Applied Physiology and Nutrition Research Group, Laboratory of Assessment and Conditioning in Rheumatology, Hospital das Clínicas HCFMUSP, Faculdade de Medicina FMUSP, Universidade de Sao Paulo, Av. Dr. Arnaldo, 455, Sao Paulo, SP, 01246-903, Brazil.
Rheumatology Division, Faculdade de Medicina FMUSP, Universidade de Sao Paulo, Av. Dr. Arnaldo, 455, Sao Paulo, SP, 05403-900, Brazil.
Clin Rheumatol. 2020 May;39(5):1423-1428. doi: 10.1007/s10067-019-04916-4. Epub 2020 Jan 4.
To investigate the association between food consumption stratified by processing level and cardiovascular risk factors in rheumatoid arthritis. In this cross-sectional study, 56 patients (age: 62.5 ± 7.9 years, BMI: 28.4 ± 5.1 kg/m) had food consumption evaluated according to the processing level (e.g., unprocessed or minimally processed foods, processed foods, and ultra-processed foods) and associated with cardiovascular risk factors. The most prevalent food processing level was unprocessed or minimally processed foods (42.6 ± 12.6% of total energy intake [TEI]), followed by processed (24.2 ± 11.9%TEI), ultra-processed (18.1 ± 11.8%TEI), and culinary ingredients (15.1 ± 6.4%TEI). Adjusted regression models showed that higher consumption of ultra-processed foods was positively associated with Framingham risk score (β = 0.06, CI: 95% 0.001, 0.11, p = 0.045) and glycated hemoglobin (β = 0.04, CI: 95% 0.01, 0.08, p = 0.021). In contrast, higher consumption of unprocessed or minimally processed foods was associated with lower 10-year risk of developing cardiovascular diseases (β = -0.05, CI: 95% - 0.09, -0.003, p = 0.021) and LDL (β = -1.09, CI: 95% - 1.94, -0.24, p = 0.013). Patients with rheumatoid arthritis consuming more ultra-processed foods showed worse metabolic profile, whereas those consuming more unprocessed or minimally processed foods had lower cardiovascular risks. A food pattern characterized by a high ultra-processed food consumption appears to emerge as a novel, modifiable risk factor for cardiovascular diseases in rheumatoid arthritis. Key-Points • Higher ultra-processed food consumption was associated with worse metabolic profile and increased cardiovascular risk, whereas higher unprocessed or minimally processed food consumption was associated with lower 10-year risk of developing cardiovascular diseases. • A food pattern characterized by a high ultra-processed food consumption appears to emerge as a novel, modifiable risk factor for cardiovascular diseases in rheumatoid arthritis.
探讨按加工水平分层的食物消费与类风湿关节炎心血管危险因素之间的关系。在这项横断面研究中，56 名患者（年龄：62.5±7.9 岁，BMI：28.4±5.1kg/m）根据加工水平（如未加工或轻微加工食品、加工食品和超加工食品）评估食物消费情况，并与心血管危险因素相关联。最常见的食物加工水平是未加工或轻微加工食品（占总能量摄入的 42.6±12.6%），其次是加工食品（占 24.2±11.9%）、超加工食品（占 18.1±11.8%）和烹饪配料（占 15.1±6.4%）。调整后的回归模型显示，超加工食品的摄入量越高，弗雷明汉风险评分（β=0.06，95%CI：0.001，0.11，p=0.045）和糖化血红蛋白（β=0.04，95%CI：0.01，0.08，p=0.021）越高。相比之下，更多地食用未加工或轻微加工的食物与较低的 10 年心血管疾病风险（β=-0.05，95%CI：-0.09，-0.003，p=0.021）和 LDL（β=-1.09，95%CI：-1.94，-0.24，p=0.013）相关。食用更多超加工食品的类风湿关节炎患者表现出更差的代谢特征，而食用更多未加工或轻微加工食品的患者则具有较低的心血管风险。以高超加工食品消费为特征的食物模式似乎成为类风湿关节炎患者心血管疾病的一个新的、可改变的危险因素。
更高的超加工食品消费与更差的代谢特征和增加的心血管风险相关，而更多的未加工或轻微加工食品消费与较低的 10 年心血管疾病风险相关。
以高超加工食品消费为特征的食物模式似乎成为类风湿关节炎患者心血管疾病的一个新的、可改变的危险因素。
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