Filippa Juul1, Georgeta Vaidean2, Yong Lin3, Andrea L Deierlein4, Niyati Parekh5. 1. Department of Public Health Policy and Management, School of Global Public Health, New York University, New York, New York, USA. Electronic address: https://twitter.com/JuulFilippa. 2. School of Pharmacy and Health Sciences, Fairleigh Dickinson University, Florham Park, New Jersey, USA; Division of Cardiology, Lenox Hill Hospital, Northwell Health, New York, New York, USA. Electronic address: https://twitter.com/georgeta. 3. Department of Biostatistics and Epidemiology, School of Public Health, Rutgers University, New Brunswick, New Jersey, USA; Biometrics Division, Rutgers Cancer Institute of New Jersey, Rutgers University, New Brunswick, New Jersey, USA. 4. Public Health Nutrition Program, School of Global Public Health, New York University, New York, New York, USA; Department of Population Health, Grossman School of Medicine, New York University, New York, New York, USA. 5. Public Health Nutrition Program, School of Global Public Health, New York University, New York, New York, USA; Department of Population Health, Grossman School of Medicine, New York University, New York, New York, USA; Rory Meyers College of Nursing, New York University, New York, New York, USA. Electronic address: niyati.parekh@nyu.edu.
Abstract
BACKGROUND: Ultra-processed foods provide 58% of total energy in the U.S. diet, yet their association with cardiovascular disease (CVD) remains understudied. OBJECTIVES: The authors investigated the associations between ultra-processed foods and CVD incidence and mortality in the prospective Framingham Offspring Cohort. METHODS: The analytical sample included 3,003 adults free from CVD with valid dietary data at baseline. Data on diet, measured by food frequency questionnaire, anthropometric measures, and sociodemographic and lifestyle factors were collected quadrennially from 1991 to 2008. Data regarding CVD incidence and mortality were available until 2014 and 2017, respectively. Ultra-processed foods were defined according to the NOVA framework. The authors used Cox proportional hazards models to determine the multivariable association between ultra-processed food intake (energy-adjusted servings per day) and incident hard CVD, hard coronary heart disease (CHD), overall CVD, and CVD mortality. Multivariable models were adjusted for age, sex, education, alcohol consumption, smoking, and physical activity. RESULTS: During follow-up (1991 to 2014/2017), the authors identified 251, 163, and 648 cases of incident hard CVD, hard CHD, and overall CVD, respectively. On average, participants consumed 7.5 servings per day of ultra-processed foods at baseline. Each additional daily serving of ultra-processed foods was associated with a 7% (95% confidence interval [CI]: 1.03 to 1.12), 9% (95% CI: 1.04 to 1.15), 5% (95% CI: 1.02 to 1.08), and 9% (95% CI: 1.02 to 1.16) increase in the risk of hard CVD, hard CHD, overall CVD, and CVD mortality, respectively. CONCLUSIONS: The current findings support that higher consumption of ultra-processed foods is associated with increased risk of CVD incidence and mortality. Although additional research in ethnically diverse populations is warranted, these findings suggest cardiovascular benefits of limiting ultra-processed foods.
BACKGROUND: Ultra-processed foods provide 58% of total energy in the U.S. diet, yet their association with cardiovascular disease (CVD) remains understudied. OBJECTIVES: The authors investigated the associations between ultra-processed foods and CVD incidence and mortality in the prospective Framingham Offspring Cohort. METHODS: The analytical sample included 3,003 adults free from CVD with valid dietary data at baseline. Data on diet, measured by food frequency questionnaire, anthropometric measures, and sociodemographic and lifestyle factors were collected quadrennially from 1991 to 2008. Data regarding CVD incidence and mortality were available until 2014 and 2017, respectively. Ultra-processed foods were defined according to the NOVA framework. The authors used Cox proportional hazards models to determine the multivariable association between ultra-processed food intake (energy-adjusted servings per day) and incident hard CVD, hard coronary heart disease (CHD), overall CVD, and CVDmortality. Multivariable models were adjusted for age, sex, education, alcohol consumption, smoking, and physical activity. RESULTS: During follow-up (1991 to 2014/2017), the authors identified 251, 163, and 648 cases of incident hard CVD, hard CHD, and overall CVD, respectively. On average, participants consumed 7.5 servings per day of ultra-processed foods at baseline. Each additional daily serving of ultra-processed foods was associated with a 7% (95% confidence interval [CI]: 1.03 to 1.12), 9% (95% CI: 1.04 to 1.15), 5% (95% CI: 1.02 to 1.08), and 9% (95% CI: 1.02 to 1.16) increase in the risk of hard CVD, hard CHD, overall CVD, and CVDmortality, respectively. CONCLUSIONS: The current findings support that higher consumption of ultra-processed foods is associated with increased risk of CVD incidence and mortality. Although additional research in ethnically diverse populations is warranted, these findings suggest cardiovascular benefits of limiting ultra-processed foods.
Authors: Matina Kouvari; Thomas Tsiampalis; Christina Chrysohoou; Ekavi Georgousopoulou; John Skoumas; Christos S Mantzoros; Christos S Pitsavos; Demosthenes B Panagiotakos Journal: Eur J Nutr Date: 2022-03-05 Impact factor: 4.865
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Authors: Celia Martinez-Perez; Lidia Daimiel; Cristina Climent-Mainar; Miguel Ángel Martínez-González; Jordi Salas-Salvadó; Dolores Corella; Helmut Schröder; Jose Alfredo Martinez; Ángel M Alonso-Gómez; Julia Wärnberg; Jesús Vioque; Dora Romaguera; José López-Miranda; Ramón Estruch; Francisco J Tinahones; José Lapetra; Lluis Serra-Majem; Aurora Bueno-Cavanillas; Josep A Tur; Vicente Martín Sánchez; Xavier Pintó; Miguel Delgado-Rodríguez; Pilar Matía-Martín; Josep Vidal; Clotilde Vázquez; Emilio Ros; Javier Basterra; Nancy Babio; Patricia Guillem-Saiz; María Dolores Zomeño; Itziar Abete; Jessica Vaquero-Luna; Francisco Javier Barón-López; Sandra Gonzalez-Palacios; Jadwiga Konieczna; Antonio Garcia-Rios; María Rosa Bernal-López; José Manuel Santos-Lozano; Maira Bes-Rastrollo; Nadine Khoury; Carmen Saiz; Karla Alejandra Pérez-Vega; María Angeles Zulet; Lucas Tojal-Sierra; Zenaida Vázquez Ruiz; Maria Angeles Martinez; Mireia Malcampo; José M Ordovás; Rodrigo San-Cristobal Journal: Int J Behav Nutr Phys Act Date: 2022-01-24 Impact factor: 6.457