Lucia Alonso-Pedrero1,2, Ana Ojeda-Rodríguez1,2, Miguel A Martínez-González2,3,4,5, Guillermo Zalba2,6, Maira Bes-Rastrollo2,3,4, Amelia Marti1,2,4. 1. University of Navarra, Department of Nutrition, Food Science and Physiology, Pamplona, Spain. 2. Navarra Institute for Health Research (IdiSNA), Pamplona, Spain. 3. University of Navarra, Department of Preventive Medicine and Public Health, Pamplona, Spain. 4. Physiopathology of Obesity and Nutrition Networking Biomedical Research Centre (CIBERobn), Spanish National Institute of Health Carlos III, Madrid, Spain. 5. Harvard TH Chan School of Public Health, Department of Nutrition, Boston, MA, USA. 6. University of Navarra, Department of Biochemistry and Genetics, Pamplona, Spain.
Abstract
BACKGROUND: Telomere length (TL) is a marker of biological age that may be affected by dietary factors through oxidation and inflammation mechanisms. In addition, ultra-processed food (UPF) consumption has increased worldwide and it has been associated with the risk of developing several diseases. OBJECTIVES: We aimed to evaluate the association between UPF consumption and the risk of having short telomeres in an elderly population of the Seguimiento Universidad de Navarra (SUN) Project. METHODS: This is a cross-sectional study of 886 participants (645 men and 241 women) aged 57-91 y recruited from the SUN Project (Spain, 1999-2018). TL was measured from saliva samples by real-time qPCR at baseline and UPF consumption was collected using a validated 136-item FFQ and classified according to the NOVA system. We evaluated the association between consumption of energy-adjusted UPF categorized into quartiles (low, medium-low, medium-high, and high consumption) and the risk of having short telomeres (<20th percentile) using logistic regression models. RESULTS: Those participants with the highest UPF consumption had almost twice the odds of having short telomeres compared with those with the lowest consumption (adjusted OR: 1.82; 95% CI: 1.05, 3.22; P-trend = 0.03). CONCLUSIONS: A higher consumption of UPF (>3 servings/d) was associated with higher risk of having shorter telomeres in an elderly Spanish population of the SUN Project.This trial was registered at clinicaltrials.gov as NCT02669602.
BACKGROUND: Telomere length (TL) is a marker of biological age that may be affected by dietary factors through oxidation and inflammation mechanisms. In addition, ultra-processed food (UPF) consumption has increased worldwide and it has been associated with the risk of developing several diseases. OBJECTIVES: We aimed to evaluate the association between UPF consumption and the risk of having short telomeres in an elderly population of the Seguimiento Universidad de Navarra (SUN) Project. METHODS: This is a cross-sectional study of 886 participants (645 men and 241 women) aged 57-91 y recruited from the SUN Project (Spain, 1999-2018). TL was measured from saliva samples by real-time qPCR at baseline and UPF consumption was collected using a validated 136-item FFQ and classified according to the NOVA system. We evaluated the association between consumption of energy-adjusted UPF categorized into quartiles (low, medium-low, medium-high, and high consumption) and the risk of having short telomeres (<20th percentile) using logistic regression models. RESULTS: Those participants with the highest UPF consumption had almost twice the odds of having short telomeres compared with those with the lowest consumption (adjusted OR: 1.82; 95% CI: 1.05, 3.22; P-trend = 0.03). CONCLUSIONS: A higher consumption of UPF (>3 servings/d) was associated with higher risk of having shorter telomeres in an elderly Spanish population of the SUN Project.This trial was registered at clinicaltrials.gov as NCT02669602.
Authors: Jadwiga Konieczna; Miguel Fiol; Antoni Colom; Miguel Ángel Martínez-González; Jordi Salas-Salvadó; Dolores Corella; María Trinidad Soria-Florido; J Alfredo Martínez; Ángel M Alonso-Gómez; Julia Wärnberg; Jesús Vioque; José López-Miranda; Ramon Estruch; M Rosa Bernal-López; José Lapetra; Lluís Serra-Majem; Aurora Bueno-Cavanillas; Josep A Tur; Vicente Martín Sánchez; Xavier Pintó; José J Gaforio; Pilar Matía-Martín; Josep Vidal; Clotilde Vázquez; Lidia Daimiel; Emilio Ros; Maira Bes-Rastrollo; María Pascual; Jose V Sorlí; Albert Goday; María Ángeles Zulet; Anai Moreno-Rodriguez; Francisco Jesús Carmona González; Rafael Valls-Enguix; Juana M Janer; Antonio Garcia-Rios; Rosa Casas; Ana M Gomez-Perez; José Manuel Santos-Lozano; F Javier Basterra-Gortari; María Ángeles Martínez; Carolina Ortega-Azorin; Joan Bayó; Itziar Abete; Itziar Salaverria-Lete; Miguel Ruiz-Canela; Nancy Babio; Lourdes Carres; Dora Romaguera Journal: Nutrients Date: 2022-10-05 Impact factor: 6.706