Ultra-processed foods and risk of all-cause mortality: an updated systematic review and dose-response meta-analysis of prospective cohort studies
Liang S, Zhou Y, Zhang Q, Yu S, Wu S
Systematic reviews · 22 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
- Beijing Nova Program
- Subvenciones
- Beijing Nova Program (20230484349)
Según 1 financiador declarado y la declaración de financiación del texto completo.
Publicación
- Publicado
- 2025-03-03 · Syst Rev · vol. 14 · número 1 · pág. 53
- Editorial
- BioMed Central
- Citado
- 32 citas · más que el 99% de estudios similares · 9.2× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 40 trabajos
- Acceso
- Acceso abierto (revista) · CC-BY-NC-ND
- Áreas de investigación
- Consumer Attitudes and Food Labeling · Nutritional Studies and Diet · Global Public Health Policies and Epidemiology
- Palabras clave
- ultra-processed foods, all-cause mortality, NOVA classification, dose-response relationship, dietary intake, sex differences, dietary guidelines, food policy
- MeSH
- humans, mortality, cause of death, risk factors, prospective studies, fast foods, food, processed
5 autores
- Shuming Liang🇨🇳Capital Medical University; National Clinical Research Center for Digestive Diseases; Beijing Friendship Hospital
- Yesheng Zhou🇨🇳Capital Medical University; National Clinical Research Center for Digestive Diseases; Beijing Friendship Hospital
- Qian Zhang🇨🇳Capital Medical University; National Clinical Research Center for Digestive Diseases; Beijing Friendship Hospital
- Shuang Yu🇨🇳Capital Medical University; National Clinical Research Center for Digestive Diseases; Beijing Friendship Hospital
- Shanshan Wu🇨🇳 · autor de correspondenciaCapital Medical University; National Clinical Research Center for Digestive Diseases; Beijing Friendship Hospital
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background
Ultra-processed food (UPF) consumption has been steadily increasing globally, yet the associated risk of all-cause mortality remains unclear. We aimed to assess the risk of all-cause mortality of UPFs via an updated systematic review and dose-response meta-analysis.
Methods
A comprehensive literature search was conducted in PubMed, Embase, and Cochrane Library for studies published until July 2, 2024, in addition to referred studies included in the previous systematic review. Prospective cohort studies assessing the association between NOVA classification-defined UPF consumption and all-cause mortality were included. Dose-response meta-analysis via a random-effect model was used to combine the results with hazard ratio (HR) as an effect measure.
Results
Overall, 18 studies with 1,148,387 participants (173,107 deaths) were identified. Compared to the lowest, participants with the highest UPF consumption had a 15% increased risk of all-cause mortality (HR = 1.15, 95% CI 1.09-1.22; I2 = 83.0%). Furthermore, a 10% higher risk of all-cause mortality was detected with each 10% increment in UPF consumption (HR = 1.10, 95% CI 1.04-1.16; I2 = 91.0%). Dose-response analysis showed a positive linear association (Pdose-response < 0.001). Moreover, subgroups and sensitivity analyses indicated consistent findings, while meta-regression analyses suggested sex distributions partially explained heterogeneity, with a higher risk of all-cause mortality in males.
Conclusions
Our updated meta-analysis, incorporating a greater number of newly published cohort studies using NOVA classification with the largest sample size to date, strengthens the evidence linking higher UPF consumption to increased all-cause mortality risk. Strategies such as dietary guidelines and policies for limiting UPF consumption worldwide should be encouraged.
Systematic review registration
PROSPERO CRD42023467226.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial (CC BY-NC-ND).
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