Chen Xiao, Wang Peilu, Luo Weifeng, Wang Jian, Sun Liang, Li Yaqi, Zhang Fangfang, Gao Xiang
Department of Nutrition and Food Hygiene, School of Public Health, Institute of Nutrition, Clinical Research Institute, Fudan University, Shanghai, China.
Department of Neurology and Suzhou Clinical Research Center of Neurological Disease, the Second Affiliated Hospital of Soochow University, Suzhou, China.
J Neurol Neurosurg Psychiatry. 2025 Nov 13;96(12):1222-1230. doi: 10.1136/jnnp-2025-336045.
Ultra-processed foods (UPFs), widely consumed globally, are increasingly recognised as a key factor in poor dietary quality and diet-related health risks. However, little is known about the role of UPF consumption in the development and progression of Parkinson's disease (PD).
We followed 121 440 participants who were free of cancer, PD and dementia at baseline, each completing at least two 24-hour dietary assessments. UPF consumption was defined according to the Nova classification. Eight prodromal features were identified through self-reported diagnoses, hospital admission records and primary care data. Prodromal PD was defined as the presence of ≥3 prodromal PD features. Incident PD cases were identified through linkages with hospital admissions, death registers and self-reported data. Information on vital status, date of death and cause of death was obtained from the UK National Health Service (NHS) and the NHS Central Register. The multivariable Cox proportional hazards models were used to estimate the HRs and 95% CIs.
During a median of 10.5 years of follow-up, 1047 participants had ≥3 prodromal PD features, 640 participants developed PD and 114 participants died from PD. Comparing extreme quartiles of UPF consumption, the HRs were 1.65 (95% CI: 1.35 to 2.02) for having ≥3 versus 0 prodromal PD features, 1.32 (95% CI: 1.02 to 1.71) for developing PD and 3.11 (95% CI: 1.56 to 6.17) for PD death (p value trend <0.05 for all).
In this large prospective cohort study, higher UPF consumption was associated with higher risk of developing prodromal PD, incident PD and PD-specific mortality.
超加工食品（UPF）在全球广泛消费，越来越被认为是饮食质量差和与饮食相关的健康风险的关键因素。然而，关于UPF消费在帕金森病（PD）发生和发展中的作用知之甚少。
我们对121440名在基线时无癌症、PD和痴呆症的参与者进行了随访，每人至少完成两次24小时饮食评估。UPF消费根据诺瓦分类法定义。通过自我报告的诊断、住院记录和初级保健数据确定了八种前驱特征。前驱性PD被定义为存在≥3种前驱性PD特征。通过与住院记录、死亡登记册和自我报告数据的关联确定新发PD病例。从英国国家医疗服务体系（NHS）和NHS中央登记处获得了生命状态、死亡日期和死亡原因的信息。使用多变量Cox比例风险模型来估计风险比（HRs）和95%置信区间（CIs）。
在中位10.5年的随访期间，1047名参与者有≥3种前驱性PD特征，640名参与者患了PD，114名参与者死于PD。比较UPF消费的极端四分位数，有≥3种与0种前驱性PD特征相比，HR为1.65（95%CI：1.35至2.02）；患PD的HR为1.32（95%CI：1.02至1.71）；死于PD的HR为3.11（95%CI：1.56至6.17）（所有p值趋势均<0.05）。
在这项大型前瞻性队列研究中，较高的UPF消费量与前驱性PD、新发PD和PD特异性死亡的较高风险相关。
