s Charles E. Schmidt College of Medicine analyzed data from over 9,200 U.S. adults to assess the relationship between UPF intake and markers of inflammation, specifically high-sensitivity C-reactive protein (hs-CRP). Participants consumed a median of 35% of their daily calories from UPFs, with some consuming as little as 0-19%, while others consumed between 60% and 79%. Results revealed that those in the highest UPF intake group had an 11% higher likelihood of elevated hs-CRP levels compared to the lowest intake group. Moderate consumers (40-59%) faced a 14% increased risk, whereas those consuming 20-39% showed a smaller, non-significant increase.

Further analysis showed that the risk of inflammation was particularly elevated among specific groups: adults aged 50 to 59 had a 26% increased risk, obese individuals had an 80% higher risk, and current smokers showed a 17% higher likelihood of elevated hs-CRP. Interestingly, physical activity levels did not significantly alter the association. Dr. Allison H. Ferris, the study’s senior author, emphasized that these findings highlight the importance for healthcare professionals to advise patients on reducing UPF consumption to lower inflammation risks.

The researchers suggest that, like the historic efforts to combat tobacco use, public health initiatives should aim to regulate the influence of multinational corporations producing UPFs. Policy measures could include better food labeling, restricting harmful additives, and promoting whole, nutrient-dense foods. Healthcare providers are also encouraged to educate and support patients in making healthier dietary choices. The study underscores the potential role of UPFs in increasing inflammation and associated health complications, including gastrointestinal diseases and colorectal cancer, which are rising among younger populations.

Overall, limiting intake of ultra-processed foods might be a crucial step in reducing systemic inflammation and preventing related chronic health conditions, underscoring the importance of dietary awareness and public health policies.

Source: https://medicalxpress.com/news/2025-09-high-consumption-ultra-foods-linked.html