Inflammation is called the silent killer, but that doesn't mean its triggers are hard to identify. New research from Florida Atlantic University shows that high consumption of ultra-processed foods is linked to significantly higher levels of inflammation throughout the body.

Ultra-processed foods(UPFs) are those such as soda, chips, crackers and processed meats. They are usually devoid of nutrients and loaded with additives which extend their shelf life and make them harder to resist.

It is estimated the average adult's diet consists of up to 60 percent processed foods and the percentage is even higher for children. High consumption has been linked to numerous health conditions such as obesity, cancer and cardiovascular disease.

FAU researchers from the College of Medicine found those who consume the most UPFs have it reflected in their level of high-sensitivity C-reactive protein. That's a sensitive marker of inflammation and a strong predictor of cardiovascular disease.

Scientists looked at data from more than 9,000 participants in the National Health and Nutrition Examination Survey. The study looked at food intake and hs-CRP, among other things. Intake of processed foods was measured as a percentage of total calories and participants were grouped accordingly.

The likelihood of elevated inflammatory markers was much higher in those who were older, were obese or those who smoked compared to those who were younger, of healthier weight and who never smoked. Older people in the study had a 26 percent higher risk, while obesity was associated with an 80 percent greater risk.

Interestingly, those who were less physically active did not have a statistically significant increase in risk over those who were more active.

"These findings, based on a large and nationally representative sample of U.S. adults, clearly show that people who consume the highest amounts of ultra-processed foods have significantly higher levels of high-sensitivity C-reactive protein, a key marker of inflammation," said Allison H. Ferris, M.D., FACP, senior author, professor and chair of the FAU Department of Medicine. "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."

"C-reactive protein is produced by the liver, and the hs-CRP protein test is a simple, affordable and highly sensitive measure of inflammation as well as a reliable predictor of future cardiovascular disease," said Charles H. Hennekens, M.D. "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."

Click here to read more in The American Journal of Medicine.