Higher intake of ultra-processed foods is associated with elevated plasma concentrations of ten inflammatory and vascular dysfunction biomarkers, including interleukin-18, tumor necrosis factor receptor 2, resistin, thrombomodulin, and C–C motif chemokine 3, in a cohort of 4,475 Swedish adults.

Eating lots of ultra-processed foods introduces high levels of sugar, unhealthy fats, and chemical additives into the body. These substances change the balance of gut bacteria, reducing beneficial compounds that calm inflammation. The gut lining becomes more permeable, allowing bacterial parts and food additives to enter the bloodstream. This triggers immune cells to activate a powerful inflammation switch called NF-kB, which causes the body to produce more inflammatory proteins. These proteins damage the inner lining of blood vessels, making them leaky and sticky, and cause them to release specific markers into the blood. The damaged vessel lining also loses its ability to prevent blood clots, and immune cells are recruited to the area, worsening the damage over time.