Association between ultra-processed food intakes with lipid profiles - A cross-sectional study

Abstract

Abstract The purpose of this cross-sectional study is to examine the association between UPFs intake level and lipid profile in Iranian people. This is a cross-sectional study which was performed on 236 individuals with the age range of 20 to 50 years in Shiraz, Iran. Food intakes of participants were evaluated by food frequency questionnaire (FFQ) which was previously validated in Iranian populations. For estimating the ultra-processed food, the classification of NOVA food group was used. Serum lipids including TC, TG, HDL-C and LDL-C were measured in blood samples. Logistic regression was used to evaluation the relation between UPF score and lipid profile. Higher UPFs intake was associated with increased OR of TG, LDL and HDL in both crude (OR: 2.60; 95% CI: 1.24–5.46 and OR: 2.05; 95% CI: 1.01–4.17 and OR: 4.34; 95% CI: 1.89–9.91 and adjusted model (OR: 2.76; 95% CI: 1.29–5.89 and OR: 2.08; 95% CI: 1.01–4.26 and OR: 4.91; 95% CI: 2.05–11.74). Thus, our results show significant associations between ultra-processed foods intake and dietary nutrient profiles that result in dyslipidemia as a risk factor of chronic diseases. In conclusion, UPF consumption worsen the nutritional profile of the diet and lead to negative changes in the lipid profile parameters.