High consumption of over-processed food

Extremely processed foods (UPF) are industrially modified products-such as soda, snacks and processed meats-strokes with additives and stripped nutrients. Hundreds of new ingredients, which are previously unknown to the human body, now account for almost 60% of the adult diet and almost 70% of children’s diet in the United States.

These products reduce nutritional value, extend life and tend to increase how many people consume. In the US, UPFS represents about 60% of daily calorie intake. High consumption of these foods has been linked to greater risk of obesity, cancer, metabolic and cardiovascular disease, mental health problems and even premature death.

The new study by Charles E. Schmidt College of Medicine of the University of Florida University shows that people who consume most upfs have significantly higher levels of high-sensitivity C-reactive protein (HS-CRP), sensitive inflammation and potent of cardiovascular disease.

Until now, there have been limited data from national representative US populations on the relationship between UPF intake and HS-CRP levels.

Results of the study, published in The American Medicine MagazineThey show that participants consumed an average of 35% of their daily calories from upfs, ranging from only 0% to 19% in the lowest group to 60% to 79% at higher. After recording factors such as age, gender, smoking, physical activity and other health indicators, the researchers found that people in the highest UPF entrance group (60% to 79% of daily calories) had an 11% higher chance of increased HS-CRP levels compared to lower levels. Even the moderate consumers of UPF (40% to 59%) showed an increase of 14% of the probability. Those with 20% to 39% hiring had a lesser, non -significant increase of 7%.

The probability was particularly high in some groups. Adults aged 50 to 59 years had a 26% higher risk of increased inflammatory markers compared to those aged 18 to 29 years. Today’s smokers also had a higher risk (17%) than people who never smoke. Interestingly, people who did not report physical activity did not have a statistically significant increase in risk compared to those who meet the activity lines.

These findings, based on a large and national representative sample of US adults, clearly show that people who consume the highest amounts of over-processed foods have significantly higher levels of high-sensitivity C-reaction protein, a basic indicator of inflammation. These results have a significant impact not only on clinical practices and public health strategies, but also for future research aimed at understanding and reducing health risks associated with highly processed food consumption. “

Allison H. Ferris, MD, FACP, Senior Author, Professor and President of the FAU Medical Department

The researchers analyzed data from 9,254 US adults in the national health and nutrition examination research, including nutrition, HS-CRP and other health agents. UPF intake was measured as a percentage of total calories and grouped on four levels. They used statistical methods, including accounting regression, to examine the relationship between consumption and inflammation of UPF.

“C-reactionary protein is produced by the liver and the HS-CRP protein test is a simple, accessible and extremely sensitive measure of inflammation, as well as a reliable predictor and higher academic advisers, Sencidator, the first professor of medical and medical medical and medical professor. “We believe that healthcare professionals may want to actively consider their patients about the dangers of UPFs and the benefits of increasing the whole food consumption.”

The authors also underline a significant increase in colon cancer rates in the US, especially among the younger adults. They suggest that increased consumption of upfs can be a factor that contributes, along with its possible role in several other gastrointestinal diseases.

By drawing parallel to the history of tobacco, the authors note that it took decades to increase the evidence and the efforts of progressive health officials to lead to policies that discourage the use of cigarettes. They believe that a similar trajectory is likely for upfs, with increasing awareness eventually leading to significant public health action.

“Multinational companies that produce highly processed foods are very influential, as tobacco companies have been in the past, so political changes to promote whole food and reduce UPF consumption may take time,” Hennekens said. “However, government efforts to reduce harmful additives, improve food labeling and promote the healthiest choices in programs and schools are significant steps in the right direction, at the same time, health care providers must be aware of the challenges that are well -groomed, health ”.

The co-authors of the study are Kevin Sajan, a medical student at the Geisinger Commonwealth School. Nishi Anthireddy, a medical student at FAU. Alexandra Matarazzo, Medical Student at FAU. and Caio Furtado, MD, a resident of FAU’s internal medicine program.