Association Between Ultraprocessed Food Consumption and Risk of Incident CKD: A Prospective Cohort Study.
Association Between Ultraprocessed Food Consumption and Risk of Incident CKD: A Prospective Cohort Study.
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DOI：
10.1053/j.ajkd.2022.03.016
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发表时间：
2022-11
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影响因子：
--
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中科院分区：
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在过去的几十年里，超加工食品（UPF）已经成为全球食品供应的一部分。一些不利的健康后果与UPF消费量增加有关。然而，UPF对慢性肾脏病（CKD）风险的影响仍然未知。前瞻性队列研究。在社区动脉粥样硬化风险（ARIC）研究中，14，679名基线时无CKD的中年成人。使用访视1和访视3时通过食物频率问卷收集的饮食数据计算UPF消耗量（份/天）。CKD事件定义为eGFR <60 mL/min/1.73 m2，伴有eGFR下降≥25%、CKD相关住院或死亡或终末期肾病。采用多变量校正的考克斯比例风险模型评估UPF消耗量与CKD之间的相关性。限制三次样条被用来检查的形状的协会。在中位随访24年期间，有4，859例CKD事件。UPF消耗量最高四分位数的发病率为16.5/1000人-年（95% CI，15.6-17.4），消耗量最低四分位数的发病率为14.7/1000人-年（95% CI，13.9-15.5）。在调整了一系列混杂因素（包括生活方式因素、人口统计学特征和健康行为）后，与最低四分位数的参与者相比，UPF消费量最高四分位数的参与者发生CKD的风险高24%（HR，1.24; 95%CI，1.15-1.35）。超加工食品摄入量与CKD风险之间存在近似线性关系。通过用最低限度加工的食品替代一份超加工食品，观察到CKD的风险降低了6%（HR，0.94; 95%CI，0.93-0.96; p < 0.001）。自我报告的数据和剩余混杂因素。在一般人群中，较高的UPF消耗量与较高的CKD事件风险独立相关。超加工食品是工业加工的食品和饮料，几乎不含完整的食品和人工添加剂和物质。超加工食品的消费最近在世界各地不断增加，并与不良健康结果有关。在这项研究中，我们旨在通过调查超加工食品消费与慢性肾脏疾病风险之间的关系来扩大证据。我们发现，超加工食品的消费量增加与慢性肾脏疾病的风险增加有关。我们的研究结果为避免超加工食品提供了支持，进一步的研究应该探索超加工食品可能对肾脏有害的潜在机制。
Ultra-processed foods (UPF) have become readily available in the global food supply in the past few decades. Several adverse health outcomes have been linked with higher consumption of UPF. However, the impact of UPF on chronic kidney disease (CKD) risk remains unknown. Prospective cohort study. 14,679 middle-aged adults without CKD at baseline in the Atherosclerosis Risk in Communities (ARIC) study. UPF consumption (servings/d) calculated using dietary data collected via a food frequency questionnaire at visit 1 and visit 3. Incident CKD defined as eGFR <60 mL/min/1.73 m2 accompanied by ≥25% eGFR decline, CKD-related hospitalization or death, or end-stage renal disease. Multivariable-adjusted Cox proportional hazards models were used to assess the association between UPF consumption and CKD. Restricted cubic splines were used to examine the shape of the association. During a median follow-up of 24 years, there were 4,859 cases of incident CKD. The incidence rate for the highest quartile of UPF consumption was 16.5 per 1000 person-years (95% CI, 15.6–17.4) and 14.7 per 1000 person-years (95% CI, 13.9–15.5) for the lowest quartile of consumption. After adjusting for a range of confounders including lifestyle factors, demographic characteristics, and health behaviors, participants in the highest quartile of UPF consumption had a 24% higher risk (HR, 1.24; 95% CI, 1.15–1.35) of developing CKD compared to those in the lowest quartile. There was an approximately linear relationship observed between ultra-processed food intake and risk of CKD. By substituting one serving of ultra-processed foods with minimally processed foods, there was a 6% lower risk of CKD observed (HR, 0.94; 95% CI, 0.93–0.96; p < 0.001). Self-reported data and residual confounding. Higher UPF consumption was independently associated with a higher risk of incident CKD in a general population. Ultra-processed foods are industrially processed foods and drinks that contain little to no intact foods and artificial additives and substances. The consumption of ultra-processed foods has been increasing around the world recently and has been linked with adverse health outcomes. In this study, we aimed to expand the evidence by investigating the relationship between ultra-processed foods consumption and risk of chronic kidney disease. We found that the higher consumption of ultra-processed foods is associated with higher risk of chronic kidney disease. