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Summary of the American Journal of Medicine. S0002934325005492 https://doi.org/10.1016/j.amjmed.2025.08.016
Dr. Kevin Sajanr et al.

Points

• The study aimed to explore the link between ultra-processed food consumption and elevated high-sensitivity C-reactive protein.
• Researchers utilized data from a nationally representative sample of 9,254 participants from the U.S. National Health and Nutrition Examination Survey.
• A significant increase in hs-CRP was found in individuals consuming 60-79% ultra-processed foods compared to those consuming 0-19%.
• Those consuming 40-59% ultra-processed foods also showed a significantly increased risk of elevated hs-CRP levels.
• These findings emphasize the considerable clinical and public health implications of high ultra-processed food intake on systemic inflammation.

Summary

A cross-sectional study investigated the association between ultra-processed food (UPF) consumption and high-sensitivity C-reactive protein (hs-CRP) levels, a recognized inflammatory marker and predictor of cardiovascular disease. Employing data from the U.S. National Health and Nutrition Examination Survey (NHANES), researchers analyzed a nationally representative sample of 9,254 participants. UPF intake was quantified as a percentage of total energy using the NOVA classification system, with hs-CRP elevation defined as 3 mg/L.

Participants exhibited a median energy intake of 35.0% from UPFs, ranging from 0–19% in the lowest quartile to 60–79% in the highest. The median age was 38.0 years, and 51.8% were women. Elevated hs-CRP levels (≥3 mg/L) were observed in 27.3% of the cohort, with a mean hs-CRP of 1.4 mg/L. Confounding factors included 13.1% current smokers (95% CI: 11.4–15.1%) and 57.2% with no physical activity (95% CI: 55.7–58.7%).

Logistic regression analyses, adjusted for these confounders, revealed a significant association between higher UPF consumption and elevated hs-CRP. Compared to individuals consuming 0–19% UPFs, those with 60–79% intake had a significantly increased risk of elevated hs-CRP [RR= 1.11 (95% CI: 1.01–1.21, p<0.05)]. Similarly, individuals consuming 40–59% UPFs also demonstrated a significantly increased hs-CRP risk [RR= 1.14 (95% CI: 1.03–1.27, p<0.05)]. A non-significant 7% increase was observed in the 20–39% UPF consumption group [RR=1.07 (0.98–1.16, p=ns)]. These findings highlight significant clinical, public health, and research implications concerning dietary patterns and systemic inflammation.

Link to the article: https://www.amjmed.com/article/S0002-9343(25)00549-2/abstract 

References

Sajan, K., Anthireddy, N., Matarazzo, A., Furtado, C., Hennekens, C. H., & Ferris, A. (2025). Ultra-processed foods and increased high sensitivity c-reactive protein. The American Journal of Medicine, S0002934325005492. https://doi.org/10.1016/j.amjmed.2025.08.016