Published in the European Journal of Clinical Nutrition, research led by Dr Sean Millar and Assistant Professor Catherine Phillips, UCD School of Public Health, Physiotherapy and Sports Science, reports that consumption of ultra-processed foods and drinks (UPFDs) is associated with a less optimal inflammatory biomarker profile.

The rising consumption of ultra-processed foods and drinks has become a public health concern in recent years. Changes in global food systems have led to UPFDs becoming readily available and dominating diet in many populations. However, these products typically have high energy density and low nutritional value.

Research over the last decade has shown low-grade systemic inflammation and raised immune activation to be associated with chronic conditions including type 2 diabetes, cardiovascular disease, neurodegenerative disease and many cancers. 

The report concluded that the total effect of UPFD intake on biomarker concentrations is likely due both to higher levels of adiposity related to UPFD consumption and the pro-inflammatory potential of these food and drink products.

Study results

Significant direct effects between UPFD consumption and higher levels of interleukin 6, tumour necrosis factor-alpha, white blood cell counts and constituent neutrophils, basophils, and the neutrophil-to-lymphocyte ratio, were observed in models which controlled for a range of potential confounders, and which additionally adjusted for BMI or WHtR.

Higher levels of adiposity were found to mediate relationships between UPFD intake and biomarkers, with the percentage of total effect mediated ranging from 12.7 to 70.1% for models including BMI, and 13.5 to 64.5% for models including WHtR.

 

Read the full journal article: 

Millar, S.R., Harrington, J.M., Perry, I.J. et al. Associations between ultra-processed food and drink consumption and biomarkers of chronic low-grade inflammation: exploring the mediating role of adiposity. Eur J Nutr 64, 150 (2025). https://doi.org/10.1007/s00394-025-03666-1