Higher Ultraprocessed Food Consumption Is Associated With Depression Persistence and Higher Risk of Depression Incidence in the Brazilian Longitudinal Study of Adult Health.

IF 3.5 2区 医学 Q2 NUTRITION & DIETETICS
Naomi Vidal Ferreira, Natalia Gomes Gonçalves, Neha Khandpur, Euridice Martinez Steele, Renata Bertazzi Levy, Carlos Monteiro, Alessandra Goulart, Andre R Brunoni, Pedro Bacchi, Paulo Lotufo, Isabela Benseñor, Claudia Kimie Suemoto
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Abstract

Background: Ultraprocessed foods (UPF) consumption has been associated with depression risk, but its association with depression persistence is unclear.

Objective: The objective of this study was to evaluate the association of UPF consumption with depression persistence and incidence.

Design: The Brazilian Longitudinal Study of Adult Health is a multicenter prospective cohort study with 3 waves (2008-2010, 2012-2014, and 2017-2019). Baseline percentage of energy from UPF, measured using a food frequency questionnaire, was divided into quartiles.

Participants/setting: Civil servants aged 35 to 74 years at baseline were included in the Brazilian Longitudinal Study of Adult Health. Participants with Parkinson disease, dementia, stroke history, extreme energy intake, and missing dietary or depression data at baseline were excluded.

Main outcome measures: Depression was based on the Clinical Interview Schedule-Revised, depression persistence on depression status at each wave and depression incidence on time to first depression diagnosis.

Statistical analyses performed: Clustering large applications algorithm, multinomial logistic regression, Cox proportional-hazard models, and partition substitution model were performed.

Results: Among 13 870 participants free from depression at baseline, 731 (5.3%) had depression after 8 years of follow-up. Participants in Cluster 1 did not have depression in any wave, in Cluster 2 had depression in 1 wave, and in Cluster 3 had persistent depression in 2 or more waves. Compared with the first quartile of UPF consumption, participants in Quartiles 2, 3, and 4 had a 1.30 (95% CI 1.29 to 1.31), 1.39 (95% CI 1.38 to 1.40), and 1.58 (95% CI 1.56 to 1.60) higher odds of persistent depression (P = .019), respectively. Compared with the first UPF quartile, participants in Quartiles 3 and 4 had a 1.32 (95% CI 1.07 to 1.64) and 1.30 (95% CI 1.04 to 1.61) higher risk of incident depression (P = .017), respectively. Substituting 5%, 10%, and 20% of UPF with unprocessed/minimally processed foods and culinary ingredients was associated with a 6%, 11%, and 22% decreased depression incidence, respectively.

Conclusions: Higher consumption of UPF at baseline was associated with higher odds of persistent depression and higher risk of incident depression over 8 years of follow-up.

在巴西成人健康纵向研究(ELSA-Brasil)中,较高的超加工食品消费量与抑郁症持续存在和较高的抑郁症发病风险有关。
背景:食用超加工食品(UPF)与抑郁症风险有关,但其与抑郁症持续性的关系尚不清楚:本研究旨在评估UPF摄入量与抑郁症的持续性和发病率之间的关系:巴西成人健康纵向研究(ELSA-Brasil)是一项多中心前瞻性队列研究,共进行了三次研究(2008-2010年;2012-2014年;2017-2019年)。通过食物频率调查问卷测量的UPF能量基线百分比被分为四等分:ELSA-Brasil 纳入了基线年龄在 35 至 74 岁之间的公务员。排除了患有帕金森病、痴呆症、中风史、高能量摄入以及基线饮食或抑郁数据缺失的参与者:主要结果指标:抑郁以临床访谈表-修订版(CIS-R)为依据,抑郁持续性以每次波的抑郁状态为依据,抑郁发生率以首次抑郁诊断时间为依据:进行了聚类大型应用算法、多项式逻辑回归、Cox 比例危险模型和分区替代模型:在基线时没有抑郁症的 13 870 名参与者中,有 731 人(5.3%)在随访八年后患有抑郁症。群组 1 的参与者在任何波次中都没有抑郁症,群组 2 的参与者在一个波次中有抑郁症,群组 3 的参与者在两个或更多波次中有持续的抑郁症。与UPF消耗量的第一四分位数相比,第二、第三和第四四分位数的参与者患持续性抑郁症的几率分别为1.30(95%CI=1.29;1.31)、1.39(95%CI=1.38;1.40)和1.58(95%CI=1.56;1.60)(p=0.019)。与UPF四分位数第1位相比,四分位数第3位和第4位的参与者发生抑郁症的风险分别高出1.32 (95%CI=1.07; 1.64) 和1.30 (95%CI=1.04; 1.61)(p=0.017)。用未加工/微加工食品和烹饪配料替代5%、10%和20%的UPF,抑郁症发病率分别降低6%、11%和22%:结论:在八年的随访中,基线UPF消费量越高,持续抑郁的几率越高,抑郁症发病风险也越高。
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来源期刊
CiteScore
7.20
自引率
10.40%
发文量
649
审稿时长
68 days
期刊介绍: The Journal of the Academy of Nutrition and Dietetics is the premier source for the practice and science of food, nutrition, and dietetics. The monthly, peer-reviewed journal presents original articles prepared by scholars and practitioners and is the most widely read professional publication in the field. The Journal focuses on advancing professional knowledge across the range of research and practice issues such as: nutritional science, medical nutrition therapy, public health nutrition, food science and biotechnology, foodservice systems, leadership and management, and dietetics education.
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