Higher consumption of ultra-processed foods and increased likelihood of central nervous system demyelination in a case-control study of Australian adults

There is no author summary for this article yet. Authors can add summaries to their articles on ScienceOpen to make them more accessible to a non-specialist audience.

Abstract

Background

Consumption of ultra-processed foods (UPFs) has been linked to risk of chronic diseases, with scant evidence in relation to multiple sclerosis (MS).

Methods

We tested associations between UPF consumption and likelihood of a first clinical diagnosis of central nervous system demyelination (FCD) (267 cases, 508 controls), a common precursor to MS. We used data from the 2003–2006 Ausimmune Study and logistic regression with full propensity score matching for age, sex, region of residence, education, smoking history, body mass index, physical activity, history of infectious mononucleosis, dietary misreporting, and total energy intake.

Results

Higher UPF consumption was statistically significantly associated with an increased likelihood of FCD (adjusted odds ratio = 1.08; 95% confidence interval = 1.0,1.15; p = 0.039), representing an 8% increase in likelihood of FCD per one energy-adjusted serving/day of UPFs.

Conclusion

Higher intakes of UPF were associated with increased likelihood of FCD in this Australian cohort. Nutrition education and awareness of healthy eating patterns may benefit those at high risk of FCD.

Related collections

Most cited references 11

Record: found
Abstract: found
Article: not found

Ultra-processed foods: what they are and how to identify them

Carlos A. Monteiro, Geoffrey Cannon, Renata B. Levy … (2019)

The present commentary contains a clear and simple guide designed to identify ultra-processed foods. It responds to the growing interest in ultra-processed foods among policy makers, academic researchers, health professionals, journalists and consumers concerned to devise policies, investigate dietary patterns, advise people, prepare media coverage, and when buying food and checking labels in shops or at home. Ultra-processed foods are defined within the NOVA classification system, which groups foods according to the extent and purpose of industrial processing. Processes enabling the manufacture of ultra-processed foods include the fractioning of whole foods into substances, chemical modifications of these substances, assembly of unmodified and modified food substances, frequent use of cosmetic additives and sophisticated packaging. Processes and ingredients used to manufacture ultra-processed foods are designed to create highly profitable (low-cost ingredients, long shelf-life, emphatic branding), convenient (ready-to-consume), hyper-palatable products liable to displace all other NOVA food groups, notably unprocessed or minimally processed foods. A practical way to identify an ultra-processed product is to check to see if its list of ingredients contains at least one item characteristic of the NOVA ultra-processed food group, which is to say, either food substances never or rarely used in kitchens (such as high-fructose corn syrup, hydrogenated or interesterified oils, and hydrolysed proteins), or classes of additives designed to make the final product palatable or more appealing (such as flavours, flavour enhancers, colours, emulsifiers, emulsifying salts, sweeteners, thickeners, and anti-foaming, bulking, carbonating, foaming, gelling and glazing agents).

0 comments Cited 580 times – based on 0 reviews      Review now

Bookmark

Record: found
Abstract: found
Article: found

Is Open Access

Consumption of ultra-processed foods and health status: a systematic review and meta-analysis

G Pagliai, M Dinu, M. Madarena … (2020)

Increasing evidence suggests that high consumption of ultra-processed foods (UPF) is associated with an increase in non-communicable diseases, overweight and obesity. The present study systematically reviewed all observational studies that investigated the association between UPF consumption and health status. A comprehensive search of MEDLINE, Embase, Scopus, Web of Science and Google Scholar was conducted, and reference lists of included articles were checked. Only cross-sectional and prospective cohort studies were included. At the end of the selection process, twenty-three studies (ten cross-sectional and thirteen prospective cohort studies) were included in the systematic review. As regards the cross-sectional studies, the highest UPF consumption was associated with a significant increase in the risk of overweight/obesity (+39 %), high waist circumference (+39 %), low HDL-cholesterol levels (+102 %) and the metabolic syndrome (+79 %), while no significant associations with hypertension, hyperglycaemia or hypertriacylglycerolaemia were observed. For prospective cohort studies evaluating a total population of 183 491 participants followed for a period ranging from 3·5 to 19 years, highest UPF consumption was found to be associated with increased risk of all-cause mortality in five studies (risk ratio (RR) 1·25, 95 % CI 1·14, 1·37; P < 0·00001), increased risk of CVD in three studies (RR 1·29, 95 % CI 1·12, 1·48; P = 0·0003), cerebrovascular disease in two studies (RR 1·34, 95 % CI 1·07, 1·68; P = 0·01) and depression in two studies (RR 1·20, 95 % CI 1·03, 1·40; P = 0·02). In conclusion, increased UPF consumption was associated, although in a limited number of studies, with a worse cardiometabolic risk profile and a higher risk of CVD, cerebrovascular disease, depression and all-cause mortality.

