Key points from article :
A new study has linked diets high in ultra-processed foods (UPFs) to elevated levels of high-sensitivity C-reactive protein (hs-CRP), a marker of inflammation and predictor of cardiovascular disease. The research, led by scientists at Florida Atlantic University’s Charles E. Schmidt College of Medicine and published in Nutrients, adds to growing concerns about how heavily processed foods affect long-term health.
The study examined data from over 9,000 U.S. adults and found that those consuming the highest proportions of UPFs—between 40% to 79% of their daily intake—were 11% to 14% more likely to have higher hs-CRP levels compared to people who ate much less. The risk was particularly elevated in middle-aged adults, people with obesity, and smokers. Surprisingly, physical inactivity did not significantly worsen the association, suggesting that diet itself may play a more direct role in inflammation.
UPFs, which make up nearly 60% of the average adult diet and almost 70% of children’s diets in the U.S., include products such as packaged snacks, sodas, fast foods, and ready-to-eat meals. While convenient, these foods often contain additives, refined sugars, and unhealthy fats that may drive inflammation in the body. Researchers caution that, similar to tobacco control, public awareness and policy changes around UPFs could take years to develop, given the power of multinational food corporations.
The authors argue that health care professionals should actively discuss UPF risks with patients while governments work to improve labelling, reduce harmful additives, and expand access to healthier whole-food options. They stress that a broader, coordinated effort is needed, as many people face barriers to accessing affordable, nutritious food—making dietary change not just a matter of personal choice, but of public health strategy.
