Association of ultra-processed food consumption with cardiovascular risk factors among patients with type-2 diabetes mellitus.

IF 4.6 2区 医学 Q1 ENDOCRINOLOGY & METABOLISM
Mohammad Heidari Seyedmahalleh, Ensieh Nasli-Esfahani, Mobina Zeinalabedini, Leila Azadbakht
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引用次数: 0

Abstract

Background: Ultra-processed foods mainly have high energy content and density and low nutrients. Unhealthy lifestyles mainly develop cardiovascular diseases and, as a result, unhealthy food patterns.

Objective: This study aimed to investigate the relationship between the consumption of ultra-processed foods (UPFs) and the risk of novel cardiovascular disease (CVDs) in type-2 diabetes mellitus patients (T2DM).

Method: This is a cross-sectional study that was conducted on 490 type-2 diabetes mellitus patients. A validated 168-item food frequency questionnaire evaluated food intake. Ultra-processed foods were assessed according to NOVA classification. Cardiovascular risk factors such as Castelli risk index 1 and 2 (CRI-I and II), atherogenic index of plasma (AIP), lipid accumulation product (LAP), and cholesterol index (CI) were assessed by traditional CVD risk factors. The anthropometric indices predicting CVD, such as a body shape index (ABSI), body roundness index (BRI), and abdominal volume index (AVI), were assessed.

Results: Each 20-gram increase in UPF consumption was associated with a significant elevation in serum level of TC [B (SE): 1.214 (0.537); 95% CI: 0.159-2.269] and lower HDL serum concentration [B (SE): -0.371 (0.155); 95% CI: -0.675 to -0.067]. The crude model for CRI 1 [B (SE): 0.032 (0.012); 95% CI: 0.009-0.056], CRI 2 [B (SE): 0.022 (0.009); 95% CI: 0.004-0.040], and AIP [B (SE): 0.006 (0.003); 95% CI: 0.000-0.012] showed significant adverse effects.

Conclusions: Our study showed that higher consumption of UPFs is associated with higher chances of developing cardiovascular diseases in T2DM patients.

2 型糖尿病患者食用超加工食品与心血管风险因素的关系。
背景:超加工食品主要具有高能量、高密度和低营养的特点。不健康的生活方式主要会引发心血管疾病,从而导致不健康的饮食模式:本研究旨在调查 2 型糖尿病患者(T2DM)食用超加工食品(UPFs)与新型心血管疾病(CVDs)风险之间的关系:这是一项横断面研究,对象是490名2型糖尿病患者。经过验证的 168 项食物频率问卷评估了食物摄入量。根据诺瓦分类法评估了超加工食品。心血管风险因素,如卡斯泰利风险指数 1 和 2(CRI-I 和 II)、血浆致动脉粥样硬化指数(AIP)、脂质累积产物(LAP)和胆固醇指数(CI),则通过传统的心血管疾病风险因素进行评估。还评估了预测心血管疾病的人体测量指数,如体形指数(ABSI)、体圆指数(BRI)和腹部体积指数(AVI):UPF消耗量每增加20克,血清总胆固醇水平就会显著升高[B(SE):1.214(0.537);95% CI:0.159-2.269],高密度脂蛋白血清浓度也会降低[B(SE):-0.371(0.155);95% CI:-0.675--0.067]。CRI 1 [B (SE):0.032 (0.012);95% CI:0.009-0.056]、CRI 2 [B (SE):0.022 (0.009);95% CI:0.004-0.040]和 AIP [B (SE):0.006 (0.003);95% CI:0.000-0.012]的粗略模型显示出显著的不利影响:我们的研究表明,T2DM 患者摄入较多的 UPFs 与较高的心血管疾病发病几率有关。
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来源期刊
Nutrition & Diabetes
Nutrition & Diabetes ENDOCRINOLOGY & METABOLISM-NUTRITION & DIETETICS
CiteScore
9.20
自引率
0.00%
发文量
50
审稿时长
>12 weeks
期刊介绍: Nutrition & Diabetes is a peer-reviewed, online, open access journal bringing to the fore outstanding research in the areas of nutrition and chronic disease, including diabetes, from the molecular to the population level.
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