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Ultra-processed foods are altered products like soda, snacks and processed meats. These are packed with additives and stripped of nutrients. These kind of products reduce nutritional value of foods.
Ultra-processed foods can cause various health problems
Washington DC: Recent research conducted in Charles E. Schmidt College of Medicine of Florida Atlantic University shows that people who regularly take the most Ultra-processed foods (UPFs) have higher levels of high-sensitivity C-reactive protein (hs-CRP) which is a sensitive marker of inflammation as well as strong predictor of heart diseases.
Ultra-processed foods are altered products like soda, snacks and processed meats. These are packed with additives and stripped of nutrients. These kind of products reduce nutritional value of foods.
Those who majorly consume these foods has been linked to risks of obesity, cancer, metabolic and heart diseases, mental health issues and premature death. In the US, Ultra-processed foods account for about 60% of daily calorie intake. A recent study found that high consumption of these foods can increase levels of hs-CRP, a key indicator of inflammation in the body.
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According to studies, UPFs reduce nutritional value, extend the shelf life of foods, and increase people's food intake. Approximately 60% of daily calories in the US come from these foods. Excessive consumption can increase the risk of obesity, cancer, metabolic and cardiovascular diseases, mental health problems, and premature death.
This study of 9,254 US adults found that, on average, 35% of their calories came from UPFs. Those with a UPF intake of 60% to 79% had an 11% higher hs-CRP level. Those with a moderate intake (40% to 59%) had a 14% increase. Those with a 20% to 39% intake experienced a 7% increase, which was not statistically significant.
Those aged 50 to 59 years had a 26% higher increase in levels of this inflammatory marker. Obese individuals had an 80% increased risk, while smokers had a 17% higher risk. However, those who did not engage in physical activity did not show any significant increase in risk.
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FAU Department Head and senior author Dr. Alison H. Ferris said, "This study clearly shows that high consumption of UPFs increases inflammation in the body, which can lead to many serious diseases."
Dr Charles H Henkens explained that hs-CRP is a reliable indicator of inflammation and helps predict future cardiovascular disease. He said that healthcare professionals should educate their patients about the risks of UPFs and the benefits of consuming whole foods.
The authors stated that just as awareness and policy changes against tobacco took decades, understanding and preventing the harms of UPFs will also take time. Large multinational companies play a major role in this market, so governments must develop policies to improve food labeling, reduce harmful additives, and promote healthier alternatives.
