Ultraprocessed Grains and Risk of Inflammatory Bowel Disease: Results From the Prospective Urban Rural Epidemiology Study
Narula N, Wong ECL, Wong ECL, Mente A, Rangarajan S, Lang X, Li Q, Chen M, Mohan I, Mat-Nasir N, Diaz ML, Lopez-Jaramillo P, Bahonar A, Avezum A, Karsidag K, Rosengren A, Abat MEM, Lanas F, Swart EC, Yusuf R, Alhabib KF, Iqbal R, Basiak-Rasała A, Khatib R, Yusufali A, Yeates K, Chifamba J, Marshall JK, Moayyedi P, Reinisch W, Yusuf S
The American journal of gastroenterology · 2 citas
Etiquetas de revisión
Cuestionario de frecuencia de consumoFinanciación no declaradaDatos 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
- Cuestionario de frecuencia de consumo
Quién lo pagó
- Financiación
- Financiación no declarada
Publicación
- Publicado
- 2025-08-04 · Am J Gastroenterol · vol. 121 · número 6 · págs. 1445–1454
- Editorial
- Lippincott Williams & Wilkins
- Citado
- 3 citas · más que el 81% de estudios similares · 1.5× el promedio de su campo
- Referencias
- 35 trabajos
- Acceso
- De pago
- Áreas de investigación
- Food composition and properties · Consumer Attitudes and Food Labeling · Celiac Disease Research and Management
- Palabras clave
- Medicine, Hazard ratio, Epidemiology, Confounding, Confidence interval, Prospective cohort study, Environmental health, Refined grains, Ulcerative colitis, Proportional hazards model, Multivariate analysis, Internal medicine, Disease, Food science, Whole grains
- MeSH
- humans, colitis, ulcerative, inflammatory bowel diseases, crohn disease, diet, proportional hazards models, risk factors, prospective studies, adult, middle aged, rural population, female, male, edible grain, food, processed
30 autores
- Neeraj Narula🇨🇦🇫🇷Population Health Research Institute; Institut de Recherche en Santé Digestive
- Emily C L Wong🇫🇷Institut de Recherche en Santé Digestive
- Andrew Mente🇨🇦Population Health Research Institute
- Sumathy Rangarajan🇨🇦Population Health Research Institute
- Xinyue Lang🇨🇳Beijing Anzhen Hospital
- Qi Li🇨🇳Chinese Academy of Medical Sciences & Peking Union Medical College; Fu Wai Hospital
- Mengxin Chen🇨🇳Chinese Academy of Medical Sciences & Peking Union Medical College; Fu Wai Hospital
- Indu Mohan🇮🇳Gandhi Medical College & Hospital
- Nafiza Mat Nasir🇲🇾Hospital Sungai Buloh; Universiti Teknologi MARA
- Maria Luz Díaz🇦🇷Estudios Clínicos Latinoamérica
- Patricio López‐Jaramillo🇨🇴Universidad De Santander
- Ahmad Bahonar🇧🇷Cardiovascular Research Center
- Álvaro Avezum🇧🇷Hospital Alemão Oswaldo Cruz
- Kubilay Karşıdağ🇹🇷Istanbul University
- Annika Rosengren🇸🇪Sahlgrenska University Hospital
- Marc Evans M. Abat🇵🇭Philippine General Hospital
- Fernando Tomas Lanas🇨🇱Universidad de La Frontera
- Rina Swart🇿🇦University of Cape Town; University of the Western Cape
- Rita Yusuf🇧🇩BRAC University
- Khalid F. AlHabib🇸🇦King Saud Medical City; King Saud University
- Romaina Iqbal🇵🇰Aga Khan University
- Alicja Basiak-Rasała🇵🇱Wroclaw Medical University
- Rasha Khatib🇺🇸🇵🇸Aurora Health Care; Birzeit University
- Afzalhussein Yusufali🇹🇿Zanzibar University
- Karen Yeates🇨🇦Queen's University
- Jephat Chifamba🇿🇼University of Zimbabwe
- John Kenneth Marshall🇫🇷Institut de Recherche en Santé Digestive
- Paul Moayyedi🇨🇦🇫🇷Population Health Research Institute; Institut de Recherche en Santé Digestive
- Walter Reinisch🇦🇹Medical University of Vienna
- Salim Yusuf🇨🇦Population Health Research Institute
Resumen
El texto original del estudio, en el idioma en que se publicó.
Introduction
Ultraprocessed grains, commonly consumed in Western diets, undergo refining processes that often remove beneficial components and include additives to enhance taste, texture, or durability, potentially influencing gastrointestinal health. This study examines the association between ultraprocessed grain consumption and the risk of developing inflammatory bowel disease (IBD) using data from the Prospective Urban Rural Epidemiology (PURE) study.
Methods
This analysis included 124,590 participants from 21 countries who had dietary data available in the PURE study. Dietary intake was assessed through validated food frequency questionnaires, and ultraprocessed grain intake was categorized into 3 levels. The primary outcome was the development of IBD, including Crohn's disease (CD) and ulcerative colitis (UC). Multivariate Cox proportional hazard models were used to calculate hazard ratios (HRs), adjusting for confounders including age, sex, smoking status, eating habits, and physical activity.
Results
Among 124,590 participants, higher ultraprocessed grain intake was associated with increased IBD risk. Participants consuming ≥19 g/d of ultraprocessed grains had a higher risk of developing IBD compared with those consuming <9 g/d (hazard ratio [HR] 1.86, 95% confidence interval 1.26-2.61, Ptrend = 0.0003) after multivariate adjustment. Fresh bread and rice consumption were associated with lower IBD risk. Participants with greater ultraprocessed food intake (≥5 servings per day) were linked to a higher risk of developing IBD compared with those consuming <1 serving per day (HR 3.95, 95% confidence interval 2.74-5.71, Ptrend < 0.0001).
Discussion
Higher intake of ultraprocessed grains is associated with significantly increased risk of developing IBD. A healthy eating pattern should minimize consumption of ultraprocessed grains. Further studies should be performed to understand which components of ultraprocessed grains may be detrimental for health.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial.
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