In recent years, the pervasive presence of ultra-processed foods (UPFs) in the American diet has sparked considerable scientific inquiry into their long-term health implications. Defined as industrially modified food products laden with artificial additives and stripped of natural nutritional content, UPFs include common items such as sodas, packaged snacks, and processed meats. Their convenience, extended shelf life, and hyper-palatable nature have led to a staggering dependency, with nearly 60% of calories consumed daily by American adults deriving from these foods, and an even more pronounced 70% intake seen in children. This dietary shift represents a profound transformation in the nutritional landscape, raising urgent questions about the role of UPFs in chronic inflammation and associated diseases.
Cutting-edge research emerging from Florida Atlantic University’s Charles E. Schmidt College of Medicine sheds new light on the correlation between UPF consumption and systemic inflammation, measured by levels of high-sensitivity C-reactive protein (hs-CRP). This biomarker, produced by the liver in response to inflammation, serves as a highly sensitive prognostic tool for cardiovascular disease risk. While prior studies have hinted at adverse outcomes linked with UPFs, nationally representative evidence quantifying inflammatory responses has been scarce. The new study leverages a robust dataset from the National Health and Nutrition Examination Survey (NHANES), including 9,254 U.S. adults, to rigorously analyze this relationship through advanced statistical methodologies, including logistic regression models.
Participants in the study reported a median UPF caloric intake of 35%, spanning a broad spectrum from negligible levels (0% to 19%) in the lowest consumption bracket to an alarming 60% to 79% in the highest. After adjusting for confounding variables such as age, sex, smoking status, physical activity, and existing health indicators, the findings reveal a pronounced association: individuals in the highest UPF intake group exhibited an 11% increased probability of elevated hs-CRP levels relative to those consuming the least. Remarkably, even those occupying the moderate consumption category (40% to 59%) showed a statistically significant 14% increase, underscoring the inflammation-promoting potential of UPFs across a wide exposure range.
The stratified analyses further elucidate demographic nuances influencing inflammation risk. Middle-aged adults, specifically those aged 50 to 59, demonstrated a 26% higher likelihood of heightened hs-CRP compared to young adults aged 18 to 29. Obesity emerged as an especially potent exacerbating factor, conferring an 80% greater risk relative to individuals maintaining a healthy weight. Notably, current smokers exhibited a 17% increase in inflammatory markers compared to those who never smoked, emphasizing the synergistic effects of lifestyle factors alongside diet. Intriguingly, sedentary behavior did not show a statistically significant elevation in inflammation compared with physically active counterparts, a finding that warrants further mechanistic exploration.
The implications of these discoveries reverberate beyond inflammation biomarkers, potentially informing clinical and public health paradigms. Dr. Allison H. Ferris, senior author and chair of the FAU Department of Medicine, highlights the critical need for healthcare professionals to incorporate awareness of UPF intake into preventative strategies. Given hs-CRP’s established role as a predictor of cardiovascular morbidity, reducing consumption of these synthetic, nutrient-poor foods could represent a modifiable target to curtail systemic inflammation and downstream disease.
The pathophysiological mechanisms by which UPFs elevate hs-CRP levels involve complex interactions between dietary constituents and the body’s immune system. The profusion of additives, preservatives, emulsifiers, and artificial sweeteners disrupts gut microbiota balance, promotes endotoxemia, and triggers chronic low-grade inflammation. These biochemical perturbations may culminate in endothelial dysfunction, insulin resistance, and atherosclerotic plaque development, pathologies intricately linked to increased cardiovascular risk. Furthermore, this pro-inflammatory milieu may extend to oncogenic processes, lending credence to observed rises in colorectal cancer rates, particularly among younger demographics increasingly exposed to UPFs.
The study’s timing aligns with growing epidemiological concerns over metabolic disorders and cardiovascular disease prevalence in the United States. Researchers emphasize that the ubiquity and aggressive marketing of ultra-processed products mirror historical tobacco industry patterns, with multinational corporations exerting substantial influence over dietary habits. Drawing on lessons from decades of tobacco control efforts, the authors advocate for a multipronged approach encompassing policy reform, nutritional education, and industry regulation to mitigate UPF consumption.
Government initiatives might include tightening regulations on harmful additives, enhancing transparency through improved food labeling, and incentivizing whole-food options in federally supported nutrition programs and educational institutions. These strategies address both supply-side and demand-side drivers, recognizing that socioeconomic disparities affect access to affordable, nutritious foods. Concurrently, the medical community bears responsibility for counseling patients on dietary risks and empowering lifestyle modifications.
Contributing to this research were medical students and faculty across institutions, emphasizing interdisciplinary collaboration in confronting complex health challenges. The application of a meta-analytic framework in the study enhances its validity by synthesizing extensive, nationally representative health data to yield actionable insights. The findings underscore the critical value of integrative research methodologies that bridge nutrition science, epidemiology, and clinical care.
As ultra-processed foods continue to dominate grocery shelves and consumer preferences, the mounting evidence linking these products to inflammation and disease calls for urgent attention. Bridging scientific insights with comprehensive healthcare strategies and regulatory frameworks is essential to stem the tide of chronic disease surge driven in part by dietary factors. This study marks a pivotal contribution to understanding the biochemical and epidemiological underpinnings of how modern diets impact health, reinforcing the timeless wisdom of returning to minimally processed, nutrient-rich foods for optimal wellbeing.
The pervasive infiltration of ultra-processed foods into daily caloric intake represents one of the most significant nutritional transitions in recent history. As scientific scrutiny intensifies, elucidating the molecular pathways by which these foods provoke systemic inflammation holds promise for targeted therapeutic interventions. Meanwhile, public health messaging and policy must keep pace to effectively counteract the risks posed by this hidden epidemic, empowering individuals and communities to reclaim dietary health in an increasingly industrialized food environment.
Subject of Research: People
Article Title: Ultra-Processed Foods and Increased High Sensitivity C-reactive Protein
News Publication Date: 3-Sep-2025
Web References:
https://www.fau.edu/medicine/
https://www.amjmed.com/article/S0002-9343(25)00549-2/abstract
References:
DOI: 10.1016/j.amjmed.2025.08.016
Image Credits: Alex Dolce, Florida Atlantic University
Keywords:
Human health, Diets, Cardiovascular disease, Symptomatology, Nutrition, Food additives, Food preservatives, Food chemistry, Food production, Food adulteration, Foods, Obesity, Age groups, Adults, Population, Physical exercise, Public health
Tags: artificial additives in foodcardiovascular disease risk factorschildren’s diet and ultra-processed foodschronic inflammation and nutritionconvenience foods and health risksdietary shifts in American diethealth implications of processed foodshs-CRP as inflammation markerimpact of processed snacks on healthnutritional landscape transformationsystemic inflammation and dietultra-processed foods and inflammation
