Association of Ultra-Processed Food Consumption With Risk of Dementia: A Prospective Cohort Study

Abstract Objectives Ultra-processed food intake has been associated with chronic conditions. The aim of this study was to assess the relationship between ultra-processed food intake and incident frailty in community-dwelling older adults. Methods Prospective cohort study with 1822 individuals aged ≥60 who were recruited during 2008–2010 in Spain. At baseline, food consumption was obtained using a validated computerized face-to-face dietary history. Ultra-processed foods were identified according to the nature and extent of their industrial processing (NOVA classification). In 2012, incident frailty was ascertained based on Fried's criteria. Statistical analyses were performed with logistic regression and adjusted for the main potential confounders. Results After a mean follow-up of 3.5 years, 132 cases of frailty were identified. The odds ratios (95% confidence interval) for frailty across increasing quartiles of the percentage of total energy intake from ultra-processed foods were: 1.00, 1.52 (0.78–2.96), 2.98 (1.62–5.50), and 3.67 (2.00–6.73); p for linear trend: <0.001. Results were similar when food consumption was expressed as gram per day/body weight. Regarding ultra-processed food groups, the highest versus the lowest tertiles of consumption of yogurts and fermented milks, cakes and pastries, as well as non-alcoholic beverages (instant coffee and cocoa, packaged juices, and other non-alcoholic drinks, excluding soft drinks) were also significantly related to incident frailty. Conclusions Consumption of ultra-processed foods is strongly associated with frailty risk in older adults. Funding Sources Data collection was funded by the following grants: FIS PI16/1512; PI16/1460; PI16/609; PI17/1709 (State Secretary of R + D and FEDER/FSE), the ATHLOS project (EU H2020-Project ID: 635316), the SALAMANDER project (PCIN-2016-145), and the CIBERESP, Instituto de Salud Carlos III, Madrid, Spain.

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Ultra-processed Food Consumption and Incident Frailty: A Prospective Cohort Study of Older Adults

The Journals of Gerontology Series A ◽

10.1093/gerona/glz140 ◽

2019 ◽

Vol 75 (6) ◽

pp. 1126-1133 ◽

Cited By ~ 11

Author(s):

Helena Sandoval-Insausti ◽

Ruth Blanco-Rojo ◽

Auxiliadora Graciani ◽

Esther López-García ◽

Belén Moreno-Franco ◽

...

Keyword(s):

Older Adults ◽

Cohort Study ◽

Food Intake ◽

Food Consumption ◽

Prospective Cohort Study ◽

Prospective Cohort ◽

Community Dwelling ◽

Processed Foods ◽

Processed Food ◽

Age Related

Abstract Background Ultra-processed food intake has been associated with chronic conditions and mortality. The aim of this study was to assess the relationship between ultra-processed food intake and incident frailty in community-dwelling older adults. Methods Prospective cohort study with 1,822 individuals aged at least 60 years who were recruited during 2008–2010 in Spain. At baseline, food consumption was obtained using a validated computerized face-to-face dietary history. Ultra-processed foods were identified according to the nature and extent of their industrial processing (NOVA classification). In 2012, incident frailty was ascertained based on Fried’s criteria. Statistical analyses were performed with logistic regression and adjusted for the main potential confounders. Results After a mean follow-up of 3.5 years, 132 cases of frailty were identified. The fully adjusted risks of frailty across increasing quartiles of the percentage of total energy intake from ultra-processed foods were the following: 0.04 (0.02–0.05), 0.05 (0.03–0.07), 0.09 (0.07–0.12), and 0.11 (0.08–0.14). Results were similar when food consumption was expressed as gram per day/body weight. Regarding ultra-processed food groups, the highest versus the lowest tertiles of consumption of yogurts and fermented milks, cakes and pastries, as well as nonalcoholic beverages (instant coffee and cocoa, packaged juices, and other nonalcoholic drinks, excluding soft drinks) were also significantly related to incident frailty. Conclusions Consumption of ultra-processed foods is strongly associated with frailty risk in older adults. Substituting unprocessed or minimally processed foods for ultra-processed foods would play an important role in the prevention of age-related frailty. Trial registration NCT02804672.

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Ultra-processed food consumption and type 2 diabetes incidence: A prospective cohort study

Clinical Nutrition ◽

10.1016/j.clnu.2020.12.018 ◽

2020 ◽

Author(s):

Renata B. Levy ◽

Fernanda Rauber ◽

Kiara Chang ◽

Maria Laura da C. Louzada ◽

Carlos A. Monteiro ◽

...

