Ultra-Processed Foods Cause Inflammation, Linked to Cardiovascular Disease: Study

Researchers have found that adults who consume the highest amounts of ultra-processed foods are 11% more likely than other groups to test positive for a major cardiovascular disease marker.

A new study suggests that people who eat large amounts of ultra-processed foods (UPFs) tend to have elevated levels of a protein associated with inflammation, which serves as a key marker for cardiovascular disease risk.

In findings published in The American Journal of Medicine on September 3, researchers linked UPF consumption to an increased level of a C-reactive protein (hs-CRP), which signals inflammation and strongly predicts future cardiovascular disease.

Ultra-processed foods are heavily manufactured products that contain various additives, like sugars, unhealthy fats and salt, which are designed to enhance flavor, extend shelf life, or improve texture without providing any nutritional value. They include sugary drinks, packaged snacks, instant noodles and processed meats.

Researchers have previously linked consumption of these foods to numerous long-term health risks, including adverse effects on male cardiometabolic and reproductive health, higher risks of lung cancer, increased blood pressure, childhood prediabetes, obesity, non-alcoholic fatty liver disease (NAFLD) and other chronic diseases, particularly among children.

Additional research has also shown that heavy marketing of UPFs to teens and young adults drives higher junk food consumption, compounding the risks of serious health consequences.

In response to these targeted practices and the associated health risks, processed food lawsuits are being investigated against major manufacturers such as Kraft Heinz, Coca-Cola, General Mills and Kellogg’s, alleging that these companies knew, or should have known, about the long-term health harms of UPFs but prioritized profits over consumer well-being.

In the new study, scientists from Pennsylvania and Florida analyzed data from the National Health and Nutrition Examination Survey (NHANES), focusing on ultra-processed foods as a percentage of total energy intake.

Led by Kevin Sajan, the research team found participants consumed a median of 35% of their daily calories from UPFs, ranging from 0% to 19% in the lowest group, 40% to 59% in the moderate UPF group, and 60% to 79% in the highest.

After adjusting for factors such as age, gender, smoking, physical activity and other health indicators, researchers found that participants in the highest UPF intake group had an 11% higher likelihood of elevated hs-CRP levels compared to those in the lowest intake group. 

The moderate intake group showed a 14% increase, while those consuming 20 to 39% of their energy from UPFs had a smaller, statistically insignificant 7% increase.

The likelihood of elevated hs-CRP was particularly high among adults aged 50 to 59, who faced a 26% higher risk compared to those aged 18 to 29. Obesity was associated with an 80% higher risk compared to having a healthy weight, while smokers had a 17% higher risk than those who never smoked.

“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.”

— Allison H. Ferris, Ultra-processed foods and increased high sensitivity C-reactive protein

Individuals who reported no physical activity did not show a statistically significant increase in risk compared with those who met physical activity guidelines.

Processed Foods Lawsuits

In December 2024, one of the first UPF lawsuits was filed by Bryce Martinez against the food industry, alleging that products sold by major brands like Kraft Heinz, Coca-Cola and General Mills were aggressively marketed to children and low-income communities without proper warnings, despite known health risks, leading to Martinez’ childhood diabetes and NAFLD.

However, last month, a federal judge dismissed the lawsuit, ruling that the claims were overly broad and vague, lacking a clear legal basis or a specific link between the plaintiff’s injuries and any particular product, ingredient or brand. 

The decision is likely to affect how current and future plaintiffs pursue claims and structure lawsuits alleging that routine consumption of ultra-processed foods contributed to type 2 diabetes or NAFLD in themselves or their children.

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