Peng Xinxing, Li Xiangzi, He Jiayu, He Min, Ning Ning, Chen Li, Yao Ping, Tang Yuhan, Li Yanyan
Shenzhen Center for Chronic Disease Control, Shenzhen Institute of Dermatology, No. 2021, Buxin Road, Luohu District, Shenzhen 518020, China.
Department of Nutrition and Food Hygiene, Hubei Key Laboratory of Food Nutrition and Safety, Ministry of Education Key Laboratory of Environment and Health, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan 430030, China.
Nutrients. 2025 Apr 27;17(9):1473. doi: 10.3390/nu17091473.
The sales of ultra-processed food (UPF) are rapidly increasing worldwide, and there have been reports linking UPF consumption to several chronic diseases. However, there is limited prospective evidence exploring the impact of UPF on inflammatory skin diseases. This study investigates the association between UPF intake and the incidence of psoriasis using data from the UK Biobank. UPFs were assessed based on the NOVA classification in this large prospective study. Cox proportional hazards regression was employed to estimate the association between UPF intake and the incident risk of psoriasis. Inflammation score (INFLA-score) and body mass index (BMI) were chosen as mediators to examine the mediation effect. Substitution analysis was performed to estimate the psoriasis risk when replacing the absolute amount of UPF with an equivalent weight of unprocessed or minimally processed food. This study enrolled 121,019 participants aged 40-69 years from the UK Biobank. Over a 12-year (median) follow-up period, 1043 participants developed psoriasis. In the fully adjusted model, hazard ratios (95% confidence interval) for psoriasis across increasing quartiles of UPF consumption were 1.00 (reference), 1.07 (0.89, 1.28), 1.19 (1.00, 1.42), and 1.23 (1.03, 1.47), respectively ( for trend = 0.016). Factors such as age, sex, BMI, smoking status, drinking status, physical activity level, and Townsend Deprivation Index (TDI) did not significantly modify this association ( interaction > 0.05). The INFLA-score and BMI explained 6.5% ( = 0.012) and 30.5% ( < 0.001) of the association between UPF consumption and psoriasis risk, respectively. Replacing 20% of UPF weight in total diet with an equivalent proportion of unprocessed or minimally processed foods was associated with an 18% reduction in psoriasis risk (HR: 0.82; 95% CI: 0.72-0.94; = 0.004). Our findings indicate that increased UPF consumption is associated with a higher risk of psoriasis. This provides valuable dietary guidance for preventing psoriasis and its related comorbidities.
超加工食品（UPF）在全球范围内的销量正在迅速增长，并且有报告将UPF的消费与几种慢性疾病联系起来。然而，探索UPF对炎症性皮肤病影响的前瞻性证据有限。本研究利用英国生物银行的数据调查了UPF摄入量与银屑病发病率之间的关联。在这项大型前瞻性研究中，根据NOVA分类对UPF进行了评估。采用Cox比例风险回归来估计UPF摄入量与银屑病发病风险之间的关联。选择炎症评分（INFLA评分）和体重指数（BMI）作为中介变量来检验中介效应。进行替代分析以估计用等量未加工或最低加工食品替代UPF绝对量时的银屑病风险。本研究纳入了来自英国生物银行的121,019名年龄在40 - 69岁之间的参与者。在12年（中位数）的随访期内，1043名参与者患上了银屑病。在完全调整模型中，随着UPF消费四分位数的增加，银屑病的风险比（95%置信区间）分别为1.00（参考值）、1.07（0.89, 1.28）、1.19（1.00, 1.42）和1.23（1.03, 1.47）（趋势检验P = 0.016）。年龄、性别、BMI、吸烟状况、饮酒状况、身体活动水平和汤森贫困指数（TDI）等因素并未显著改变这种关联（交互作用P > 0.05）。INFLA评分和BMI分别解释了UPF消费与银屑病风险之间关联的6.5%（P = 0.012）和30.5%（P < 0.001）。用等量未加工或最低加工食品替代总饮食中20%的UPF重量与银屑病风险降低18%相关（风险比：0.82；95%置信区间：0.72 - 0.94；P = 0.004）。我们的研究结果表明，UPF消费增加与银屑病风险较高相关。这为预防银屑病及其相关合并症提供了有价值的饮食指导。
