Ultra-processed Food Intake Tied To Higher Cardiovascular and All-Cause Mortality

Ultra-processed food Intake Tied To Higher Cardiovascular and All-Cause Mortality

“Ultra-processed food (UPF) “intake was associated with higher cardiovascular and all-cause mortality rates for people with type 2 diabetes” (T2D), “regardless of the nutritional quality of the rest of their diet,” investigators concluded in findings were published online ahead of print in the American Journal of Clinical Nutrition To reach this conclusion, researchers “conducted a prospective observational cohort study to evaluate the connections between UPF consumption and mortality among 1,065 participants with type 2 diabetes who completed a 188-item food frequency questionnaire.”

Background food

Nutritional strategies for preventing and managing type 2 diabetes traditionally emphasize dietary patterns reflecting nutrient goals. Still, the health implications of ultra-processed food (UPF) for patients with type 2 diabetes remain unknown.

Objectives

This study evaluated the association of UPF intake with all-cause and cardiovascular disease (CVD) mortality among participants with type 2 diabetes from the Moli-sani Study in Italy (enrollment 2005–2010).

Methods

This prospective observational cohort study was conducted on 1065 individuals with type 2 diabetes at baseline, followed up for 11.6 y (medi. ). A 188-item food-frequency quest assessed food intake. Name UPF was defined following the Nova classification and calculated as the ratio (weight ratio; %) between UPF (g/d) and total food eaten (g/d). Overall diet quality was assessed through the Mediterranean Diet Score (MDS). Multivariable-adjusted Cox proportional hazard models were used to estimate hazard ratios (HRs) and 95% confidence intervals (CIs) for mortality.

Results food ultra-processed

The average UPF consumption was 7.4% (±5.0%) In multivariable-adjusted Cox analyses, greater UPF intake (Q4, ≥10.5% and ≥9% of total food eaten for females and males, respectively), as opposed to the lowest (Q1, UPF <4.7% and <3.7% for females and males, respectively), was associated with higher hazards of both all-cause (HR: 1.70; 95% CI: 1.25, 2.33) and CVD mortality (HR: 2.64; 95% CI: 1.59, 4.40); inclusion of the MDS into the model did not substantially alter the magnitude of these associations (HR: 1.64; 95% CI: 1.19, 2.25 and HR: 2.55; 95% CI: 1.53, 4.24 for all-cause and CVD mortality, respectively) A linear dose-response relationship of UPF intake with both all-cause and CVD mortality was also observed.

Conclusions

Higher UPF consumption was associated with reduced survival and a higher CVD mortality rate in participants with type 2 diabetes at study entry, independent of diet. Quality Besides prioritizing a diet based on nutritional requirements, dietary guidelines for managing type 2 diabetes should also recommend limiting UPF.

Ultra-processed foods also referred to as ultra-processed food products (UPP), are a category of the NOVA food classification categorized according to the degree of food processing. Epidemiological data suggests that ultra-processed food intake can increase the risk of certain diseases, including obesity, type 2 diabetes, and cancer. Some countries have introduced dietary recommendations and other measures to reduce ultra-processed food intake. Some studies consider ultra-processed foods to have higher environmental impacts than fresh foods.

Type 2 Diabetes

The concept of ultra-processed foods is not universally accepted and is currently being discussed among nutrition and public health scientists. Key criticisms are the definition of diet and the inclusion of healthy foods under the nutrient profile system.

NOVA food classification

The NOVA (a name, not an acronym) food classification was initially developed by the Brazilian nutrition researcher Carlos Monteiro and his team at the Center for Epidemiological Research in Nutrition and Health (NUPENS) at the University of São Paulo, B. zil It is based on the assumption that food processing is more relevant for health than individual foods or nutrients NOVA categorizes foods into four categories:

Unprocessed or minimally processed foods
Processed culinary ingredients
Processed foods
Ultra-processed food and drink products

Processing as such is essential, and virtually all food is processed somehow. The term ultra-processing refers to processing industrial ingredients derived from foods, for example, by extrudinmoldinging, re-shaping hydrogenation, and hydrolysis Ultra-processing. Foods also include additives such as preservatives, sweeteners, sensory enhancercolorantsntflavorsurs, and processing aids, but little or no whole food. Infant formula and medical food are also considered ultra-processed. However, food additives are not necessarily a marker of ultra-processed foods as preservatives, for the exam, antioxidants or nitrite, are permitted for category 3.

The European Food Safety Authority and the Food and Drug Administration do not currently use this definition for regulatory purposes.

Ultra-processed foods are an important part of the food industry’s portfolio because they have low-industry incomes and often enjoy higher profits. argins They usually have an extended shelf life, an important consideration for lower-income consumers without reliable access to refri, ration Among other reasons for the popularity of ultra-processed foods are the inexpensive cost of their main ingredients and aggressive marketing, especially toward youth consumers and particulmiddle-incomee income countries.

Epidemiological data suggests that ultra-processed food intake can increase the risk of certain diseases, including obesity, type 2 diabetes, and cancer, and an approximately 20% higher risk of earlier death. A 2023 review found that high consumption of ultra-processed food is associated with an increased risk of colorectal cancer.

Four Latin American countries—Brazil, Uruguay, Peru, and Ecuador—have published official national dietary guidelines recommending avoiding ultra-processed foods. Chile has introduced a tax on ultra-processed foods.

https://www.diabetesasia.org/magazine/a-simple-guide-on-diabetes-and-the-ketogenic-diet-3/

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Dr. Rajesh Jain

Dr. Rajesh Jain MD PG Diploma Diabetes, UK

The diabetesasia is the advocate for the people currently living with diabetes Burden & NCDs Risk. Global Diabetes Walk campaign remind us to Prevent diabetes.

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Ultraprocessed Food Intake Tied To Higher Cardiovascular and All-Cause Mortality

Ultra-processed food Intake Tied To Higher Cardiovascular and All-Cause Mortality