Association of Ultraprocessed Food Consumption With Risk of Dementia: A Prospective Cohort

Huiping Li, Shu Li, Hongxi Yang, Shunming Zhang, Yue Ma, Yabing Hou, Xinyu Zhang, Kaijun Niu, Yan Borné, Yaogang Wang

Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskriftPeer review

Sammanfattning

BACKGROUND: There has been a growing body of evidence associating consumption of ultra-processed foods (UPF) with adverse health outcomes including depression, cardiovascular disease, all-cause mortality. However, whether UPF are associated with dementia is unknown. The authors investigated the associations between UPF and dementia incidence in UK biobank.

METHODS: We included 72,083 participants (55 years or older) who were free from dementia at baseline and provided at least two times 24-h dietary assessments from the UK Biobank study. Follow-up occurred through March 2021. UPF were defined according to the NOVA classification. Incident all-cause dementia comprising Alzheimer's disease and vascular dementia was ascertained through electronic linkages to hospital and mortality records. Cox proportional hazards were used to estimate the association between the proportion (%) of UPF in the diet and the subsequent risk of dementia. In addition, substitution analysis was used to estimate the risk of dementia when substituting UPF with an equivalent proportion of unprocessed or minimally processed foods.

RESULTS: During a total of 717,333 person-years of follow-up (median 10.0 years), 518 participants developed dementia, of which 287 developed Alzheimer's disease and 119 developed vascular dementia. In the fully adjusted model, consumption of UPF was associated with higher risk of dementia (hazard ratio (HR) for 10% increase in UPF: 1.25; 95% confidence interval (CI): 1.14, 1.37), Alzheimer's disease (HR: 1.14; 95% CI: 1.00, 1.30) and vascular dementia (HR: 1.28; 95% CI: 1.06, 1.55), respectively. In addition, replacing 10% of UPF weight in diet with an equivalent proportion of unprocessed or minimally processed foods was estimated to be associated with a 19% lower risk of dementia (HR: 0.81; 95% CI: 0.74, 0.89).

CONCLUSIONS: In this prospective cohort study, higher consumption of UPF was associated with higher risk of dementia, while substituting unpr2ocessed or minimally processed foods for UPF was associated lower risk of dementia.

Originalspråkengelska
Sidor (från-till)e1056-e1066
TidskriftNeurology
Volym99
Nummer10
Tidigt onlinedatum2022 juli 27
DOI
StatusPublished - 2022

Bibliografisk information

© 2022 American Academy of Neurology.

Ämnesklassifikation (UKÄ)

  • Folkhälsovetenskap, global hälsa, socialmedicin och epidemiologi
  • Neurovetenskaper

Fingeravtryck

Utforska forskningsämnen för ”Association of Ultraprocessed Food Consumption With Risk of Dementia: A Prospective Cohort”. Tillsammans bildar de ett unikt fingeravtryck.

Citera det här