Ultra-processed foods and mortality: analysis from the Prospective Urban and Rural Epidemiology study.

Autor:	Dehghan M; Population Health Research Institute, McMaster University, Hamilton, Ontario, Canada. Electronic address: mahshid.dehghan@phri.ca., Mente A; Population Health Research Institute, McMaster University, Hamilton, Ontario, Canada., Rangarajan S; Population Health Research Institute, McMaster University, Hamilton, Ontario, Canada., Mohan V; Dr. Mohan's Diabetes Specialities Centre, Chennai, India., Swaminathan S; St John's Research Institute, St John's National Academy of Health Sciences, Sarjapur Road, Koramangala, Bangalore, Karnataka, India., Avezum A; International Research Center, Hospital Alemão Oswaldo Cruz, São Paulo, Brazil., Lear SA; Faculty of Health Sciences, Simon Fraser University c/o Healthy Heart Program, St. Paul's Hospital, Vancouver, British Columbia, Canada., Rosengren A; Sahlgrenska Academy, University of Gothenburg and Sahlgrenska University Hospital, VGR Region, Sweden., Poirier P; Heart and Lung Institute, Laval University, Quebec City, QC, Canad., Lanas F; University of La Frontera, Temuco, Chile., Lopez-Jaramillo P; Masira Research Institute, Medical School, Universidad de Santander, Bucaramanga, Colombia., Soman B; Health Action by People, Thiruvananthapuram, Kerala, India., Wang C; Medical Research and Biometrics Center, Fuwai Hospital, National Center for Cardiovascular Diseases, Peking Union Medical College and Chinese Academy of Medical Sciences, Beijing, China., Orlandini A; Clinical Studies Latin America, Rosario, Santa Fe, Argentina., Mohammadifard N; Isfahan Cardiovascular Research Center, Cardiovascular Research Institute, Isfahan University of Medical Sciences, Isfahan, Iran., AlHabib KF; Department of Cardiac Sciences, King Fahad Cardiac Center, College of Medicine, King Saud University, Riyadh, Saudi Arabia., Chifamba J; University of Zimbabwe, Faculty of Medicine and Health Sciences, Unit of Physiology, Harare, Zimbabwe., Yusufali AH; Hatta Hospital, Dubai Medical College, Dubai Health Authority, Dubai, United Arab Emirates., Iqbal R; Department of Community Health Sciences and Medicine, Aga Khan University, Pakistan., Khatib R; Institute for Community and Public Health, Birzeit University, Birzeit, Palestine & Advocate Research Institute, Advocate Health Care, IL, USA., Yeates K; Department of Medicine, Queen's University, Kingston, Canada., Puoane T; School of Public Health, University of the Western Cape, Bellville, South Africa., Altuntas Y; University of Health Sciences Turkey, Faculty of Medicine, Istanbul Sisli Hamidiye Etfal Training and Research Hospital, Clinic of Endocrinology and Metabolism, Sisli, Istanbul, Turkey., Co HU; University of the Philippines College of Medicine, Manila, Philippines., Li S; Medical Research and Biometrics Center, Fuwai Hospital, National Center for Cardiovascular Diseases, Peking Union Medical College and Chinese Academy of Medical Sciences, Beijing, China., Liu W; Medical Research and Biometrics Center, Fuwai Hospital, National Center for Cardiovascular Diseases, Peking Union Medical College and Chinese Academy of Medical Sciences, Beijing, China., Zatońska K; Social Medicine Department of Wroclaw Medical University, Poland., Yusuf R; Independent University, Dhaka, Bangladesh., Ismail N; Department of Community Health, Faculty of Medicine, University Kebangsaan, Kuala Lumpur, Malaysia., Miller V; Population Health Research Institute, McMaster University, Hamilton, Ontario, Canada., Yusuf S; Population Health Research Institute, McMaster University, Hamilton, Ontario, Canada.
Jazyk:	angličtina
Zdroj:	The American journal of clinical nutrition [Am J Clin Nutr] 2023 Jan; Vol. 117 (1), pp. 55-63. Date of Electronic Publication: 2022 Dec 20.
DOI:	10.1016/j.ajcnut.2022.10.014
Abstrakt:	Background: Higher intake of ultra-processed foods (UPFs) has been associated with increased risk of CVD and mortality in observational studies from Western countries but data from non-Western countries are limited. Objectives: We aimed to assess the association between consumption of UPFs and risk of mortality and major CVD in a cohort from multiple world regions. Design: This analysis includes 138,076 participants without a history of CVD between the ages of 35 and 70 y living on 5 continents, with a median follow-up of 10.2 y. We used country-specific validated food-frequency questionnaires to determine individuals' food intake. We classified foods and beverages based on the NOVA classification into UPFs. The primary outcome was total mortality (CV and non-CV mortality) and secondary outcomes were incident major cardiovascular events. We calculated hazard ratios using multivariable Cox frailty models and evaluated the association of UPFs with total mortality, CV mortality, non-CV mortality, and major CVD events. Results: In this study, 9227 deaths and 7934 major cardiovascular events were recorded during the follow-up period. We found a diet high in UPFs (≥2 servings/d compared with 0 intake) was associated with higher risk of mortality (HR: 1.28; 95% CI: 1.15, 1.42; P-trend < 0.001), CV mortality (HR: 1.17; 95% CI: 0.98, 1.41; P-trend = 0.04), and non-CV mortality (HR: 1.32; 95% CI 1.17, 1.50; P-trend < 0.001). We did not find a significant association between UPF intake and risk of major CVD. Conclusions: A diet with a high intake of UPFs was associated with a higher risk of mortality in a diverse multinational study. Globally, limiting the consumption of UPFs should be encouraged. (Copyright © 2022 American Society for Nutrition. Published by Elsevier Inc. All rights reserved.)
Databáze:	MEDLINE
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