Ultra-Processed Foods: Body Effects & Health Risks
- Ultra-processed foods (UPFs) are industrially altered products - like soda, snacks and processed meats - packed wiht additives and stripped of nutrients.
- These products reduce nutritional value, extend shelf life, and tend to increase how much people consume.
- New research from Florida Atlantic University's Charles E.
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Ultra-Processed foods Linked to Increased Inflammation and Heart Disease Risk
Ultra-processed foods (UPFs) are industrially altered products – like soda, snacks and processed meats – packed wiht additives and stripped of nutrients. Hundreds of new ingredients, previously unknown to the human body, now make up nearly 60% of the average adult’s diet and almost 70% of children’s diets in the United States.
These products reduce nutritional value, extend shelf life, and tend to increase how much people consume. In the U.S., UPFs account for about 60% of daily calorie intake. high consumption of these foods has been linked to greater risks of obesity, cancer, metabolic and cardiovascular diseases, mental health issues, and even premature death. The NOVA classification system,developed by Brazilian nutritionist Carlos Monteiro,categorizes foods based on the extent and purpose of food processing,helping to identify these potentially harmful UPFs. Learn more about the NOVA classification.
Inflammation and Cardiovascular Disease: A New Connection
New research from Florida Atlantic University’s Charles E. Schmidt Collage of Medicine shows that people who consume the most UPFs have substantially higher levels of high-sensitivity C-reactive protein (hs-CRP), a sensitive marker of inflammation and a strong predictor of cardiovascular disease. The Centers for Disease Control and Prevention (CDC) explains the link between hs-CRP and heart disease.
Until now, there have been limited data from nationally representative U.S. populations on the link between UPF intake and hs-CRP levels. This study fills a critical gap in our understanding of the health consequences of the modern diet.
Study Findings: Dosage Matters
results of the study, published in The American Journal of Medicine, show that participants consumed a median of 35% of their daily calories from UPFs, ranging from just 0% to 19% in the lowest group to 60% to 79% in the highest. After accounting for factors like age, gender, smoking, physical activity and other health indicators, researchers found that individuals in the highest UPF intake group (60% to 79% of daily calories) had an 11% higher likelihood of elevated hs-CRP levels compared to those in the lowest intake group. Even moderate UPF consumers (40% to 59%) showed a 14% increase in likelihood.Those with 20% to 39% intake had a smaller, nonsignificant 7% increase.
The likelihood was especially high in certain groups. Adults aged 50 to 59 had a 26% higher risk of elevated inflammatory markers compared to those aged 18 to 29. Obesity contributed to an 80% higher risk compared to people with a healthy weight. Current smokers also had a higher risk (17%) than people who never smoked. Interestingly, individuals who reported no physical activity did not have a significantly increased risk, suggesting other factors might potentially be at play.