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New research from Florida Atlantic University shows that people who consume high amounts of ultra-processed foods, like soda and chips, have significantly higher levels of high-sensitivity C-reactive protein (hs-CRP), a sensitive marker of inflammation and a strong predictor of cardiovascular disease.

“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,” said Allison H. Ferris, MD, senior author, professor and chair of the FAU Department of Medicine, Charles E Schmidt College of Medicine.

Co-author Charles H. Hennekens, MD, is the First Sir Richard Doll Professor of Medicine and Preventive Medicine, and senior academic advisor, College of Medicine. He added that hs-CRP tests are simple, affordable and a highly sensitive measure of inflammation as well as a reliable predictor of future cardiovascular disease. “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,” he said.

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.

Read the press release.