Ultraprocessed foods (UPFs), a category that includes soda, packaged snacks and processed meats, make up more than half of the average American’s daily calories. Now, a new study suggests that eating more of these foods is linked to higher levels of systemic inflammation.
Researchers at Florida Atlantic University’s Charles E. Schmidt College of Medicine analyzed data from more than 9,200 U.S. adults and found that those who consumed the most UPFs had significantly higher levels of high-sensitivity C-reactive protein (hs-CRP), a marker of inflammation and an important predictor of cardiovascular disease. The findings were published in The American Journal of Medicine.
Compared to adults in the lowest intake group (0% to 19% of calories from UPFs), those consuming 60% to 79% of daily calories from UPFs were 11% more likely to have elevated hs-CRP levels. Even moderate intake (40% to 59%) was associated with a 14% higher likelihood.
Certain groups showed stronger links. Adults aged 50 to 59 had a 26% higher risk of elevated inflammation compared with those 18 to 29. Obesity raised the risk by 80%, while smoking was linked to a 17% increase.
“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 and chair of FAU’s Department of Medicine.
The researchers noted that while the study strengthens evidence connecting UPFs to inflammation and chronic disease, context matters.
“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 co-author Charles H. Hennekens, M.D., FACPM, FACC.
Still, nutrition experts caution against lumping all processed foods together. UPFs are generally defined by their degree of industrial processing and additives, but many processed foods, such as frozen vegetables, canned beans or fortified cereals, can play a valuable role in affordable, accessible nutrition. The challenge lies in distinguishing between foods that add convenience without sacrificing health, and those that drive excess calories, sodium or added sugars.
The authors drew a parallel to tobacco, noting that it took decades of evidence and policy shifts to reduce cigarette use. They suggest that public health action on UPFs may follow a similar path, but acknowledge barriers such as food access, affordability and industry influence.
For now, the study reinforces the value of emphasizing whole and minimally processed foods while recognizing that balanced, realistic dietary patterns are shaped not just by individual choices but also by broader systems of food availability and cost.
The study did not specify direct external funding. Data came from the National Health and Nutrition Examination Survey (NHANES), conducted by the U.S. Centers for Disease Control and Prevention.