Ultra-processed foods (UPFs) are industrially altered products – such as soft drinks, sweet and savory packaged snacks, prepared pizzas, and processed meats. Hundreds of new ingredients, previously unknown to the human body, now make up nearly 60% of the average adult’s diet and almost 70% of children’s diets in the United States. “These products reduce nutritional value, extend shelf life, and tend to increase how much people consume. In the U.S., UPFs account for about 60% of daily calorie intake. High consumption of these foods has been linked to greater risks of obesity, cancer, metabolic and cardiovascular diseases, mental health issues, and even premature death.” (Galoustian, 2025)
“New research from Florida Atlantic University’s Charles E. Schmidt College of Medicine shows that people who consume the most UPFs have significantly higher levels of high-sensitivity C-reactive protein (hs-CRP), a sensitive marker of inflammation and a strong predictor of cardiovascular disease.
Until now, there have been limited data from nationally representative U.S. populations on the link between UPF intake and hs-CRP levels.” (Galoustian, 2025; Sajan et al., 2025)
Ultra-Processed Foods Dominate Modern Diets
UPFs are “designed to last longer, taste appealing, and encourage overeating while providing little nutritional value. In fact, UPFs supply about 60% of the calories consumed each day in the U.S. A growing body of research links heavy consumption of these foods to increased risks of obesity, cancer, heart and metabolic diseases, mental health disorders, and even early death.” (Florida Atlantic University, 2025; Sajan et al., 2025)
Inflammation and UPFs: The Link Revealed
This newly published study from Florida Atlantic University’s Charles E. Schmidt College of Medicine has uncovered a clear connection between UPF intake and inflammation in the body. These researchers found that people who eat the most UPFs have much higher levels of high-sensitivity C-reactive protein (hs-CRP), a reliable indicator of inflammation and a strong predictor of cardiovascular disease. Previously, there was little nationally representative data in the U.S. exploring how UPF consumption relates to hs-CRP levels.
“According to findings published in The American Journal of Medicine, participants got a median of 35% of their daily calories from UPFs. Consumption ranged from 0% to 19% in the lowest group to 60% to 79% in the highest. After adjusting for age, gender, smoking, physical activity, and other health factors, those in the highest UPF group (60% to 79% of daily calories) were 11% more likely to have elevated hs-CRP levels than those in the lowest group. Even moderate consumers (40% to 59%) showed a 14% higher likelihood, while the group consuming 20% to 39% had a smaller, statistically insignificant 7% increase.” (Florida Atlantic University, 2025; Sajan et al., 2025)
Who Faces the Greatest Risk?
“The likelihood was especially high in certain groups. Adults aged 50 to 59 had a 26% higher risk of elevated inflammatory markers compared to those aged 18 to 29. Obesity contributed to an 80% higher risk compared to people with a healthy weight. Current smokers also had a higher risk (17%) than people who never smoked. Interestingly, individuals who reported no physical activity did not have a statistically significant increase in risk compared to those who met activity guidelines.” (Florida Atlantic University, 2025; Sajan et al., 2025)
“These findings, based on a large and nationally representative sample of U.S. adults, clearly show that 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, professor and chair of the FAU Department of Medicine. “These results carry important implications not only for clinical practice and public health strategies but also for future research aimed at understanding and reducing the health risks associated with ultra-processed food consumption.” (Florida Atlantic University, 2025; Sajan et al., 2025)
Researchers analyzed data from 9,254 U.S. adults in the National Health and Nutrition Examination Survey, including diet, hs-CRP and other health factors. UPF intake was measured as a percentage of total calories and grouped into four levels. They used statistical methods, including logistic regression, to examine the link between UPF consumption and inflammation. (Florida Atlantic University, 2025; Sajan et al., 2025)
Expert Insights on Inflammation Markers
“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 Charles H. Hennekens, M.D., FACPM, FACC, co-author, the First Sir Richard Doll Professor of Medicine and Preventive Medicine, and senior academic advisor, Schmidt College of Medicine. “We believe that health care professionals may wish to consider actively engaging with their patients about the risks of UPFs and benefits of increasing whole food consumption.”
“The authors also highlight a significant rise in colorectal cancer rates in the U.S., particularly among younger adults. They suggest that increased consumption of UPFs may be a contributing factor, along with its potential role in several other gastrointestinal diseases.” (Florida Atlantic University, 2025; Sajan et al., 2025)
Lessons From Tobacco History
“Drawing a parallel to the history of tobacco, the authors note that it took decades for mounting evidence and the efforts of progressive health officials to lead to policies discouraging cigarette use. They believe a similar trajectory is likely for UPFs, with growing awareness eventually driving meaningful public health action.” (Florida Atlantic University, 2025; Sajan et al., 2025)
“The multinational companies that produce ultra-processed foods are very influential, much like tobacco companies were in the past, so policy changes to promote whole foods and reduce UPF consumption may take time,” said Hennekens. “However, government efforts to reduce harmful additives, improve food labeling, and promote healthier options in programs and schools are important steps in the right direction. At the same time, health care providers should be aware of the challenges many people face in accessing affordable, healthier choices, which calls for a broader and coordinated public health response.” (Florida Atlantic University, 2025; Sajan et al., 2025)
Note: Study co-authors are Kevin Sajan, a medical student at Geisinger Commonwealth School of Medicine; Nishi Anthireddy, a medical student at FAU; Alexandra Matarazzo, a medical student at FAU; and Caio Furtado, M.D., a resident physician in FAU’s internal medicine residency program.
References
Florida Atlantic University. Eating Ultra-Processed Foods Could Be as Harmful as Smoking. Sci Tech Daily. October 13, 2025. Available at: https://scitechdaily.com/eating-ultra-processed-foods-could-be-as-harmful-as-smoking/
Galoustian G. High intake of ultra-processed foods linked to systemic inflammation. September 9, 2025. Available at: https://www.fau.edu/newsdesk/articles/ultra-processed-foods-inflammation.php
Sajan K, Anthireddy N, Matarazzo A, Furtado C, Hennekens CH, Ferris A. Ultra-processed foods and increased high sensitivity C-reactive protein. American Journal of Medicine. 2025:S0002-9343 (25)00549-2. doi: 10.1016/j.amjmed.2025.08.016.
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