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- Title
Ultra-processed food consumption associates with higher cardiovascular risk in rheumatoid arthritis.
- Authors
Smaira, Fabiana Infante; Mazzolani, Bruna Caruso; Peçanha, Tiago; dos Santos, Kamila Meireles; Rezende, Diego Augusto Nunes; Araujo, Maria Eugênia; Bonfiglioli, Karina; Scagliusi, Fernanda Baeza; Benatti, Fabiana Braga; de Sá Pinto, Ana Lúcia; Lima, Fernanda Rodrigues; Pereira, Rosa Maria R.; Roschel, Hamilton; Gualano, Bruno; Pinto, Ana Jéssica
- Abstract
To investigate the association between food consumption stratified by processing level and cardiovascular risk factors in rheumatoid arthritis. In this cross-sectional study, 56 patients (age: 62.5 ± 7.9 years, BMI: 28.4 ± 5.1 kg/m2) had food consumption evaluated according to the processing level (e.g., unprocessed or minimally processed foods, processed foods, and ultra-processed foods) and associated with cardiovascular risk factors. The most prevalent food processing level was unprocessed or minimally processed foods (42.6 ± 12.6% of total energy intake [TEI]), followed by processed (24.2 ± 11.9%TEI), ultra-processed (18.1 ± 11.8%TEI), and culinary ingredients (15.1 ± 6.4%TEI). Adjusted regression models showed that higher consumption of ultra-processed foods was positively associated with Framingham risk score (β = 0.06, CI: 95% 0.001, 0.11, p = 0.045) and glycated hemoglobin (β = 0.04, CI: 95% 0.01, 0.08, p = 0.021). In contrast, higher consumption of unprocessed or minimally processed foods was associated with lower 10-year risk of developing cardiovascular diseases (β = −0.05, CI: 95% − 0.09, −0.003, p = 0.021) and LDL (β = −1.09, CI: 95% − 1.94, −0.24, p = 0.013). Patients with rheumatoid arthritis consuming more ultra-processed foods showed worse metabolic profile, whereas those consuming more unprocessed or minimally processed foods had lower cardiovascular risks. A food pattern characterized by a high ultra-processed food consumption appears to emerge as a novel, modifiable risk factor for cardiovascular diseases in rheumatoid arthritis. Key-Points • Higher ultra-processed food consumption was associated with worse metabolic profile and increased cardiovascular risk, whereas higher unprocessed or minimally processed food consumption was associated with lower 10-year risk of developing cardiovascular diseases. • A food pattern characterized by a high ultra-processed food consumption appears to emerge as a novel, modifiable risk factor for cardiovascular diseases in rheumatoid arthritis.
- Subjects
FOOD consumption; RHEUMATOID arthritis; CARDIOVASCULAR diseases risk factors; DISEASE risk factors; GLYCOSYLATED hemoglobin
- Publication
Clinical Rheumatology, 2020, Vol 39, Issue 5, p1423
- ISSN
0770-3198
- Publication type
Article
- DOI
10.1007/s10067-019-04916-4