Association between consumption of ultra-processed foods and all cause mortality: SUN prospective cohort study
Rico-Campà A, Martínez-González MA, Alvarez-Alvarez I, Mendonça RD, de la Fuente-Arrillaga C, Gómez-Donoso C, Bes-Rastrollo M
BMJ (Clinical research ed.) · 330 citas
Etiquetas de revisión
Cuestionario de frecuencia de consumoFinanciación no declaradaSin ajuste declarado por estilo de vidaDatos neutrales que nuestra revisión registró sobre cómo se hizo este estudio. Describen el método, nunca si nos gusta el resultado.
Cómo se estudió
- Diseño
- Estudio de cohortes (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Eventos clínicos como enfermedad o muerte
- Consumo medido con
- Cuestionario de frecuencia de consumo
Quién lo pagó
- Financiación
- Financiación no declarada
Publicación
- Publicado
- 2019-05-29 · BMJ · vol. 365 · pág. l1949
- Citado
- 544 citas · más que el 100% de estudios similares · 66.2× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 51 trabajos
- Acceso
- Acceso abierto (revista híbrida) · CC-BY-NC
- Áreas de investigación
- Consumer Attitudes and Food Labeling · Nutrition, Genetics, and Disease · Consumer Packaging Perceptions and Trends
- Palabras clave
- Hazard ratio, Medicine, Confidence interval, Prospective cohort study, Proportional hazards model, Cohort, Cohort study, Environmental health, Consumption (sociology), Demography, Internal medicine
- MeSH
- humans, incidence, mortality, cause of death, proportional hazards models, risk factors, cohort studies, prospective studies, eating, adult, aged, aged, 80 and over, middle aged, spain, female, male, fast foods, correlation of data
7 autores
- Anaïs Rico-Campà🇪🇸Instituto de Salud Carlos III; Spanish Biomedical Research Centre in Physiopathology of Obesity and Nutrition; Universidad de Navarra
- Miguel Ángel Martínez‐González🇺🇸🇪🇸Harvard University; Instituto de Salud Carlos III; Spanish Biomedical Research Centre in Physiopathology of Obesity and Nutrition; Navarre Institute of Health Research; Universidad de Navarra
- Ismael Álvarez‐Álvarez🇪🇸Universidad de Navarra
- Raquel de Deus Mendonça🇧🇷🇪🇸Universidade Federal de Minas Gerais; Universidad de Navarra
- Carmen de la Fuente‐Arrillaga🇪🇸Instituto de Salud Carlos III; Spanish Biomedical Research Centre in Physiopathology of Obesity and Nutrition; Navarre Institute of Health Research; Universidad de Navarra
- Clara Gómez‐Donoso🇪🇸Universidad de Navarra
- Maira Bes‐Rastrollo🇪🇸Universidad Pública de Navarra (UPNA); Instituto de Salud Carlos III; Spanish Biomedical Research Centre in Physiopathology of Obesity and Nutrition; Navarre Institute of Health Research; Universidad de Navarra
Resumen
El texto original del estudio, en el idioma en que se publicó.
Objective
To evaluate the association between consumption of ultra-processed foods and all cause mortality.
Design
Prospective cohort study.
Setting
Seguimiento Universidad de Navarra (SUN) cohort of university graduates, Spain 1999-2018.
Participants
19 899 participants (12 113 women and 7786 men) aged 20-91 years followed-up every two years between December 1999 and February 2014 for food and drink consumption, classified according to the degree of processing by the NOVA classification, and evaluated through a validated 136 item food frequency questionnaire.
Main outcome measure
Association between consumption of energy adjusted ultra-processed foods categorised into quarters (low, low-medium, medium-high, and high consumption) and all cause mortality, using multivariable Cox proportional hazard models.
Results
335 deaths occurred during 200 432 persons years of follow-up. Participants in the highest quarter (high consumption) of ultra-processed foods consumption had a higher hazard for all cause mortality compared with those in the lowest quarter (multivariable adjusted hazard ratio 1.62, 95% confidence interval 1.13 to 2.33) with a significant dose-response relation (P for linear trend=0.005). For each additional serving of ultra-processed foods, all cause mortality relatively increased by 18% (adjusted hazard ratio 1.18, 95% confidence interval 1.05 to 1.33).
Conclusions
A higher consumption of ultra-processed foods (>4 servings daily) was independently associated with a 62% relatively increased hazard for all cause mortality. For each additional serving of ultra-processed food, all cause mortality increased by 18%.
Study registration
ClinicalTrials.gov NCT02669602.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial (CC BY-NC).
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