Year of publication
One ood frequency
Age group of participant
Adults/35 and older
Consumption of ultra-processed foods and beverages is associated with increased risk of cardiovascular mortality in the moli-sani study cohort
Find association between UPFB consumption and mortality risk in a large sample of the Italian population and tested whether some known cardiovascular disease (CVD) risk factors and nutrients could be on the pathway of this relation.
Over a median follow up of 8.3 y, 1,235 deaths were ascertained. As opposed to lower intake (<2 servings/d), individuals reporting high intake of UPFB (>4 servings/d) experienced an increased risk of CVD mortality (HR=1.50; 95%CI 1.18-1.92) and of death for ischemic heart (IHD)/cerebrovascular disease (1.56; 1.13-2.14). An upward trend was found for all-cause mortality too (1.15; 1.00-1.34). Biomarkers of renal function (cystatin C and creatinine) or of lipid metabolisms were likely to be on the pathway between UPFB and CVD mortality. Among selected macronutrients, high content of sugar and saturated fats possibly drove the relation of UPFB with CVD mortality. High intake of ‘healthy’ UPFB was associated with an increased trend of risk comparable to that associated with ‘unhealthy’ UPFB.
Bonaccio M, Di Castelnuovo AF, Costanzo S, Curtis A, Persichllo M, et al.