HealthDay News — Consuming high levels of ultraprocessed foods is associated with increased levels of high-sensitivity C-reactive protein (hsCRP), according to a study published online Sept. 3 in The American Journal of Medicine. Kevin Sajan, from Geisinger Commonwealth School of Medicine in Scranton, Pennsylvania, and colleagues examined whether people with increased consumption of ultraprocessed foods have significantly increased hsCRP using data from a sample of 9,254 participants of the U.S. National Health and Nutrition Examination Survey. After adjustment for these confounders, those consuming 60 to 79 percent ultraprocessed foods had significantly increased hs-CRP (relative risk, 1.11; 95 percent confidence interval, 1.01 to 1.21; P < 0.05) compared with those consuming 0 to 19 percent. Significantly increased hs-CRP was also seen for those with 40 to 59 percent intake (relative risk, 1.14; 95 percent confidence interval, 1.03 to 1.27; P < 0.05). Those consuming 20 to 39 percent ultraprocessed foods had a nonsignificant 7 percent increase (relative risk, 1.07; 95 percent confidence interval, 0.98 to 1.16).