Low-Grade Inflammation and Ultra-Processed Foods Consumption: A Review

Abstract

Low-grade inflammation alters the homeostasis of the organism and favors the onset of many chronic diseases. The global growth in the prevalence of noncommunicable diseases in recent years has been accompanied by an increase in the consumption of ultra-processed foods (UPF). Known to be hyperpalatable, economic and ready-to-eat, increased consumption of UPF has already been recognized as a risk factor for several chronic diseases. Different research groups have tried to investigate whether UPF consumption could promote low-grade inflammation and thus favor the development of noncommunicable diseases. Current evidence highlights the adverse health effects of UPF characteristics, not only due to the nutrients provided by a diet rich in UPF, but also due to the non-nutritive components present in UPF and the effect they may have on gut health. This review aims to summarize the available evidence on the possible relationship between excessive UPF consumption and modulation of low-grade inflammation, as potential promoters of chronic disease.

Ultra-processed food exposure and adverse health outcomes: umbrella review of epidemiological meta-analyses

“…In contrast, our umbrella review shows compelling evidence (class I) that supports direct associations between greater dietary exposure to ultra-processed foods and higher risks of adverse health outcomes spanning cardiometabolic diseases, common mental disorders, and mortality. These findings support recommendations to consider overall diet quality in nutritional epidemiology,79 and they suggest that higher consumption of ultra-processed foods within broader dietary patterns may have synergistic or compounded consequences compared with lower intakes, as hypothesised elsewhere 12131415…”

“…For example, some characteristics of ultra-processed foods include alterations to food matrices and textures, potential contaminants from packaging material and processing, and the presence of food additives and other industrial ingredients, as well as nutrient poor profiles (for example, higher energy, salt, sugar, and saturated fat, with lower levels of dietary fibre, micronutrients, and vitamins) 612. Although mechanistic research is still in its infancy, emerging evidence suggests that such properties may pose synergistic or compounded consequences for chronic inflammatory diseases and may act through known or plausible physiological mechanisms including changes to the gut microbiome and increased inflammation 1213141516. Researchers, public health experts, and the general public have shown considerable interest in ultra-processed dietary patterns, foods, and their constituent parts given their potential role as modifiable risk factors for chronic diseases and mortality.…”

Ultra-Processed Food Exposure and Adverse Health Outcomes: An Umbrella Review of Epidemiological Meta-Analyses

“…Our umbrella review reveals compelling evidence (Class I and/or "Moderate" quality) that supports direct associations between greater dietary exposure to ultraprocessed foods and higher risks of poorer health spanning cardiometabolic, common mental disorder, and mortality outcomes. These findings support recommendations to consider overall diet quality in nutritional epidemiology 79 and suggest that higher consumption of ultra-processed foods within broader dietary patterns may have synergistic or compounded consequences compared to lower intakes, as hypothesised elsewhere [12][13][14][15] .…”

“…For example, some characteristics of ultra-processed foods include alterations to food matrices and textures, potential contaminants from packaging material and processing, the presence of food additives and other industrial ingredients, as well as nutrient-poor profiles (e.g., higher energy, salt, sugar, and saturated fat, with lower levels of dietary fibre, micronutrients, and vitamins) 6,12 . While mechanistic research is still in its infancy, emerging evidence suggests that such properties may pose synergistic or compounded consequences for chronic inflammatory diseases and may act through known or plausible physiological mechanisms including changes to the gut microbiome and increased inflammation [12][13][14][15][16] . Researchers, public health experts, and the general public have shown considerable interest in ultraprocessed dietary patterns, foods, and their constituent parts given their potential role as modifiable risk factors for chronic diseases and mortality.…”

Ultra-processed food consumption, mediating biomarkers, and risk of chronic obstructive pulmonary disease: a prospective cohort study in the UK Biobank

“…Participants with higher UPF intake had higher leukocyte counts which was consistent with a previous hypothesis that UPF intake is associated with chronic inflammation. 46 The literature suggests that inflammation involves a complex network of interactions among various immune-related factors, including C-reactive proteins and lymphocytes, which may in turn induce ongoing respiratory tissue damage and injury. 47 UPF consumption was also linked to increased levels of glucose and lipid metabolism.…”