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Implications of food ultra-processing on cardiovascular risk considering plant origin foods: an analysis of the UK Biobank cohort.
Rauber, Fernanda; Laura da Costa Louzada, Maria; Chang, Kiara; Huybrechts, Inge; Gunter, Marc J; Monteiro, Carlos Augusto; Vamos, Eszter P; Levy, Renata Bertazzi.
Afiliação
  • Rauber F; Department of Preventive Medicine, School of Medicine, University of São Paulo, São Paulo, 01246 903, Brazil.
  • Laura da Costa Louzada M; Center for Epidemiological Research in Nutrition and Health, University of São Paulo, São Paulo, 01246-904, Brazil.
  • Chang K; Center for Epidemiological Research in Nutrition and Health, University of São Paulo, São Paulo, 01246-904, Brazil.
  • Huybrechts I; Department of Nutrition, School of Public Health, University of São Paulo, São Paulo, 01246-904, Brazil.
  • Gunter MJ; Public Health Policy Evaluation Unit, School of Public Health, Imperial College London, London, W6 8RP, United Kingdom.
  • Monteiro CA; Nutrition and Metabolism Branch, International Agency for Research on Cancer, Lyon, 69372, France.
  • Vamos EP; Nutrition and Metabolism Branch, International Agency for Research on Cancer, Lyon, 69372, France.
  • Levy RB; Department of Epidemiology and Biostatistics, School of Public Health, Imperial College London, London, W2 1PG, United Kingdom.
Lancet Reg Health Eur ; 43: 100948, 2024 Aug.
Article em En | MEDLINE | ID: mdl-39210945
ABSTRACT

Background:

Comprehensive research evidence is lacking on the role of ultra-processed foods (UPF) in the relationship between the consumption of plant-sourced foods and their impact on cardiovascular disease (CVD) outcomes. This study aims to assess CVD risk associated with the dietary contribution of food groups that consider both plant or animal origin and food processing categories, within a large cohort of British adults.

Methods:

Data from the UK Biobank participants (40-69 y) who completed at least two 24-h dietary recalls between 2009 and 2012 (n = 126,842; median follow-up 9 y), with subsequent data linkage to hospital and mortality records, were used. Food groups were classified as either plant-sourced or non-plant/animal-sourced foods. These groups were further divided into non-UPF and UPF, and expressed as a percentage of total energy intake.

Findings:

Every 10 percentage points increase in plant-sourced non-UPF consumption was associated with a 7% lower risk of CVD (95% CI 0.91-0.95) and a 13% lower risk of CVD mortality (0.80-0.94). Conversely, plant-sourced UPF consumption was associated with a 5% increased risk (1.03-1.07) and a 12% higher mortality (1.05-1.20). The contribution of all UPF was linked to higher CVD risk and mortality, and no evidence for an association between contribution of all plant-sourced foods and CVD incidence and mortality was observed.

Interpretation:

The dietary contribution of plant-sourced non-UPF inversely linked to CVD risk, while plant-sourced UPF contribution showed a positive association. Recognizing the role of food processing is crucial for favourable CVD outcomes, even in plant-sourced diets.

Funding:

World Cancer Research Fund.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Lancet Reg Health Eur Ano de publicação: 2024 Tipo de documento: Article País de afiliação: Brasil País de publicação: Reino Unido
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Lancet Reg Health Eur Ano de publicação: 2024 Tipo de documento: Article País de afiliação: Brasil País de publicação: Reino Unido