{"id":6437,"date":"2023-08-03T13:38:33","date_gmt":"2023-08-03T08:08:33","guid":{"rendered":"https:\/\/www.diabetesasia.org\/magazine\/?p=6437"},"modified":"2024-11-22T10:15:20","modified_gmt":"2024-11-22T04:45:20","slug":"ultraprocessed-food-intake-tied-to-higher-cardiovascular-and-all-cause-mortality","status":"publish","type":"post","link":"https:\/\/www.diabetesasia.org\/magazine\/ultraprocessed-food-intake-tied-to-higher-cardiovascular-and-all-cause-mortality\/","title":{"rendered":"Ultraprocessed Food Intake Tied To Higher Cardiovascular and All-Cause Mortality"},"content":{"rendered":"

Ultra-processed food Intake Tied To Higher Cardiovascular and All-Cause Mortality<\/strong><\/h2>\n

“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<\/a>\u00a0were published online ahead of print in the American Journal of Clinical Nutrition<\/a> \u00a0To 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.”<\/p>\n

\"Ultraprocessed<\/p>\n

Background food<\/h2>\n
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.<\/div>\n

Objectives<\/h3>\n
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\u20132010).<\/div>\n

Methods<\/h3>\n
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.<\/div>\n

Results food ultra-processed<\/h3>\n
The average UPF consumption was 7.4% (\u00b15.0%)\u00a0 In multivariable-adjusted Cox analyses, greater UPF intake (Q4, \u226510.5% and \u22659% 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)\u00a0 A linear dose-response relationship of UPF intake with both all-cause and CVD mortality was also observed.<\/div>\n

Conclusions<\/h3>\n
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.\u00a0<\/a>Quality<\/a> <\/span>Besides prioritizing a diet based on nutritional requirements, dietary guidelines for managing type 2 diabetes should also recommend limiting UPF.<\/div>\n
\n

Ultra-processed foods<\/b>\u00a0also referred to as ultra-processed food products (UPP), are a category of the NOVA food classification categorized according to the degree of food processing.\u00a0Epidemiological data\u00a0suggests that ultra-processed food intake can increase the risk of certain diseases, including\u00a0obesity<\/a>,\u00a0type 2 diabetes<\/a>,\u00a0and\u00a0cancer<\/a>. 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<\/a>.<\/p>\n

\"Type<\/p>\n

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\u00a0system.<\/p>\n<\/div>\n

NOVA food classification<\/span><\/h3>\n

The NOVA (a name, not an acronym) food\u00a0classification\u00a0<\/a>was<\/span>\u00a0initially developed by the\u00a0Brazilian<\/a>\u00a0nutrition researcher\u00a0Carlos Monteiro<\/a>\u00a0and his team at the Center for Epidemiological Research in Nutrition and Health (NUPENS)<\/a> at the\u00a0University of S\u00e3o Paulo, B. zil\u00a0 <\/sup>It is based on the assumption that\u00a0food processing<\/a>\u00a0is more relevant for health than individual\u00a0foods<\/a>\u00a0or\u00a0nutrients<\/a> \u00a0NOVA categorizes foods into four categories:<\/sup><\/p>\n

    \n
  1. Unprocessed or minimally processed foods<\/li>\n
  2. Processed culinary ingredients<\/li>\n
  3. Processed foods<\/li>\n
  4. Ultra-processed food and drink products<\/li>\n<\/ol>\n

    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 extrudin<\/a>molding<\/span>ing, re-shaping hydrogenation, and hydrolysis Ultra-processing. Foods also include additives<\/a>\u00a0such as\u00a0preservatives,\u00a0sweeteners<\/a>, sensory enhancercolorantsntflavorsurs, and processing aids, but little or no whole food. Infant formula\u00a0and\u00a0medical food are also considered ultra-processed. However, food additives<\/a> are not necessarily a marker of ultra-processed foods as preservatives, for the exam, antioxidants\u00a0or\u00a0nitrite<\/a>, are permitted for category 3.<\/p>\n

    The European Food Safety Authority and the\u00a0Food and Drug Administration<\/a> do not currently use this definition for regulatory purposes.<\/p>\n

    \n

     <\/p>\n<\/div>\n

    Ultra-processed foods are an important part of the\u00a0food industry’s portfolio<\/a> because they have low-industry incomes<\/span>\u00a0and often enjoy higher profits. argins \u00a0They usually have an extended shelf life<\/a>, an important consideration for lower-income consumers without reliable access to refri, ration\u00a0 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.\"undefined\"<\/sup><\/sup><\/div>\n
    <\/div>\n
    \n

    Epidemiological data\u00a0suggests that ultra-processed food intake can increase the risk of certain diseases, including\u00a0obesity<\/a>,\u00a0type 2 diabetes<\/a>,\u00a0and\u00a0cancer<\/a>,\u00a0and an approximately 20% higher risk of earlier death<\/a>.\u00a0<\/sup><\/sup>A 2023 review found that high consumption of ultra-processed food is associated with an increased risk of colorectal cancer<\/a>.<\/sup><\/p>\n

    Four Latin American countries\u2014Brazil, <\/sup>Uruguay,<\/sup>\u00a0Peru,<\/sup>\u00a0and Ecuador<\/sup>\u2014have published official national dietary guidelines recommending avoiding ultra-processed foods. Chile<\/a>\u00a0has introduced a tax on ultra-processed foods.\"undefined\"<\/p>\n

     <\/p>\n

    https:\/\/www.diabetesasia.org\/magazine\/a-simple-guide-on-diabetes-and-the-ketogenic-diet-3\/<\/a><\/strong><\/span><\/sup><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

    Ultra-processed food Intake Tied To Higher Cardiovascular and All-Cause Mortality “Ultra-processed food (UPF) “intake was…<\/p>\n","protected":false},"author":2,"featured_media":6438,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[23,27,1],"tags":[3404],"class_list":["post-6437","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-lifestyle-medicine","category-nutrioin-in-disease","category-uncategorized","tag-food"],"aioseo_notices":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.diabetesasia.org\/magazine\/wp-content\/uploads\/2023\/08\/ultraprocess-food.jpg?fit=800%2C600&ssl=1","jetpack_sharing_enabled":true,"amp_enabled":true,"_links":{"self":[{"href":"https:\/\/www.diabetesasia.org\/magazine\/wp-json\/wp\/v2\/posts\/6437","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.diabetesasia.org\/magazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.diabetesasia.org\/magazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.diabetesasia.org\/magazine\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.diabetesasia.org\/magazine\/wp-json\/wp\/v2\/comments?post=6437"}],"version-history":[{"count":4,"href":"https:\/\/www.diabetesasia.org\/magazine\/wp-json\/wp\/v2\/posts\/6437\/revisions"}],"predecessor-version":[{"id":7644,"href":"https:\/\/www.diabetesasia.org\/magazine\/wp-json\/wp\/v2\/posts\/6437\/revisions\/7644"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.diabetesasia.org\/magazine\/wp-json\/wp\/v2\/media\/6438"}],"wp:attachment":[{"href":"https:\/\/www.diabetesasia.org\/magazine\/wp-json\/wp\/v2\/media?parent=6437"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.diabetesasia.org\/magazine\/wp-json\/wp\/v2\/categories?post=6437"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.diabetesasia.org\/magazine\/wp-json\/wp\/v2\/tags?post=6437"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}