Study Links Ultra-Processed Foods to Increased Inflammation and Health Risks
A recent study published in The American Journal of Medicine has established a link between the consumption of ultra-processed foods (UPFs) and higher levels of inflammation in the body. Researchers analyzed data from over 9,200 participants in the National Health and Nutrition Examination Survey. The findings indicate that individuals who consumed the most UPFs had an 11% higher likelihood of elevated levels of high sensitivity C-reactive protein, a marker for inflammation associated with cardiovascular disease. This risk increased to 14% for those consuming moderate levels of UPFs (40-59% of daily calories). The study also highlighted that adults aged 50 to 59 had a 26% higher risk of inflammatory markers compared to those aged 18 to 29, and individuals with obesity showed an 80% higher risk. Experts, including study co-author Allison H. Ferris, MD, and nutritionists Jessica Cording, RD, CDN, and Sonya Angelone, RDN, emphasize that UPFs contain substances not naturally found in foods, which can alter the...