0 comments Cited 274 times – based on 0 reviews      Review now

Bookmark

Record: found
Abstract: found
Article: not found

Is Open Access

Ultra-processed food consumption and exposure to phthalates and bisphenols in the US National Health and Nutrition Examination Survey, 2013–2014

Jessie P Buckley, Hyunju Kim, Eugenia Wong … (2019)

Ultra-processed food has low nutritional quality, is associated with development of chronic diseases, and may increase exposure to chemicals used in food packaging and production. To assess associations of ultra-processed food consumption with exposure to phthalates and bisphenols, including newer replacements, in the general U.S. population. Among 2,212 National Health and Nutrition Examination Survey (NHANES) 2013–2014 participants (≥6 years), we classified items reported in a 24-hour dietary recall according to the NOVA food processing classification system and calculated energy intake from ultra-processed food. Urinary concentrations of mono-benzyl (MBzP), mono-(3-carboxypropyl) (MCPP), mono-(carboxyisononyl) (MCNP), mono-(carboxyisoctyl) (MCOP), and four metabolites of di(2-ethylhexyl) (∑DEHP) phthalates and bisphenols A, F, and S were measured in spot urine samples. We estimated percent changes in natural log creatinine-standardized concentrations per 10% higher energy from ultra-processed food in covariate-adjusted multivariable linear regression models. We examined effect measure modification by age group, race/ethnicity, and poverty:income ratio and assessed associations with minimally processed food intake. In adjusted models, higher energy from ultra-processed food was associated with higher urinary concentrations of MCPP, MCNP, and MCOP but not MBzP, ∑DEHP, or bisphenols. Each 10% higher energy from ultra-processed food was associated with 8.0% (95% CI: 5.6%, 10.3%) higher urinary MCOP concentrations, with a stronger association among children than adolescents or adults. Ultra-processed sandwiches/hamburgers, French fries/other potato products, and ice cream/pops were associated with higher concentrations of multiple chemicals. Higher energy from minimally processed food was associated with lower concentrations of MCPP, MCNP, MCOP, and bisphenols A and F. Ultra-processed food consumption may increase exposure to currently used phthalates. Additional research is needed to determine whether minimally processed food diets or changes in food production practices can reduce phthalate and bisphenol exposures and related health effects, particularly among children who are more vulnerable to toxicants and tend to consume more ultra-processed food than adults.

0 comments Cited 95 times – based on 0 reviews      Review now

Bookmark

All references

Author and article information

Contributors

Lucinda J. Black:

ORCID: http://orcid.org/0000-0003-4727-4773

lucinda.black@curtin.edu.au

Journal

Journal ID (nlm-ta): Eur J Clin Nutr

Journal ID (iso-abbrev): Eur J Clin Nutr

Title: European Journal of Clinical Nutrition

Publisher: Nature Publishing Group UK (London )

ISSN (Print): 0954-3007

ISSN (Electronic): 1476-5640

Publication date (Electronic): 8 February 2023

Publication date PMC-release: 8 February 2023

Publication date (Print): 2023

Volume: 77

Issue: 5

Pages: 611-614

Affiliations

[1 ]GRID grid.1032.0, ISNI 0000 0004 0375 4078, Curtin School of Population Health, , Curtin University, ; Perth, Western Australia Australia

[2 ]GRID grid.1007.6, ISNI 0000 0004 0486 528X, Faculty of Science, Medicine and Health, , University of Wollongong, ; Wollongong, New South Wales Australia