Keyword(s):

Type 2 Diabetes ◽

Cohort Study ◽

Food Consumption ◽

Prospective Cohort Study ◽

Prospective Cohort ◽

Diabetes Incidence ◽

Processed Food

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Ultra-processed food consumption is associated with renal function decline in older adults: a prospective cohort study

Clinical Nutrition ESPEN ◽

10.1016/j.clnesp.2021.09.219 ◽

2021 ◽

Vol 46 ◽

pp. S619

Author(s):

J.R. Rey-Garcia ◽

C. Donat-Vargas ◽

H. Sandoval-Insausti ◽

A. Bayan-Bravo ◽

J.R. Banegas ◽

...

Keyword(s):

Older Adults ◽

Renal Function ◽

Cohort Study ◽

Food Consumption ◽

Prospective Cohort Study ◽

Prospective Cohort ◽

Processed Food ◽

Renal Function Decline

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Faculty Opinions recommendation of Ultra-processed food intake and risk of cardiovascular disease: prospective cohort study (NutriNet-Santé).

Faculty Opinions – Post-Publication Peer Review of the Biomedical Literature ◽

10.3410/f.735845901.793560808 ◽

2019 ◽

Author(s):

Michael Symonds

Keyword(s):

Cardiovascular Disease ◽

Cohort Study ◽

Food Intake ◽

Prospective Cohort Study ◽

Prospective Cohort ◽

Processed Food

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Prospective Cohort Study of Soy Food Consumption and Risk of Bone Fracture Among Postmenopausal Women

Archives of Internal Medicine ◽

10.1001/archinte.165.16.1890 ◽

2005 ◽

Vol 165 (16) ◽

pp. 1890 ◽

Cited By ~ 156

Author(s):

Xianglan Zhang ◽

Xiao-Ou Shu ◽

Honglan Li ◽

Gong Yang ◽

Qi Li ◽

...

Keyword(s):

Cohort Study ◽

Postmenopausal Women ◽

Food Consumption ◽

Prospective Cohort Study ◽

Bone Fracture ◽

Prospective Cohort

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Ultra-Processed Food Consumption is Associated with Renal Function Decline in Older Adults: A Prospective Cohort Study

Nutrients ◽

10.3390/nu13020428 ◽

2021 ◽

Vol 13 (2) ◽

pp. 428

Author(s):

Jimena Rey-García ◽

Carolina Donat-Vargas ◽

Helena Sandoval-Insausti ◽

Ana Bayan-Bravo ◽

Belén Moreno-Franco ◽

...

Keyword(s):

Older Adults ◽

Renal Function ◽

Cohort Study ◽

Prospective Cohort Study ◽

Prospective Cohort ◽

Community Dwelling ◽

Processed Food ◽

Renal Function Decline ◽

Increased Risk

Ultra-processed food (UPF) consumption has been associated with increased risk of cardiovascular risk factors and mortality. However, little is known on the UPF effect on renal function. The aim of this study is to assess prospectively the association between consumption of UPF and renal function decline. This is a prospective cohort study of 1312 community-dwelling individuals aged 60 and older recruited during 2008–2010 and followed up to December 2015. At baseline, a validated dietary history was obtained. UPF was identified according to NOVA classification. At baseline and at follow-up, serum creatinine (SCr) and estimated glomerular filtration rate (eGFR) levels were ascertained and changes were calculated. A combined end-point of renal decline was considered: SCr increase or eGFR decreased beyond that expected for age. Logistic regression with adjustment for potential confounders was performed. During follow-up, 183 cases of renal function decline occurred. The fully adjusted odds ratios (95% CI) of renal function decline across terciles of percentage of total energy intake from UPF were 1.56 (1.02–2.38) for the second tercile, and 1.74 (1.14–2.66) for the highest tercile; p-trend was 0.026. High UPF consumption is independently associated with an increase higher than 50% in the risk of renal function decline in Spanish older adults.

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OP05 Association of ultra-processed food intake with risk of Inflammatory Bowel Disease from the prospective urban rural epidemiology (PURE) study: A prospective cohort study

Journal of Crohn s and Colitis ◽

10.1093/ecco-jcc/jjab075.004 ◽

2021 ◽

Vol 15 (Supplement_1) ◽

pp. S006-S006

Author(s):

N Narula ◽

E Wong ◽

M Dehghan ◽

A Mente ◽

S Rangarajan ◽

...

