Ultra-Processed Foods and Human Health: A Systematic Review and Meta-Analysis of Prospective Cohort Studies
Vitale M, Costabile G, Testa R, D'Abbronzo G, Nettore IC, Macchia PE, Giacco R
Advances in nutrition (Bethesda, Md.) · 101 citas
Cómo se estudió
- Diseño
- Metaanálisis (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Eventos clínicos como enfermedad o muerte
- Consumo medido con
- No se indica
Quién lo pagó
- Financiación
- Financiación independiente
- Gobierno
- Ministero dell’Istruzione, dell’Università e della Ricerca
- Gobierno
- Ministero dell'Istruzione e del Merito
- Gobierno
- Ministero dell'Istruzione dell'Universita e della Ricerca
- Subvenciones
- Ministero dell’Istruzione, dell’Università e della Ricerca (ALIFUN ARS01_00783)
Según 3 financiadores declarados y la declaración de financiación del texto completo.
Publicación
- Publicado
- 2023-12-18 · Adv Nutr · vol. 15 · número 1 · pág. 100121
- Editorial
- Elsevier BV
- Citado
- 131 citas · más que el 99% de estudios similares · 8.3× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 52 trabajos
- Acceso
- Acceso abierto (revista híbrida) · CC-BY
- Áreas de investigación
- Consumer Attitudes and Food Labeling · Nutritional Studies and Diet · Nutrition, Genetics, and Disease
- Palabras clave
- Medicine, Meta-analysis, Dyslipidemia, Prospective cohort study, Environmental health, Confidence interval, MEDLINE, Relative risk, Obesity, Cohort study, Diabetes mellitus, Systematic review, Internal medicine, Endocrinology
- MeSH
- humans, hypertension, diabetes mellitus, obesity, diet, prospective studies, dyslipidemias, food, processed
7 autores
- Marilena Vitale🇮🇹 · autor de correspondenciaFederico II University Hospital
- Giuseppina Costabile
- Roberta Testa
- Giovanna D’Abbronzo
- Immacolata Cristina Nettore
- Paolo Emidio Macchia
- Rosalba Giacco🇮🇹Institute of Food Science; Federico II University Hospital; National Research Council
Resumen
El texto original del estudio, en el idioma en que se publicó.
Evidence of associations between ultra-processed foods (UPF) and increased risk of cardiovascular disease is emerging, but it is unclear how much this is influenced by the methodology used to assess the UPF intake or by the level of consumption. We conducted a meta-analysis to evaluate 1) the association between UPF consumption and risk of diabetes, hypertension, dyslipidemia, and obesity, using prospective cohort studies; 2) the differential associations depending on the methodology used to assess UPF intake and the level of UPF consumption and 3) the quality of evidence using the NutriGrade scoring system. A systematic literature search was conducted in PubMed/MEDLINE, ISI Web of Science, and Scopus through 1 April, 2023, on studies conducted in humans providing data for the highest compared with the lowest UPF consumption categories. Summary relative ratios (RRs) and 95% confidence intervals (95% CI) were estimated using a random-effects model. Out of 4522 articles retrieved from the literature search, 25 reports met the criteria for inclusion in the meta-analysis, 7 for diabetes, 5 for hypertension, 3 for dyslipidemia, and 13 for obesity. A consistently positive association between high UPF intake and increased risk of developing diabetes (37%), hypertension (32%), hypertriglyceridemia (47%), low HDL cholesterol concentration (43%), and obesity (32%) was observed, even if the quality of evidence was not satisfying. However, these risks varied significantly depending on the methodology used to assess UPF consumption, with a difference of more than 50% between the methods. Based on the level of intake, we did not observe significant differences in the results. These findings show that UPF consumption is associated with higher risk of diabetes, hypertension, dyslipidemia, and obesity, but the level of risk consistently changes depending on the methodology used to assess UPF intake. Therefore, caution should be used when interpreting and extrapolating the results.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial (CC BY).
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