Consumption of Ultra-Processed Foods Increases the Likelihood of Having Obesity in Korean Women
Sung H, Park JM, Oh SU, Ha K, Joung H
Nutrients · 58 citas
Cómo se estudió
- Diseño
- Estudio transversal (clasificado por nuestro filtro de IA)
- Estudiado en
- Personas
- Resultado principal
- Marcadores de salud y funcionamiento
- Consumo medido con
- No se indica
Quién lo pagó
- Financiación
- Financiación independiente
Según la declaración de financiación del texto completo.
Publicación
- Publicado
- 2021-02-22 · Nutrients · vol. 13 · número 2 · pág. 698
- Editorial
- Multidisciplinary Digital Publishing Institute
- Citado
- 85 citas · más que el 99% de estudios similares · 12.3× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 57 trabajos
- Acceso
- Acceso abierto (revista) · CC-BY
- Áreas de investigación
- Consumer Attitudes and Food Labeling · Nutritional Studies and Diet · Nutrition, Genetics, and Disease
- Palabras clave
- Waist, Quartile, Medicine, Odds ratio, Obesity, Body mass index, Confidence interval, Overweight, Abdominal obesity, National Health and Nutrition Examination Survey, Confounding, Odds, Environmental health, Demography, Logistic regression, Internal medicine, Population
- MeSH
- humans, obesity, body mass index, diet, nutrition surveys, food handling, adult, middle aged, female, male, young adult, republic of korea
5 autores
- Hyuni Sung🇰🇷Seoul National University
- Ji Min Park🇰🇷Seoul National University
- Se Uk Oh🇰🇷Seoul National University
- Kyungho Ha🇰🇷Jeju National University
- Hyojee Joung🇰🇷 · autor de correspondenciaSeoul National University
Resumen
El texto original del estudio, en el idioma en que se publicó.
This study aimed to determine the association between consumption of ultra-processed foods and obesity among Korean adults. We used the data of 7364 participants (men 3219, women 4145) aged 19-64 years from the Korea National Health and Nutrition Examination Survey (KNHANES), 2016-2018. Food items were classified using the NOVA food classification system, depending on the extent and purpose of food processing: (1) unprocessed or minimally processed foods, (2) processed culinary ingredients, (3) processed foods, and (4) ultra-processed foods. Consumption of ultra-processed foods accounted for 26.8% of the total energy intake. After adjusting for potential confounders including sociodemographic and lifestyle characteristics, subjects with the highest consumption of ultra-processed foods (fourth quartile of % energy intake from ultra-processed foods) had 0.61 kg/m2 higher body mass index (BMI; 95% confidence interval [CI] 0.23-0.99, p-trend 0.0047), 1.34 cm higher waist circumference (WC; 95% CI 0.35-2.34, p-trend 0.0146), 51% higher odds of being obese (BMI > 25 kg/m2; odds ratio [OR] 1.51, 95% CI 1.14-1.99, p-trend 0.0037), and 64% higher odds of abdominal obesity (men: WC ≥ 90 cm, women: WC ≥ 85 cm; OR 1.64, 95% CI 1.24-2.16, p-trend 0.0004) than those with the lowest consumption (first quartile) among women. However, no association was found in men. These findings provide evidence that high consumption of ultra-processed foods is positively associated with obesity in Korean women. Further studies with a large-scale cohort or intervention trial are needed to identify the mechanism of associations between consumption of ultra-processed foods and health-related outcomes including obesity in Korea.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial (CC BY).
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