Implications of food ultra-processing on cardiovascular risk considering plant origin foods: an analysis of the UK Biobank cohort
Rauber F, Laura da Costa Louzada M, Chang K, Huybrechts I, Gunter MJ, Monteiro CA, Vamos EP, Levy RB
The Lancet regional health. Europe · 41 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 (clasificado por nuestro filtro de IA)
- 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
- World Health Organization
- Organización sin fines de lucro
- World Cancer Research Fund International
- Organización sin fines de lucro
- World Cancer Research Fund
Según 3 financiadores declarados y la declaración de financiación del texto completo.
Publicación
- Publicado
- 2024-06-13 · Lancet Reg Health Eur · vol. 43 · pág. 100948
- Editorial
- Elsevier BV
- Citado
- 61 citas · más que el 100% de estudios similares · 23.3× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 31 trabajos
- Acceso
- Acceso abierto (revista) · CC-BY
- Áreas de investigación
- Consumer Attitudes and Food Labeling · Agriculture Sustainability and Environmental Impact · Global Public Health Policies and Epidemiology
- Palabras clave
- Biobank, Cohort, Environmental health, Cohort study, Medicine, Risk analysis (engineering), Biology, Bioinformatics, Internal medicine
8 autores
- Fernanda Rauber🇧🇷🇻🇳Universidade de São Paulo; General Department of Preventive Medicine
- Maria Laura da Costa Louzada🇧🇷Universidade de São Paulo
- Kiara Chang🇬🇧Imperial College London
- Inge Huybrechts🇫🇷Centre international de recherche sur le cancer
- Marc James Gunter🇫🇷🇬🇧Centre international de recherche sur le cancer; Imperial College London
- Carlos Augusto Monteiro🇧🇷Universidade de São Paulo
- Eszter Panna Vamos🇬🇧 · autor de correspondenciaImperial College London
- Renata Bertazzi Levy🇧🇷🇻🇳Universidade de São Paulo; General Department of Preventive Medicine
Resumen
El texto original del estudio, en el idioma en que se publicó.
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.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial (CC BY).
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