Johns Hopkins Study Links Ultra-Processed Foods to Arthritis

Researchers at Johns Hopkins Bloomberg School of Public Health analyzed U.S. national health survey data and published their findings in the American Journal of Preventive Medicine. The study identified a clear association between higher consumption of ultra‑processed foods—packaged items high in fat, salt, sugar and additives—and self‑reported arthritis, including both osteoarthritis and rheumatoid arthritis, in older adults.

Health experts advise that limiting pro‑inflammatory foods and incorporating anti‑inflammatory staples can support the immune system and reduce joint pain. Recommended foods include turmeric and ginger, green leafy vegetables, berries, fatty fish, nuts and seeds, extra‑virgin olive oil, cooked tomatoes, and green tea, all of which contain compounds that help lower inflammation.