Kim Chaeryeon, Na Woori, Choi Seunghee, Hwang Seo Hyeon, Sohn Cheongmin
Department of Food and Nutrition, Wonkwang University, Iksan 54538, Korea.
Institute of Life Science and Natural resources, Wonkwang University, Iksan 54538, Korea.
Nutr Res Pract. 2023 Aug;17(4):735-746. doi: 10.4162/nrp.2023.17.4.735. Epub 2023 Mar 7.
BACKGROUND/OBJECTIVES: Metabolic syndrome is closely associated with lifestyle factors, including diet and nutritional intake. Modern trends show a shift in food consumption from healthy home-cooked meals to processed and instant foods. Therefore, this study analyzed the association between ultra-processed food intake and the development of metabolic syndrome in Korean adults based on the data from the Korea National Health and Nutrition Examination Survey (KNHANES) 2013-2018.
SUBJECTS/METHODS: The subjects of this study were 17,414 adults aged 19-80 years who participated in the 6th-7th KNHANES. Processed food was classified into four categories, NOVA1 to NOVA4, using 24-h recall data. The higher the NOVA category, the more processed the food. Statistical analysis was conducted using logistic regression to investigate the prevalence of metabolic syndrome according to the consumption of ultra-processed foods.
Among the diagnostic criteria for metabolic syndrome, hypertension (odds ratio [OR], 0.72; 95% confidence interval [CI], 0.62-0.85; Q4 vs. Q1, -trend < 0.001) and high triglycerides (OR, 0.83; 95% CI, 0.72-0.94; Q4 vs. Q1, -trend < 0.001) showed a correlation with the percentages of energy consumed from ultra-processed foods. The OR for metabolic syndrome, according to the percentages of energy consumed from ultra-processed foods, is shown only for men. The OR showed that the percentages of energy consumed from ultra-processed foods were associated with increased metabolic syndrome.
This study suggests that consumption of ultra-processed foods raises the risk of metabolic syndrome especially among men. To prevent metabolic syndrome, it is necessary to prepare appropriate dietary guidelines for Korean adults.
背景/目的：代谢综合征与包括饮食和营养摄入在内的生活方式因素密切相关。现代趋势表明，食物消费正从健康的家庭烹饪餐食转向加工食品和即食食品。因此，本研究基于2013 - 2018年韩国国民健康与营养检查调查（KNHANES）的数据，分析了韩国成年人超加工食品摄入量与代谢综合征发生之间的关联。
对象/方法：本研究的对象是参加第6 - 7次KNHANES的17414名19 - 80岁的成年人。使用24小时回忆数据将加工食品分为四类，即NOVA1至NOVA4。NOVA类别越高，食品加工程度越高。采用逻辑回归进行统计分析，以研究根据超加工食品消费情况的代谢综合征患病率。
在代谢综合征的诊断标准中，高血压（比值比[OR]，0.72；95%置信区间[CI]，0.62 - 0.85；第四四分位数与第一四分位数相比，趋势P<0.001）和高甘油三酯（OR，0.83；95%CI，0.72 - 0.94；第四四分位数与第一四分位数相比，趋势P<0.001）与超加工食品所提供能量的百分比存在相关性。根据超加工食品所提供能量的百分比得出的代谢综合征OR值仅针对男性显示。该OR值表明，超加工食品所提供能量的百分比与代谢综合征风险增加有关。
本研究表明，食用超加工食品会增加代谢综合征风险，尤其是在男性中。为预防代谢综合征，有必要为韩国成年人制定适当的饮食指南。
