People who eat the most amount of ultra processed food (UPFs) have significantly higher levels of a marker of inflammation, American researchers say.
This group has greater levels of the high-sensitivity C-reactive protein (hs-CRP), which is also a predictor of cardiovascular disease.
The team behind the findings should encourage healthcare professionals to talk directly to patients about ultra processed food, saying that in the same way that it took years of evidence to change cigarette policies, attitudes to UPFs will take a similar route.
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Almost 60% of the average adult American’s diet is made up of UPFs and for children, the figure is almost 70%.
Previously, there hasn’t been much data on the link between UPFs and hs-CRP levels
After looking at data from just over 9,000 people, the team from Florida Atlantic University’s Charles E. Schmidt College of Medicine found that people who ate the largest volume of UPFs (between 60% and 79% and between 40% to 59%) had an 11% and 14% respectively greater risk of heightened levels of hs-CRP levels compared to those who ate significantly fewer UPFs.
The increase was especially high in groups including adults aged 50 to 59, those with obesity, and smokers.
One noteworthy finding was that people who did no physical activity did not have a significant increase in risk compared to those who did the recommended amount of exercise.
Co-author Charles H. Hennekens said: “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.
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“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 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.
“However, government efforts to reduce harmful additives, improve food labelling, 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.
Read more in The American Journal of Medicine.
