What happens to your body when you eat too many ultra-processed foods

"Ultra-processed foods (UPFs) are industrially altered products - like soda, snacks and processed meats - packed with additives and stripped of nutrients. 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. 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."

"show that participants consumed a median of 35% of their daily calories from UPFs, ranging from just 0% to 19% in the lowest group to 60% to 79% in the highest. After accounting for factors like age, gender, smoking, physical activity and other health indicators, researchers found that individuals in the highest UPF intake group (60% to 79% of daily calories) had an 11% higher likelihood of elevated hs-CRP levels compared to those in the lowest intake group."

Ultra-processed foods (UPFs) are industrially altered, additive-rich products with reduced nutrients that comprise about 60% of adult caloric intake and nearly 70% for children in the United States. UPFs decrease nutritional value, extend shelf life, and encourage overconsumption. High UPF intake associates with elevated risks of obesity, cancer, metabolic and cardiovascular diseases, mental health issues, and premature mortality. Elevated UPF consumption correlates with higher levels of high-sensitivity C-reactive protein (hs-CRP), a marker of systemic inflammation and a predictor of cardiovascular disease, with the highest consumers showing increased likelihood of elevated hs-CRP.

Read at ScienceDaily