Higher ultra-processed food intake is associated with an increased incidence risk of cardiovascular disease: the Tehran lipid and glucose study
Abstract Background Cardiovascular disease (CVD) is a major cause of death worldwide, although limited data are currently available regarding the impact of consuming ultra-processed food (UPF) on its incidence. Given the increased consumption of UPF in Iran, we aimed to investigate the association b...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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BMC
2024-03-01
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| Series: | Nutrition & Metabolism |
| Subjects: | |
| Online Access: | https://doi.org/10.1186/s12986-024-00788-x |
| _version_ | 1797247407603318784 |
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| author | Mohammad Jalali Zahra Bahadoran Parvin Mirmiran Davood Khalili Michael E. Symonds Fereidoun Azizi Shiva Faghih |
| author_facet | Mohammad Jalali Zahra Bahadoran Parvin Mirmiran Davood Khalili Michael E. Symonds Fereidoun Azizi Shiva Faghih |
| author_sort | Mohammad Jalali |
| collection | DOAJ |
| description | Abstract Background Cardiovascular disease (CVD) is a major cause of death worldwide, although limited data are currently available regarding the impact of consuming ultra-processed food (UPF) on its incidence. Given the increased consumption of UPF in Iran, we aimed to investigate the association between UPF intake and CVD risk. Methods Individuals without CVD (n = 2050) aged ≥ 30 years old were recruited from the Tehran Lipid and Glucose Study (TLGS). Dietary data were collected using a validated food frequency questionnaire (FFQ) and UPF intakes were assessed based on the Nova food classification. Multivariable Cox proportional hazard models adjusted for potential confounders were used to estimate the hazard ratio (HR) and 95% confidence intervals (95% CI) for the risk of CVD across tertiles of UPF intake. Results A 10.1% incidence of CVD occurred over a median follow-up of 10.6 years, with a 22% increase in CVD risk per each 50 g/day UPF intake. Participants with the highest intake of UPF had a 68% greater incidence of CVD compared to those with the lowest intake (HR = 1.68, 95% CI=1.14–2.48) after controlling for potential confounders. Regarding sub-groups of UPF, participants in the 3rd tertile compared to the reference had a significantly increased risk of CVD (HR = 1.56, 95% CI=1.04–2.34). Nevertheless, intake of bread, fast food, sweetened beverages, sweets and desserts, high-fat dairy products, and other UPFs were not associated with greater CVD risk. Conclusion Our findings support the hypothesis that the incidence of CVD is enhanced with the higher consumption of UPF in a representative sample of the Iranian population. |
| first_indexed | 2024-04-24T19:58:12Z |
| format | Article |
| id | doaj.art-7547387f2af948dc94bdc23c6a32aaf5 |
| institution | Directory Open Access Journal |
| issn | 1743-7075 |
| language | English |
| last_indexed | 2024-04-24T19:58:12Z |
| publishDate | 2024-03-01 |
| publisher | BMC |
| record_format | Article |
| series | Nutrition & Metabolism |
| spelling | doaj.art-7547387f2af948dc94bdc23c6a32aaf52024-03-24T12:12:33ZengBMCNutrition & Metabolism1743-70752024-03-012111910.1186/s12986-024-00788-xHigher ultra-processed food intake is associated with an increased incidence risk of cardiovascular disease: the Tehran lipid and glucose studyMohammad Jalali0Zahra Bahadoran1Parvin Mirmiran2Davood Khalili3Michael E. Symonds4Fereidoun Azizi5Shiva Faghih6Department of Community Nutrition, School of Nutrition and Food Sciences, Shiraz University of Medical SciencesNutrition and Endocrine Research Center, Research Institute for Endocrine Sciences, Shahid Beheshti University of Medical SciencesDepartment of Clinical Nutrition and Dietetics, Faculty of Nutrition and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical SciencesDepartment of Epidemiology and Biostatistics, Research Institute for Endocrine Sciences, Shahid Beheshti University of Medical SciencesCentre for Perinatal Research, Academic Unit of Population and Lifespan Sciences, School of Medicine, University of NottinghamEndocrine Research Center, Research Institute for Endocrine Sciences, Shahid Beheshti University of Medical SciencesDepartment of Community Nutrition, School of Nutrition and Food Sciences, Shiraz University of Medical SciencesAbstract Background Cardiovascular disease (CVD) is a major cause of death worldwide, although limited data are currently available regarding the impact of consuming ultra-processed food (UPF) on its incidence. Given the increased consumption of UPF in Iran, we aimed to investigate the association between UPF intake and CVD risk. Methods Individuals without CVD (n = 2050) aged ≥ 30 years old were recruited from the Tehran Lipid and Glucose Study (TLGS). Dietary data were collected using a validated food frequency questionnaire (FFQ) and UPF intakes were assessed based on the Nova food classification. Multivariable Cox proportional hazard models adjusted for potential confounders were used to estimate the hazard ratio (HR) and 95% confidence intervals (95% CI) for the risk of CVD across tertiles of UPF intake. Results A 10.1% incidence of CVD occurred over a median follow-up of 10.6 years, with a 22% increase in CVD risk per each 50 g/day UPF intake. Participants with the highest intake of UPF had a 68% greater incidence of CVD compared to those with the lowest intake (HR = 1.68, 95% CI=1.14–2.48) after controlling for potential confounders. Regarding sub-groups of UPF, participants in the 3rd tertile compared to the reference had a significantly increased risk of CVD (HR = 1.56, 95% CI=1.04–2.34). Nevertheless, intake of bread, fast food, sweetened beverages, sweets and desserts, high-fat dairy products, and other UPFs were not associated with greater CVD risk. Conclusion Our findings support the hypothesis that the incidence of CVD is enhanced with the higher consumption of UPF in a representative sample of the Iranian population.https://doi.org/10.1186/s12986-024-00788-xUltra-processed foodCardiovascular diseaseSalty snacksNutritionProspective observational study |
| spellingShingle | Mohammad Jalali Zahra Bahadoran Parvin Mirmiran Davood Khalili Michael E. Symonds Fereidoun Azizi Shiva Faghih Higher ultra-processed food intake is associated with an increased incidence risk of cardiovascular disease: the Tehran lipid and glucose study Nutrition & Metabolism Ultra-processed food Cardiovascular disease Salty snacks Nutrition Prospective observational study |
| title | Higher ultra-processed food intake is associated with an increased incidence risk of cardiovascular disease: the Tehran lipid and glucose study |
| title_full | Higher ultra-processed food intake is associated with an increased incidence risk of cardiovascular disease: the Tehran lipid and glucose study |
| title_fullStr | Higher ultra-processed food intake is associated with an increased incidence risk of cardiovascular disease: the Tehran lipid and glucose study |
| title_full_unstemmed | Higher ultra-processed food intake is associated with an increased incidence risk of cardiovascular disease: the Tehran lipid and glucose study |
| title_short | Higher ultra-processed food intake is associated with an increased incidence risk of cardiovascular disease: the Tehran lipid and glucose study |
| title_sort | higher ultra processed food intake is associated with an increased incidence risk of cardiovascular disease the tehran lipid and glucose study |
| topic | Ultra-processed food Cardiovascular disease Salty snacks Nutrition Prospective observational study |
| url | https://doi.org/10.1186/s12986-024-00788-x |
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