[3 ]GRID grid.510958.0, Illawarra Health and Medical Research Institute, ; Wollongong, New South Wales Australia

[4 ]GRID grid.416107.5, ISNI 0000 0004 0614 0346, Murdoch Childrens Research Institute, , Royal Children’s Hospital, ; Melbourne, Victoria Australia

[5 ]GRID grid.418025.a, ISNI 0000 0004 0606 5526, Department of Neuroepidemiology, , The Florey Institute of Neuroscience and Mental Health, ; Parkville, Victoria Australia

[6 ]GRID grid.1009.8, ISNI 0000 0004 1936 826X, Menzies Institute for Medical Research, , University of Tasmania, ; Hobart, Tasmania Australia

[7 ]GRID grid.1032.0, ISNI 0000 0004 0375 4078, Curtin Health Innovation Research Institute, , Curtin University, ; Perth, Western Australia Australia

[8 ]GRID grid.414257.1, ISNI 0000 0004 0540 0062, Barwon Health, ; Geelong, Victoria Australia

[9 ]GRID grid.416100.2, ISNI 0000 0001 0688 4634, Royal Brisbane and Women’s Hospital and the University of Queensland, ; Brisbane, Queensland Australia

[10 ]GRID grid.1010.0, ISNI 0000 0004 1936 7304, School of Public Health, , University of Adelaide, ; Adelaide, South Australia Australia

[11 ]GRID grid.1008.9, ISNI 0000 0001 2179 088X, Centre for Neuroscience, , University of Melbourne, ; Melbourne, Victoria Australia

[12 ]GRID grid.1001.0, ISNI 0000 0001 2180 7477, National Centre for Epidemiology and Population Health, , The Australian National University, ; Canberra, Australian Capital Territory Australia

[13 ]GRID grid.1049.c, ISNI 0000 0001 2294 1395, QIMR Berghofer Medical Research Institute, ; Brisbane, Queensland Australia

[14 ]Hunter Health, Newcastle, New South Wales Australia

Author information

Adriana Mannino http://orcid.org/0000-0002-6846-4261

Eleanor Dunlop http://orcid.org/0000-0002-9139-015X

Yasmine Probst http://orcid.org/0000-0002-1971-173X

Anne-Louise Ponsonby http://orcid.org/0000-0002-6581-3657

Lucinda J. Black http://orcid.org/0000-0003-4727-4773

Article

Publisher ID: 1271

DOI: 10.1038/s41430-023-01271-1

PMC ID: 10169648

PubMed ID: 36754977

SO-VID: 928f1e47-a4af-40a6-840d-c1dad15a7de2

License:

Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/.

History

Date received : 6 May 2022

Date revision received : 19 January 2023

Date accepted : 24 January 2023

Funding

Funded by: Multiple Sclerosis Western Australia (MSWA)

Funded by: FundRef https://doi.org/10.13039/501100001797, Curtin University of Technology (Curtin University);

Funded by: FundRef https://doi.org/10.13039/501100000925, Department of Health | National Health and Medical Research Council (NHMRC);

Funded by: National Health and Medical Research Council of Australia Senior Research Fellowships

Custom metadata

ScienceOpen disciplines: Nutrition & Dietetics

Keywords: autoimmune diseases,nutrition

Data availability:

ScienceOpen disciplines: Nutrition & Dietetics

Keywords: autoimmune diseases, nutrition

Comments

Comment on this article

scite_

Cited by 5

See all cited by

Most referenced authors 144

See all reference authors

- Version 1

Higher consumption of ultra-processed foods and increased likelihood of central nervous system demyelination in a case-control study of Australian adults

Read this article at

Abstract

Background

Methods

Results

Conclusion

Related collections

Karger: Nutrition and Dietetics

Most cited references 11

Ultra-processed foods: what they are and how to identify them

Consumption of ultra-processed foods and health status: a systematic review and meta-analysis

Ultra-processed food consumption and exposure to phthalates and bisphenols in the US National Health and Nutrition Examination Survey, 2013–2014

Author and article information

Contributors

Journal

Affiliations

Author information

Article

History

Funding

Categories

Custom metadata

Comments

Comment on this article

Similar content 78

Cited by 5

Most referenced authors 144