Ultra-processed food consumption associates with higher cardiovascular risk in rheumatoid arthritis

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/m 2 ) had food consumption evaluated according to the processing level...

Full description

Saved in:
Bibliographic Details
Published in:Clinical rheumatology 2020-05, Vol.39 (5), p.1423-1428
Main 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
Format: Article
Language:English
Subjects:
Aged
Arthritis, Rheumatoid - complications
Brazil
Brief Report
Cardiovascular diseases
Cardiovascular Diseases - epidemiology
Cardiovascular Diseases - etiology
Cross-Sectional Studies
Diet - adverse effects
Diet - methods
Diet - standards
Energy Intake
Fast Foods - adverse effects
Female
Food
Food consumption
Food processing
Health risk assessment
Heart Disease Risk Factors
Hemoglobin
Humans
Linear Models
Low density lipoprotein
Male
Medicine
Medicine & Public Health
Metabolism
Middle Aged
Nutrition Surveys
Regression analysis
Rheumatoid arthritis
Rheumatology
Risk Assessment
Risk factors
Socioeconomic Factors
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary: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/m 2 ) 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.
ISSN:0770-3198
1434-9949
DOI:10.1007/s10067-019-04916-4