September 29 (UPI) – New studies have shown that the largest consumer of super processed foods has a “significant” level of protein related to systemic inflammation that can know cardiovascular disease.
Simple observation studies conducted by researchers at Florida Atlantic University in Boca Raton Post On September 3, in the US medical journal, we found that there is a correlation between the most high-sensitivity C-reactive protein (HS-CRP), the well-known inflammatory markers and heart disease, stroke and type 2 diabetes.
The result is a “important influence” in understanding the health risk of UPF, and the authors urged patients to “actively” with patients about the risks of UPF and the increase in overall food consumption.
The definition of super processed foods is based on the “group 4” of the NOVA classification system, which includes products such as sugar sweet and refreshing drinks, sweet packaging snacks, processed meat products and pre -prepared frozen dishes.
The author, led by Dr. Allison Ferris, a professor and chairman of the FAU Medical School, explained factors such as age, gender, smoking, physical activity and other health indicators, and then 40%and 79%of daily calories in the UPF had a very high possibility of HS-CRP levels that consumed UPFs. I found it.
High levels of HS-CRP are considered one of the most accurate initial indicators of cardiovascular disease and atherosclerosis or atherosclerosis in healthy patients.
Protein is produced by the liver in response to arterial inflammation and is closely related to obesity and metabolic syndrome, which is a collection of conditions that increase the risk of heart disease.
In this study, Ferris and her colleagues saw the health records of more than 9,000 participants in the disease control and prevention center. National Health and Nutrition Examination Survey And for the first time, the correlation reported data on the participants’ UPF intake and HS-CRP measurement.
They found that UPFs were 11% more likely to increase HS-CRP levels compared to the lowest consumer groups among the best UPF intake groups, which account for 60% to 79% of daily calories.
Even UPF consumers, who are medium at 40% to 59% of calorie intake, have increased 14%, while people with 20% to 39% intake increased 7%.
Sub -groups such as the elderly, obesity, and current smokers also showed a higher correlation between UPF intake and inflammation increase. The author has evidence that the effect of ultra -treatment foods is the largest among individuals who are already vulnerable to systemic inflammation. “
“As long as we know, we haven’t seen previous data or studies that were watching the connection between HS-CRP and the consumption of super-treatment,” Ferris said. “We already knew that the UPF caused a pretty inflammatory response in our body, so it was reasonable that this hypothesis would shake in our minds.”
The result is “UPF is not good for us and we discuss it with patients, and we also say that we should eat more supportive evidence with our patients as a doctor who discusses with patients.
“In the United States, our exposure to this food is considerably higher than other regions of the world, so it should be very clear about the influence of ultra -treated foods.”
She added that the implicit trade off with UPFS is convenient. Additives and preservatives in them enable long lifespan, which fits well with busy schedules and busy lifestyles.
“But we must recognize that convenience is dangerous,” she said. “I tell people to do two things. No. 1, go shopping on the outer edge of the grocery store. If you think about it, if you go around the outside edge of the store, there are places with refrigerants, fresh foods, agricultural products and protein sources.
“By doing so, it will naturally reduce the amount of super processed foods that you put in your body by selecting what your name is.”
Meanwhile, she said she should look at the list of foods in the food. And “If you can visualize what they are, it’s the type of food you want. But don’t know what the name looks like on the list is probably something you need to be far away.”
Ferris also advised that it is not realistic to completely remove the UPF in a typical diet, but “80%will be great and incredible.”
“I don’t expect anyone to avoid 100% perfect and avoid UPFs, but I think it’s very impressive if it can be 80%. And if we study our research, only 20% of the diet in UPFS is the lowest level of CRP.”
An expert nutritionist who is not connected to the FAU research said it is important not to suggest causal relationships, but to show the correlation between high levels of HS-CRP and UPF consumption.
Angela Zivkovic, an associate professor at California-Davis University, said, “To date, most existing studies that connect the processed foods and some kinds of health are observed to this date.
She added the data of the national health and nutrition examination, based on the reports reported by people.
Zivkovic said to the UPI, “We will discover more and more observation studies, and very extensive disease results and the connection between biomarkers.
“The problem is that this is helpful to help us actually understand anything or to see the obvious thing we already know.
For example, she pointed out that the consumption of a specific type of food or whether the overall perception that is associated with poor results is pattern and lifestyle remains an open question.
She added: “It is popular now to fix it to the consumption of UPFS, but we don’t know what true ‘problem’ is. What is the consumption of UPFS or the lack of fiber and micro nutrients?
“Or consumption of UPFS is actually the easiest signal to describe healthy diet/lifestyle patterns, and actual criminals are lack of exercise, sleep, vaping, stress or socioeconomic factors. etc.? “
