Association of Ultra‐Processed Food Intake with Cardiovascular and Respiratory Disease Multimorbidity: A Prospective Cohort Study

Author:

Li Huiping12,Li Shu3,Yang Hongxi1,Zhang Yuan1,Ma Yue1,Hou Yabing1,Zhang Xinyu1,Sun Li1,Borné Yan2,Wang Yaogang1

Affiliation:

1. School of Public Health Tianjin Medical University Tianjin 300070 China

2. Department of Clinical Sciences in Malmö Lund University Malmö 21428 Sweden

3. School of Management Tianjin University of Traditional Chinese Medicine Tianjin 301617 China

Abstract

ScopeEvidence suggests a positive association between ultra‐processed food (UPF) consumption and the incidence of cardiovascular disease (CVD). The study aims to investigate associations between UPF intake and respiratory disease, CVD, and their multimorbidity in a large prospective cohort.Methods and resultsWithin the UK Biobank, participants who are free from respiratory disease or CVD at baseline and completed at least two times 24‐h dietary records are included in this study. After adjusting for socioeconomic status and lifestyle factors, the hazard ratios (95% confidence interval) for each 10% increase in UPF are 1.06 (1.04, 1.09) for CVD, 1.04 (1.02, 1.06) for respiratory disease, 1.15 (1.08, 1.22) for CVD mortality, and 1.06 (1.01, 1.12) for their multimorbidity, respectively. In addition, replacing 20% of UPF weight in diet with an equivalent proportion of unprocessed or minimally processed foods is estimated to be associated with 11% lower risk of CVD, 7% lower risk of respiratory disease, 25% lower risk of CVD mortality, and 11% lower risk of CVD and respiratory disease multimorbidity.ConclusionIn this prospective cohort study, higher consumption of UPF is associated with higher risks of CVD and respiratory disease multimorbidity. Further longitudinal studies are needed to confirm these findings.

Publisher

Wiley

Subject

Food Science,Biotechnology

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