People with rheumatic diseases consume ultra-processed foods as about one-fifth of their daily diet, according to a 2026 Greek study of 152 patients. Gram Research analysis shows that older age and higher education levels were associated with eating fewer ultra-processed foods. Since ultra-processed foods may worsen inflammation in people with joint diseases, reducing intake could potentially help manage symptoms, though more research is needed to confirm this benefit.
A new study from Greece found that people with rheumatic diseases, conditions that cause joint inflammation and pain, eat ultra-processed foods as about one-fifth of their daily diet. Researchers also created and tested a simple questionnaire to measure how much processed food people eat. The study included 152 patients with rheumatic diseases and found that older people and those with more education tended to eat fewer ultra-processed foods. According to Gram Research analysis, this matters because ultra-processed foods may make inflammation worse in people already dealing with joint diseases.
Key Statistics
A 2026 cross-sectional study of 152 Greek patients with rheumatic diseases found that ultra-processed foods made up approximately 19% of their total daily food intake, roughly one-fifth of all meals consumed.
Among patients with rheumatic diseases, older age was associated with significantly lower ultra-processed food consumption, with older patients eating fewer processed foods than younger patients (p = 0.040).
The Greek version of the sQ-HPF questionnaire, a tool to measure ultra-processed food intake, demonstrated acceptable internal consistency with a Cronbach’s alpha of 0.70, making it suitable for clinical use.
Patients with tertiary or postgraduate education consumed significantly less ultra-processed food compared to those with lower education levels in the 2026 study of 152 rheumatic disease patients.
The Quick Take
- What they studied: How much ultra-processed food people with rheumatic diseases eat, and whether a new short questionnaire could accurately measure this
- Who participated: 152 patients with rheumatic diseases like rheumatoid arthritis and lupus from Greece, plus 50 healthy people for comparison
- Key finding: People with joint diseases eat ultra-processed foods for about one-fifth (roughly 19%) of their total daily food intake, similar to the general population
- What it means for you: If you have a rheumatic disease, cutting back on ultra-processed foods might help reduce inflammation and improve your symptoms, though more research is needed to confirm this benefit
The Research Details
Researchers recruited 152 patients with rheumatic diseases, which are conditions like rheumatoid arthritis and lupus that cause chronic inflammation in joints and other body parts. They asked these patients detailed questions about what they ate to measure how much ultra-processed food they consumed. Ultra-processed foods are products that have been heavily manufactured and contain many added ingredients like preservatives, artificial flavors, and extra sugar or salt. Examples include packaged snacks, sugary cereals, instant noodles, and fast food.
For the second part of the study, 50 of these patients and 50 healthy people without rheumatic diseases completed a shorter questionnaire called the sQ-HPF. This questionnaire was translated into Greek and tested to see if it could accurately measure ultra-processed food intake. The researchers checked whether the questionnaire gave consistent results and whether it could correctly identify people who ate more or less processed food compared to their actual diet records.
This research approach matters because people with rheumatic diseases need practical tools to track their diet. Many patients don’t realize how much ultra-processed food they’re eating, and a simple questionnaire could help doctors and patients identify areas to improve. By validating the questionnaire in Greek, the researchers made it available for use in clinical settings where Greek-speaking patients receive care.
This study has some strengths and limitations. The strength is that it tested the questionnaire against actual dietary records to verify accuracy. The questionnaire showed acceptable consistency, meaning it gave similar results when used multiple times. However, the study only included Greek patients, so results may not apply to other populations. The sample size of 152 is moderate, which is reasonable for this type of study. The cross-sectional design means researchers only looked at one point in time, so they cannot prove that ultra-processed foods cause worse disease outcomes, only that they are associated with rheumatic diseases.
What the Results Show
The study found that patients with rheumatic diseases consumed ultra-processed foods as approximately 19% of their total daily food intake. This means that roughly one out of every five meals or snacks these patients ate was ultra-processed. Interestingly, this percentage was similar to what healthy people without rheumatic diseases consumed, suggesting that ultra-processed food consumption is a widespread issue affecting both groups.
When researchers looked at which patients ate more or less ultra-processed food, they found some clear patterns. Older patients tended to eat fewer ultra-processed foods compared to younger patients. Patients with higher levels of education, including secondary school, college, or graduate degrees, also ate fewer ultra-processed foods. This suggests that age and education level influence food choices.
One unexpected finding was that people who were in a relationship ate more ultra-processed foods than people who were married. This difference was small but statistically significant, meaning it was unlikely to be due to chance alone. The researchers did not explain why this pattern appeared, so more investigation would be needed to understand this relationship.
The Greek version of the sQ-HPF questionnaire performed well in testing. It showed internal consistency with a Cronbach’s alpha score of 0.70, which means the questions on the questionnaire measured the same concept reliably. Different food groups on the questionnaire had varying levels of importance in predicting ultra-processed food intake, with some food categories being stronger indicators than others. The questionnaire successfully distinguished between people who ate high amounts of ultra-processed foods and those who ate lower amounts.