Keyword(s):

Inflammatory Bowel Disease ◽

Cohort Study ◽

Food Intake ◽

Prospective Cohort Study ◽

Bowel Disease ◽

Prospective Cohort ◽

Processed Food ◽

Urban Rural ◽

Inflammatory Bowel

Abstract Background Dietary factors may influence the risk of developing inflammatory bowel disease (IBD), but evidence from large, prospective studies is scarce. This study aimed to evaluate the relationship between ultra-processed food intake and the risk of developing IBD in the Prospective Urban Rural Epidemiology (PURE) cohort study. Methods This was a prospective cohort study among 21 low, middle, and high income countries across seven geographic regions of 116,087 individuals between the ages of 35–70 with at least one cycle of follow-up and complete baseline food frequency questionnaire (FFQ) data. Country-specific validated FFQs were used to document baseline dietary intake. Participants were followed prospectively at least every 3 years. The main clinical outcome for this study was development of IBD, including Crohn’s disease (CD) or ulcerative colitis (UC). Cox proportional hazard multivariable models were used to assess associations between ultra-processed food intake and risk of IBD. Results are presented as hazard ratios (HR) with 95% confidence intervals (CI). Results Participants were enrolled in the study between 2003 and 2016. During the median follow-up of 9.7 years (IQR 8.9–11.2), we recorded 467 incident cases of IBD (90 with CD and 377 with UC). Higher ultra-processed food intake was associated with a higher risk of incident IBD (HR 1.82, 95% CI 1.22 to 2.72 for ≥5 servings/day and HR 1.67, 95% CI 1.18 to 2.37, for 1–4 servings/day as compared to <1 serving/day, ptrend=0.006), after adjustment for potential confounding factors. Different subgroups of ultra-processed food including soft drinks, sweets, salty snacks, and processed meat each were associated with higher HR for IBD. Results were consistent in UC and CD with low heterogeneity. White meat, red meat, dairy, starch, fruits, vegetables, and legumes intake were not associated with incident IBD. Conclusion Higher ultra-processed food consumption was positively associated with development of IBD. Further studies are needed to identify the potential culprits within ultra-processed foods.

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Diagnostic performance of food consumption for bacteraemia in patients admitted with suspected infection: a prospective cohort study

BMJ Open ◽

10.1136/bmjopen-2020-044270 ◽

2021 ◽

Vol 11 (5) ◽

pp. e044270

Author(s):

Toshihiko Takada ◽

Kotaro Fujii ◽

Masataka Kudo ◽

Sho Sasaki ◽

Tetsuhiro Yano ◽

...

Keyword(s):

Cohort Study ◽

Food Consumption ◽

Prospective Cohort Study ◽

Predictive Value ◽

Prospective Cohort ◽

Diagnostic Performance ◽

General Medicine ◽

Discriminative Performance ◽

Suspected Infection ◽

Hospitalised Patients

ObjectivesA previous study reported that food consumption is useful to rule out bacteraemia in hospitalised patients. We aimed to validate the diagnostic performance of (1) food consumption and (2) a previously reported algorithm using food consumption and shaking chills for bacteraemia in patients admitted to hospital with suspected infection.DesignProspective cohort study.SettingDepartment of General Medicine in two acute care hospitals in Japan.ParticipantsA total of 2009 adult patients who underwent at least two blood cultures on admission.Primary outcome measuresThe reference standard for bacteraemia was judgement by two independent specialists of infectious diseases. Food consumption was evaluated by the physician in charge asking the patient or their caregivers the following question on admission: ‘What percentage of usual food intake were you able to eat during the past 24 hours?’ResultsAmong 2009 patients, 326 patients were diagnosed with bacteraemia (16.2%). Diagnostic performance of food consumption was sensitivity of 84.4% (95% CI 80.1 to 88), specificity of 19.8% (95% CI 18 to 21.8), positive predictive value (PPV) of 16.9% (95% CI 15.2 to 18.9) and negative predictive value (NPV) of 86.8% (95% CI 83.1 to 89.8). The discriminative performance was an area under the curve of 0.53 (95% CI 0.50 to 0.56). The performance of the algorithm using food consumption and shaking chills was sensitivity of 89% (95% CI 85.1 to 91.9), specificity of 18.8% (95% CI 17 to 20.7), PPV of 17.5% (95% CI 15.7 to 19.4) and NPV of 89.8% (95% CI 86.2 to 92.5).ConclusionOur results did not show the usefulness of food consumption and the algorithm using food consumption and shaking chills for the diagnosis of bacteraemia in patients admitted to hospital with suspected infection.

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