Consumption of Ultraprocessed Foods and Body Fat Distribution Among U.S. Adults.
Consumption of Ultraprocessed Foods and Body Fat Distribution Among U.S. Adults.
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美国成年人超加工食品的消费和体脂肪分布。
DOI：
10.1016/j.amepre.2023.03.012
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发表时间：
2023
影响因子：
5.5
通讯作者：
Mozaffarian,Dariush
中科院分区：
文献类型：
--
作者：
Liu,Junxiu;Steele,EurídiceMartinez;Li,Yan;Yi,StellaS;Monteiro,CarlosA;Mozaffarian,Dariush
超加工食品消费和身体组成之间的关联以及社会人口因素的潜在变化尚不清楚。本研究的目的是在美国成年人的全国代表性样本中，通过总体和社会人口学分层，检查超加工食品消费与体脂分布成像标志物的横断面关联。（2011 - 2012年，2013 - 2014年，2015 - 2016年，2017 - 2018年）国家健康和营养检查调查，有效的24小时饮食召回和可用的全身双能X射线吸收扫描。超加工食品使用NOVA分类进行识别，超加工食品的能量百分比以五分位数进行评估。主要结果是绝对脂肪百分比（总，男性，女性），次要结果是脂肪百分比（头，手臂，腿，躯干），腹部总脂肪（面积，质量，体积），皮下脂肪组织（面积，质量，体积）和内脏脂肪组织（面积，质量，体积）。多变量调整广义线性回归估计超加工食品摄入量与整体身体组成和社会人口亚组的独立关系。结果超加工食品的消费占该样本每日能量消耗的一半以上（55.5%）。最高五分之一的成年人（> 72.1%能量）的总脂肪百分比高1.60（95% CI = 0.94，2.26），男性脂肪百分比高2.08（95% CI = 1.26，2.89），和1.32高的女性脂肪百分比（95% CI = 0.71，1.93）比那些超加工食品消费量最低的五分之一（<39.4%能量）（allp趋势<0.001）。次要结局观察到一致的结果。超加工食品摄入量与总脂肪百分比、男性脂肪百分比和女性脂肪百分比的关系因年龄、性别、种族和民族、教育和收入而异。在超加工食品消费量最高的五分之一人群中，与最低的五分之一人群相比，总脂肪百分比为1.85（95% CI = 0.86，2.84），非西班牙裔白色成人和1.57（95% CI = 0.68，2.46）西班牙裔成人更高（p趋势<0.001），而在非西班牙裔黑人成年人中没有观察到差异（− 0.22; 95% CI = − 0.93，1.36）（p趋势= 0.47）和非西班牙裔亚裔成人（0.93; 95% CI = − 0.57，2.42）（p趋势= 0.04）（p相互作用= 0.001）。关联模式是相似的android脂肪百分比和gynoid脂肪百分比。ConclusionsIn一个全国性的美国样本中，摄入更高的超加工食品与更大的体脂，特别是android脂肪，这种关系是最突出的在某些人群亚组。这些横断面研究结果要求进行前瞻性和干预性研究，以评估超加工食品对不同人群身体组成的影响。
IntroductionThe association between ultraprocessed food consumption and body composition and potential variations by sociodemographic factors is unclear. This study aims to examine the cross-sectional associations of ultraprocessed food consumption with imaging markers of body fat distribution in a nationally representative sample of U.S. adults, overall and by sociodemographic strata.MethodsA total of 9,640 men and nonpregnant women aged 20–59 years were included from 4 cycles (2011–2012, 2013–2014, 2015–2016, 2017–2018) of the National Health and Nutrition Examination Survey with valid 24-hour dietary recalls and available whole-body dual-energy x-ray absorptiometry scans. Ultraprocessed foods were identified using the NOVA classification, with percentage energy from ultraprocessed food assessed in quintiles. Primary outcomes were absolute percentage fat (total, android, gynoid), and secondary ones were percentage fat (head, arm, leg, trunk), total abdominal fat (area, mass, volume), subcutaneous adipose tissue (area, mass, volume), and visceral adipose tissue (area, mass, volume). Multivariable-adjusted generalized linear regressions estimated independent relationships of ultraprocessed food intake with body composition overall and by sociodemographic subgroups. Analyses were conducted in September 2022 and January 2023.ResultsUltraprocessed food consumption accounted for more than half (55.5%) of daily energy consumption in this sample. Adults in the highest quintile (>72.1% energy) had 1.60 higher total percentage fat (95% CI=0.94, 2.26), 2.08 higher android percentage fat (95% CI=1.26, 2.89), and 1.32 higher gynoid percentage fat (95% CI=0.71, 1.93) than those in the lowest quintile of ultraprocessed food consumption (<39.4% energy) (allp-trend<0.001). Consistent findings were observed for secondary outcomes. Associations of ultraprocessed food intake with total percentage fat, android percentage fat, and gynoid percentage fat varied by age, sex, race and ethnicity, education, and income. Among those in the highest quintile of ultraprocessed food consumption compared with the lowest quintile counterpart, total percentage fat was 1.85 (95% CI=0.86, 2.84) higher for non-Hispanic White adults and 1.57 (95% CI=0.68, 2.46) higher for Hispanic adults (p-trends<0.001), whereas no difference was observed among non-Hispanic Black adults (−0.22; 95% CI= −0.93, 1.36) (p-trend=0.47) and non-Hispanic Asian adults (0.93; 95% CI= −0.57, 2.42) (p-trend=0.04) (p-interaction=0.001). Associational patterns were similar for android percentage fat and gynoid percentage fat.ConclusionsIn a national U.S. sample, higher intake of ultraprocessed food was associated with greater body fat, in particular android fat, and this relationship was most prominent in certain population subgroups. These cross-sectional findings call for prospective and interventional studies to assess the impact of ultraprocessed food on body composition in different populations.
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