超加工食品可能增加克罗恩病风险
创作:aluba 审核:aluba 09月10日
  • 纳入来自3个队列的245,112名受试者(中位年龄56岁),在5,468,444人-年的随访期间,共发生369例CD及488例UC;
  • 与超加工食品摄入量最少者相比,超加工食品摄入量最多者的CD风险显著升高(HR=1.70);
  • 超加工食品的摄入量与UC风险无显著关联;
  • 亚组分析显示,超加工的面包/早餐食品,冻存/耐储存的即食/加热食品,酱油/奶酪/涂抹酱/肉汁与CD风险显著升高相关(HR分别为1.18、1.11、1.14)。
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aluba
Clinical Gastroenterology and Hepatology上发表的一项前瞻性队列研究结果,对近25万名受试者进行多年随访后发现,超加工食品摄入量与克罗恩病(CD)风险呈显著正相关,但与溃疡性结肠炎(UC)风险无显著关联。
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Ultra-processed foods and risk of Crohn's disease and ulcerative colitis: a prospective cohort study

超加工食品与克罗恩病及溃疡性结肠炎风险:一项前瞻性队列研究

10.1016/j.cgh.2021.08.031

08-27, Article

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BACKGROUND & AIMS: The rising incidence of inflammatory bowel disease in regions undergoing Westernization has coincided with the increase in ultra-processed food (UPF) consumption over the past few decades. We aimed to examine the association between consumption of UPFs and the risk of Crohn's disease (CD) and ulcerative colitis (UC).
METHODS: We performed a prospective cohort study of three nationwide cohorts of health professionals in the United States-the Nurses' Health Study (1986-2014), the Nurses' Health Study II (1991-2017), and the Health Professionals Follow-up Study (1986-2012). We employed Cox proportional hazards models with adjustment for confounders to estimate the hazard ratios (HRs) and 95% confidence intervals (CIs) for CD and UC according to self-reported consumption of UPFs.
RESULTS: The study included 245,112 participants. Over 5,468,444 person-years of follow-up, we documented 369 incident cases of CD and 488 incident cases of UC. The median age at diagnosis was 56 years (range 29-85). Compared to participants in the lowest quartile of simple updated UPF consumption, those in the highest quartile had a significantly increased risk of CD (HR, 1.70; 95% CI, 1.23-2.35; P = 0.0008). Among different UPF subgroups, ultra-processed breads and breakfast foods; frozen or shelf-stable ready-to-eat/heat meals; and sauces, cheeses, spreads, and gravies showed the strongest positive associations with CD risk (HR per one standard deviation increase in intake [95% CI], 1.18 [1.07-1.29], 1.11 [1.01-1.22], and 1.14 [1.02-1.27], respectively). There was no consistent association between UPF intake and UC risk.
CONCLUSIONS: Higher UPF intake was associated with an increased risk of incident CD. Further studies are needed to identify specific contributory dietary components.

First Authors:
Chun-Han Lo

Correspondence Authors:
Ashwin N Ananthakrishnan

All Authors:
Chun-Han Lo,Neha Khandpur,Sinara Laurini Rossato,Paul Lochhead,Emily W Lopes,Kristin E Burke,James M Richter,Mingyang Song,Andres Victor Ardisson Korat,Qi Sun,Teresa T Fung,Hamed Khalili,Andrew T Chan,Ashwin N Ananthakrishnan

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