Consumption of ultra-processed foods and eight-year risk of death from all causes and noncommunicable diseases in the ELSA-Brasil cohort.

IF 3.5 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Food Sciences and Nutrition Pub Date : 2023-10-11 DOI:10.1080/09637486.2023.2267797

Fernanda Marcelina Silva, Luana Giatti, Maria de Jesus Mendes da Fonseca, Luisa Campos Caldeira Brant, Maria de Fátima Haueisen Sander Diniz, Maria Del Carmen Bisi Molina, Sheila Maria Alvim de Matos, Alvaro Vigo, Sandhi Maria Barreto

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引用次数: 0

Abstract

Increased consumption of ultra-processed foods (UPF) is associated with higher incidences of many noncommunicable diseases (NCDs) and death from all causes. However, the association between UPF and cardiovascular disease (CVD) mortality remains controversial. Our study investigated whether UPF consumption is associated with a higher risk of death from all causes, NCDs, and CVD. This study includes 14,747 participants from the ELSA-Brasil cohort followed up over an eight-year period. The NOVA classification was used to estimate the proportion of UPF (grams/day) in one's diet. Cox regression was also applied. After adjustment for sociodemographic, health, and behavioural factors, a 10% increase in UPF in participants' diets raised the risk of death from all causes and NCDs by 10% (95%CI: 1.01-1.19) and 11% (95%CI:1.02-1.21), respectively. However, UPF consumption was not associated with CVD mortality. The findings support public policies aimed at reducing UPF consumption in an attempt to reduce the NCD burden.

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ELSA Brasil队列中超加工食品的消费和八年死于各种原因和非传染性疾病的风险。

超加工食品消费量的增加与许多非传染性疾病和各种原因导致的死亡的发生率较高有关。然而，UPF与心血管疾病（CVD）死亡率之间的关系仍然存在争议。我们的研究调查了UPF的摄入是否与各种原因、非传染性疾病和心血管疾病的更高死亡风险相关。这项研究包括14747名来自ELSA Brasil队列的参与者，他们在八年的时间里进行了随访。NOVA分类用于估计UPF在一个人饮食中的比例（克/天）。还应用了Cox回归。在对社会人口、健康和行为因素进行调整后，参与者饮食中UPF增加10%，所有原因和非传染性疾病的死亡风险分别增加10%（95%CI:1.01-1.19）和11%（95%CI:1.02-1.21）。然而，UPF的消耗与CVD死亡率无关。研究结果支持旨在减少UPF消费以减轻非传染性疾病负担的公共政策。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

International Journal of Food Sciences and Nutrition 工程技术-食品科技

CiteScore

7.50

自引率

2.60%

发文量

审稿时长

1 months

期刊介绍： The primary aim of International Journal of Food Sciences and Nutrition is to integrate food science with nutrition. Improvement of knowledge in human nutrition should always be the final objective of submitted research. It''s an international, peer-reviewed journal which publishes high quality, original research contributions to scientific knowledge. All manuscript submissions are subject to initial appraisal by the Editor, and, if found suitable for further consideration, to peer review by independent, anonymous expert referees. All peer review is single blind and submission is online via ScholarOne Manuscripts.