Department of Community Nutrition, School of Nutrition and Food Science, Shiraz University of Medical Sciences, Shiraz, Iran; Health Policy Research Center, Institute of Health, Shiraz University of Medical Sciences, Shiraz, Iran; Students' Research Committee, Shiraz University of Medical Sciences, Shiraz, Iran.
Research Institute of Sport and Exercise Science, Liverpool John Moores University, Liverpool, L3 3AF, UK.
Nutr Metab Cardiovasc Dis. 2023 Oct;33(10):1951-1959. doi: 10.1016/j.numecd.2023.06.009. Epub 2023 Jun 19.
According to the NOVA classification system, ultra-processed foods result from extensive industrial processing and use ingredients derived from food and non-food products, which can negatively impact on cardiovascular disease risk factors. Despite this, few studies have investigated UPFs in Middle Eastern populations regardless of high consumption in this region.
This cross-sectional study was conducted on data from the Prospective Epidemiological Research Studies in Iran Kharemeh cohort (n = 6611). Food frequency questionnaires were assessed and the ratio of total UPFs energy/total energy intake was calculated. Data was categorized into tertiles of UPF consumption using the NOVA classification system. Kruskal-Wallis tests were used to assess differences in nutrient and food intakes between tertiles and logistic regression analysis was applied to assess the associations between UPFs and CVD risk factors. After adjustment for potential confounders the logistic regression analysis revealed significant positive relationships between intakes of UPFs and waist circumference (WC) (T: OR; 1.34, 95% CI; 1.13-1.60 - T: OR; 1.41, 95% CI; 1.18-1.69, P ˂0.001), low-density lipoprotein cholesterol (LDL-C) (T: OR; 1.20, 95% CI; 1.05-1.37 - T: OR; 1.27, 95% CI; 1.11-1.45, P ˂0.001), non-high-density lipoprotein cholesterol (non-HDL) (T: OR; 1.21, 95% CI; 1.07-1.37 - T: OR; 1.24, 95% CI; 1.10-1.41, P ˂0.001) and LDL-C to HDL-C ratio (T: OR; 1.15, 95% CI; 1.02-1.31 - T: OR; 1.21, 95% CI; 1.07-1.38, P = 0.002).
The consumption of UPFs was positively associated with WC and atherogenic blood lipids. However, increased intakes of fiber and unsaturated fats were also found in those consuming more UPFs, which was not expected. These findings offer insights into an understudied population and warrant further research.
根据 NOVA 分类系统，超加工食品是经过广泛的工业加工制成的，使用源自食品和非食品产品的成分，这可能对心血管疾病风险因素产生负面影响。尽管如此，由于该地区的高消费，很少有研究调查中东人群中的 UPF。
本横断面研究基于伊朗 Kharemeh 队列前瞻性流行病学研究的数据（n=6611）。评估了食物频率问卷，并计算了总 UPF 能量/总能量摄入的比值。使用 NOVA 分类系统将 UPF 消费数据分为三分位。Kruskal-Wallis 检验用于评估三分位之间营养素和食物摄入量的差异，逻辑回归分析用于评估 UPF 与 CVD 风险因素之间的关联。在调整潜在混杂因素后，逻辑回归分析显示 UPF 摄入与腰围（WC）（T：比值比；1.34，95%置信区间；1.13-1.60-T：比值比；1.41，95%置信区间；1.18-1.69，P<0.001）、低密度脂蛋白胆固醇（LDL-C）（T：比值比；1.20，95%置信区间；1.05-1.37-T：比值比；1.27，95%置信区间；1.11-1.45，P<0.001）、非高密度脂蛋白胆固醇（非-HDL）（T：比值比；1.21，95%置信区间；1.07-1.37-T：比值比；1.24，95%置信区间；1.10-1.41，P<0.001）和 LDL-C 与高密度脂蛋白胆固醇（HDL-C）比值（T：比值比；1.15，95%置信区间；1.02-1.31-T：比值比；1.21，95%置信区间；1.07-1.38，P=0.002）呈正相关。
UPF 的消费与 WC 和动脉粥样硬化性血脂呈正相关。然而，在摄入更多 UPF 的人群中也发现了纤维和不饱和脂肪的摄入量增加，这是出乎意料的。这些发现为研究不足的人群提供了新的见解，值得进一步研究。