Previous research has shown that ultra-processed foods are linked to chronic inflammation, weight gain, and worsening of various chronic diseases. This study confirms that people with rheumatic diseases, which are already characterized by chronic inflammation, consume substantial amounts of ultra-processed foods. The finding that about one-fifth of daily intake comes from ultra-processed foods aligns with estimates from other countries showing that ultra-processed foods make up a significant portion of modern diets. The study adds to growing evidence that reducing ultra-processed food intake could be particularly important for people with inflammatory diseases.
This study has several important limitations. First, it only included Greek patients, so the results may not apply to people from other countries with different food cultures and availability. Second, the study was cross-sectional, meaning researchers looked at patients at only one point in time. This design cannot prove that ultra-processed foods cause worse rheumatic disease outcomes, only that they are associated with the disease. Third, the study relied on patients’ memory and self-reporting of what they ate, which can be inaccurate. Fourth, the sample size of 152 patients is moderate, so results should be confirmed in larger studies. Finally, the questionnaire showed some weak factor loadings for certain food groups, suggesting that some questions may not be equally useful for all types of ultra-processed foods.
The Bottom Line
People with rheumatic diseases should consider reducing their ultra-processed food intake as part of their overall disease management strategy. This recommendation has moderate confidence because while research suggests ultra-processed foods worsen inflammation, no study has yet proven that reducing them improves rheumatic disease outcomes. Start by identifying which ultra-processed foods you eat most often and gradually replace them with whole foods like fruits, vegetables, whole grains, and unprocessed proteins. Work with your doctor or a dietitian to develop a plan that works for your specific situation.
This research is most relevant for people diagnosed with rheumatic diseases like rheumatoid arthritis, lupus, or other inflammatory joint conditions. It is also relevant for anyone concerned about inflammation and chronic disease prevention, as ultra-processed foods affect the general population too. Healthcare providers treating rheumatic disease patients should consider discussing diet with their patients. People without rheumatic diseases may also benefit from reducing ultra-processed foods, though the urgency may be lower.
Reducing ultra-processed food intake is a long-term strategy. You may notice improvements in inflammation markers within 4 to 8 weeks of dietary changes, though individual results vary. Significant improvements in joint symptoms and disease activity may take 2 to 3 months or longer. Consistency matters more than perfection, so aim for gradual, sustainable changes rather than dramatic overnight shifts in your diet.
Frequently Asked Questions
How much ultra-processed food do people with rheumatoid arthritis eat?
A 2026 study found that people with rheumatic diseases consume ultra-processed foods as about 19% of their daily diet. This means roughly one out of every five meals or snacks is ultra-processed, similar to the general population.
Can reducing ultra-processed foods help with joint inflammation?
Research suggests that ultra-processed foods may worsen inflammation, so reducing them could potentially help. However, no study has yet proven that cutting back on processed foods improves rheumatic disease symptoms, so more research is needed.
What is the sQ-HPF questionnaire and why does it matter?
The sQ-HPF is a short questionnaire that measures how much ultra-processed food someone eats. The 2026 study validated a Greek version, making it a practical tool for doctors and patients to track processed food intake in clinical settings.
Who eats less ultra-processed food among people with rheumatic diseases?
The study found that older patients and those with higher education levels ate significantly less ultra-processed food. People in relationships ate more than married individuals, though researchers did not explain why this pattern occurred.
Should I completely eliminate ultra-processed foods if I have a rheumatic disease?
Complete elimination is not necessary or realistic for most people. Instead, aim to gradually reduce ultra-processed foods from about 20% to 15% of your daily intake. Work with your healthcare provider or dietitian to develop a sustainable plan that fits your lifestyle.
Want to Apply This Research?
- Track the percentage of your daily meals that come from ultra-processed foods. Log each meal and mark whether it is ultra-processed, minimally processed, or whole food. Aim to reduce ultra-processed foods from 20% to 15% of your daily intake over the next month.
- Use the app to identify your top three ultra-processed foods that you eat most frequently. For each one, find a whole-food alternative and set a reminder to try the alternative at least twice per week. For example, if you regularly eat packaged cookies, try making homemade oatmeal cookies or eating fresh fruit instead.
- Weekly, review your ultra-processed food percentage and note any patterns, such as which days or situations lead to higher consumption. Track how you feel physically, including joint pain levels and energy, to see if reducing ultra-processed foods correlates with symptom improvement. Share this data with your healthcare provider at your next appointment.
This research describes associations between ultra-processed food consumption and rheumatic diseases but does not prove that ultra-processed foods cause disease or that reducing them will cure or significantly improve symptoms. People with rheumatic diseases should not make major dietary changes without consulting their healthcare provider or a registered dietitian. This information is for educational purposes and should not replace professional medical advice. Always discuss dietary modifications with your doctor, especially if you take medications that may interact with dietary changes.
This research translation is published by Gram Research, the science division of Gram, an AI-powered nutrition tracking app.