The DOI matches its Crossref record; 22 of the 22 references it cites were found in a registry or an index.
Low-Grade Inflammation and Ultra-Processed Foods Consumption: A Review
Open accessAbstract
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.
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“These fats have been shown to increase systemic inflammation, which can hinder the recovery process [72].”
From Youth and Adolescent Athlete Musculoskeletal Health: Dietary and Nutritional Strategies to Optimise Injury Prevention and Support Recovery (2024) · cites this paper as [72]
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Cites
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EDC-2: the endocrine society's second scientific statement on endocrine-disrupting chemicals
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Dietary factors and low-grade inflammation in relation to overweight and obesity
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“At present, it is not well-established which biomarkers can best represent low-grade inflammation, although among the most widely used in scientific studies are soluble mediators (chemokines and cytokines), acute-phase proteins (fibrinogen and C-Reactive Protein (CRP)) or blood cellular markers (granulocytes and total…”
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Cited by
Lane, M. M., Gamage, E., Du, S., Ashtree, D. N., McGuinness, A. J., Gauci, S., Baker, P., Lawrence, M., Rebholz, C. M., Srour, B., et al. (2024) · BMJ · doi:10.1136/bmj-2023-077310 · Cited by 1,153
Tkaczenko, H., & Kurhaluk, N. (2025) · International Journal of Molecular Sciences · doi:10.3390/ijms26031098 · Cited by 80
Alcock, R., Hislop, M., Vidgen, H. A., & Desbrow, B. (2024) · Journal of Functional Morphology and Kinesiology · doi:10.3390/jfmk9040221 · Cited by 33
He, Q., Sun, M., Zhao, H., Sun, N., Han, Q., Feng, Z., Li, T., Wang, Y., Li, G., Ma, Z., et al. (2023) · Food & Function · doi:10.1039/d3fo02069j · Cited by 24
Fung, T. T., Rossato, S. L., Chen, Z., Khandpur, N., Rodriguez-Artalejo, F., Willett, W. C., Struijk, E. A., & Lopez-Garcia, E. (2024) · The American Journal of Clinical Nutrition · doi:10.1016/j.ajcnut.2024.05.006 · Cited by 24
Ataei Kachouei, A., Kamrani, F., Haghighatdoost, F., Mohammadifard, N., Najafi, F., Farshidi, H., Lotfizadeh, M., Kazemi, T., Karimi, S., Roohafza, H., et al. (2024) · BMC Public Health · doi:10.1186/s12889-024-20369-0 · Cited by 18
Metadata
- Authors
- Tristan Asensi, M., Napoletano, A., Sofi, F., & Dinu, M.
- Venue
- Nutrients
- Publisher
- MDPI AG
- Published
- 2023-03-22
- Volume
- 15
- Issue
- 6
- Pages
- 1546
- ISSN
- 2072-6643 (ISSN-L)
- OpenAlex
- W4360616286
- Cited by
- 257
- References
- 22
- FWCI
- 59.19
- Type
- journal article
- Language
- en
- Open access
- gold
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