A recent study by Florida Atlantic University’s Charles E. Schmidt College of Medicine has found that higher consumption of ultra-processed foods (UPFs) is linked to increased levels of high-sensitivity C-reactive protein (hs-CRP), a marker associated with systemic inflammation and an indicator for cardiovascular disease. UPFs include products such as soda, snacks, and processed meats, which are typically high in additives and low in nutrients.
Researchers analyzed data from 9,254 adults who participated in the National Health and Nutrition Examination Survey. Participants’ UPF intake was measured as a percentage of total daily calories and grouped into four categories. The median intake among participants was 35% of daily calories from UPFs, with some consuming as much as 79%.
After adjusting for age, gender, smoking status, physical activity, and other health factors, the study found that individuals consuming between 60% to 79% of their daily calories from UPFs had an 11% greater likelihood of elevated hs-CRP compared to those in the lowest consumption group. Moderate consumers (40% to 59%) showed a 14% increase in risk. The smallest group (20% to 39%) did not have a statistically significant increase.
The risk was particularly pronounced among certain groups: adults aged 50 to 59 had a 26% higher chance of elevated inflammatory markers compared to those aged 18 to 29; people with obesity had an 80% higher risk than those at a healthy weight; current smokers had a 17% higher risk than non-smokers.
“These findings, based on a large and 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, senior author, professor and chair of the FAU Department of Medicine. “These results carry 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 ultra-processed food consumption.”
C-reactive protein is produced by the liver; its measurement through the hs-CRP test provides an affordable method for assessing inflammation and predicting future cardiovascular disease risk.
“C-reactive protein is produced by the liver, and the hs-CRP protein test is a simple, affordable and highly sensitive measure of inflammation as well as a reliable predictor of future cardiovascular disease,” said Charles H. Hennekens, M.D., FACPM, FACC, co-author, the First Sir Richard Doll Professor of Medicine and Preventive Medicine, and senior academic advisor at Schmidt College of Medicine. “We believe that health care professionals may wish to consider actively engaging with their patients about the risks of UPFs and benefits of increasing whole food consumption.”
The authors noted concerns about rising rates of colorectal cancer among younger adults in the United States—a trend they suggest could be partly related to increased UPF consumption along with its role in other gastrointestinal diseases.
Drawing comparisons to tobacco policy history in America—where it took decades for scientific evidence to drive changes—the researchers argue that similar delays may occur before policies reduce UPF intake despite growing awareness.
“The multinational companies that produce ultra-processed foods are very influential, much like tobacco companies were in the past so policy changes to promote whole foods and reduce UPF consumption may take time,” said Hennekens. “However government efforts 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 health care providers should be aware of the challenges many people face in accessing affordable healthier choices which calls for a broader and coordinated public health response.”
Study co-authors included Kevin Sajan from Geisinger Commonwealth School of Medicine; Nishi Anthireddy from FAU; Alexandra Matarazzo from FAU; and Caio Furtado from FAU’s internal medicine residency program.
