Inflammation Alarms: Hidden Triggers in Your Favorite Processed Foods

13. Propylene Glycol: The Slick Industrial Residue

Found in everything from frostings to flavored drinks and ice creams, propylene glycol is used to retain moisture and improve texture. It’s also used in antifreeze and industrial solvents—which doesn’t automatically make it toxic, but raises eyebrows for good reason. While FDA-approved in small amounts, research shows it may cause oxidative stress and inflammation in sensitive individuals, particularly when consumed regularly. Often labeled as E1520 or “humectant,” it’s a master of disguise in the processed food world. Not every bite of cake or sip of syrup contains it—but when it does, your body might not thank you.

14. Sodium Nitrates & Nitrites: The Processed Meat Preservers

These preservatives give deli meats, bacon, and hot dogs their pink color and long shelf life—but they also bring baggage. Once inside your body, nitrates can convert into nitrosamines, compounds linked to increased inflammation and cancer risk. Frequent consumption of these processed meats has been associated with higher rates of colorectal cancer and cardiovascular issues. While small amounts might not be catastrophic, regular exposure creates a pro-inflammatory environment that your body struggles to manage. “Uncured” meats might sound better, but always check the label—because these additives aren’t as harmless as they seem.