Association of Ultraprocessed Food Consumption With Risk of Dementia: A Prospective Cohort Study
Li H, Li S, Yang H, Zhang Y, Zhang S, Ma Y, Hou Y, Zhang X, Niu K, Borné Y, Wang Y
Neurology · 90 citas
Etiquetas de revisión
Sin 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
- Diarios o recordatorios de alimentación
Quién lo pagó
- Financiación
- Financiación independiente
- Gobierno
- Medical Research Council
- Subvenciones
- Medical Research Council (MC_PC_17228)
Según 1 financiador declarado.
Publicación
- Publicado
- 2022-07-28 · Neurology · vol. 99 · número 10 · págs. e1056–e1066
- Editorial
- Lippincott Williams & Wilkins
- Citado
- 107 citas · más que el 100% de estudios similares · 16.9× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 45 trabajos
- Acceso
- De pago
- Áreas de investigación
- Consumer Attitudes and Food Labeling · Nutrition, Genetics, and Disease · Nutritional Studies and Diet
- Palabras clave
- Dementia, Hazard ratio, Medicine, Vascular dementia, Confidence interval, Proportional hazards model, Disease, Incidence (geometry), Relative risk, Alzheimer's disease, Internal medicine, Gerontology
- MeSH
- humans, dementia, vascular, diet, prospective studies, food handling, fast foods
11 autores
- Huiping Li🇨🇳Tianjin University of Traditional Chinese Medicine; Tianjin Medical University
- Shu Li🇨🇳Tianjin University of Traditional Chinese Medicine; Tianjin Medical University
- Hongxi Yang🇨🇳Tianjin University of Traditional Chinese Medicine; Tianjin Medical University
- Yuan Zhang🇨🇳Tianjin University of Traditional Chinese Medicine; Tianjin Medical University
- Shunming Zhang🇨🇳Tianjin University of Traditional Chinese Medicine; Tianjin Medical University
- Yue Ma🇨🇳Tianjin University of Traditional Chinese Medicine; Tianjin Medical University
- Yabing Hou🇨🇳Tianjin University of Traditional Chinese Medicine; Tianjin Medical University
- Xinyu Zhang🇨🇳Tianjin University of Traditional Chinese Medicine; Tianjin Medical University
- Kaijun Niu🇨🇳Tianjin University of Traditional Chinese Medicine; Tianjin Medical University
- Yan Borné🇨🇳Tianjin University of Traditional Chinese Medicine; Tianjin Medical University
- Yaogang Wang🇨🇳Tianjin University of Traditional Chinese Medicine; Tianjin Medical University
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background and objectives
There has been a growing body of evidence associating consumption of ultraprocessed foods (UPF) with adverse health outcomes including depression, cardiovascular disease, and all-cause mortality. However, whether UPF are associated with dementia is unknown. The authors investigated the associations between UPF and dementia incidence in the UK Biobank.
Methods
We included 72,083 participants (55 years or older) who were free from dementia at baseline and provided at least 2 times 24-hour dietary assessments from the UK Biobank study. Follow-up occurred through March 2021. UPF were defined according to the NOVA classification. Incident all-cause dementia comprising Alzheimer disease (AD) and vascular dementia was ascertained through electronic linkages to hospital and mortality records. Cox proportional hazards were used to estimate the association between the proportion (%) of UPF in the diet and the subsequent risk of dementia. In addition, substitution analysis was used to estimate the risk of dementia when substituting UPF with an equivalent proportion of unprocessed or minimally processed foods.
Results
During a total of 717,333 person-years of follow-up (median 10.0 years), 518 participants developed dementia, of whom 287 developed AD and 119 developed vascular dementia. In the fully adjusted model, consumption of UPF was associated with higher risk of dementia (hazard ratio [HR] for 10% increase in UPF 1.25; 95% CI 1.14-1.37), AD (HR 1.14; 95% CI 1.00-1.30), and vascular dementia (HR 1.28; 95% CI 1.06-1.55), respectively. In addition, replacing 10% of UPF weight in diet with an equivalent proportion of unprocessed or minimally processed foods was estimated to be associated with a 19% lower risk of dementia (HR 0.81; 95% CI 0.74-0.89).
Discussion
In this prospective cohort study, higher consumption of UPF was associated with higher risk of dementia, whereas substituting unprocessed or minimally processed foods for UPF was associated with lower risk of dementia.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial.
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