New research shows ultra-processed plant-based foods may trigger the same gut inflammation markers as ultra-processed meat products, reinforcing that the degree of food processing — not its origin — is the key factor in metabolic health outcomes.
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A growing body of research suggests that ultra-processed plant-based foods trigger gut inflammation markers at rates comparable to ultra-processed meat products, adding new complexity to the assumption that swapping animal products for plant-based alternatives automatically improves metabolic health.
The findings build on a wave of recent studies examining the role of food processing — rather than food origin — as the primary driver of chronic inflammation. A massive review published by Forks Over Knives recently presented what researchers called the strongest evidence yet linking ultra-processed foods broadly to a range of health problems, including elevated C-reactive protein and interleukin-6 — two key biomarkers for systemic and gut-level inflammation. What's notable in the latest data is that these markers didn't discriminate based on whether the ultra-processed food in question was a beef hot dog or a plant-based one.
This tracks with what VegOut has been reporting for months. Earlier this year, we covered research showing that ultra-processed plant-based foods raise cardiovascular risk nearly as much as their meat equivalents, a finding that challenged a convenient narrative in the food industry. The gut inflammation data reinforces the same core insight: the degree of processing matters enormously, and a plant-based label on the front of a package doesn't neutralize what's happening in the ingredient list on the back.
Researchers point to several likely mechanisms. Emulsifiers like carboxymethylcellulose and polysorbate-80 — common in both plant-based meat analogues and conventional processed foods — have been shown in animal models to degrade the gut's protective mucus layer, allowing bacteria to trigger inflammatory responses. High levels of refined seed oils also play a role. A University of California, Riverside study recently linked soybean oil — one of the most widely used cooking and processing oils in the United States — to gut dysbiosis and obesity-related inflammation in mice. That same oil is a staple ingredient in many popular plant-based burgers and sausages.
The challenge, as nutrition experts recently told Nutrition Insight, is that most consumers still struggle to identify ultra-processed foods in the first place. The NOVA classification system — the framework most researchers use — categorizes foods by degree of industrial processing, but it doesn't appear on any label at the grocery store. That gap between scientific understanding and consumer awareness is widening, even as cities like San Francisco begin taking legal action against ultra-processed food manufacturers.
None of this means plant-based eating is a dead end — far from it. Whole-food plant-based diets consistently outperform standard Western diets across virtually every measure of gut health, cardiovascular function, and longevity. The distinction is between a diet built around beans, whole grains, vegetables, and nuts versus one built around highly engineered analogues designed to mimic the taste and texture of meat. Both can carry a plant-based label. Only one consistently delivers the health outcomes people are shopping for. As the science sharpens, the real dividing line in nutrition keeps shifting from what we eat to how much that food has been transformed before it reaches us.
Feature image by Mark Stebnicki on Pexels
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Adam Kelton
Adam Kelton is a writer and culinary professional with deep experience in luxury food and beverage. He began his career in fine-dining restaurants and boutique hotels, training under seasoned chefs and learning classical European technique, menu development, and service precision. He later managed small kitchen teams, coordinated wine programs, and designed seasonal tasting menus that balanced creativity with consistency.
After more than a decade in hospitality, Adam transitioned into private-chef work and food consulting. His clients have included executives, wellness retreats, and lifestyle brands looking to develop flavor-forward, plant-focused menus. He has also advised on recipe testing, product launches, and brand storytelling for food and beverage startups.
At VegOut, Adam brings this experience to his writing on personal development, entrepreneurship, relationships, and food culture. He connects lessons from the kitchen with principles of growth, discipline, and self-mastery.
Outside of work, Adam enjoys strength training, exploring food scenes around the world, and reading nonfiction about psychology, leadership, and creativity. He believes that excellence in cooking and in life comes from attention to detail, curiosity, and consistent practice.
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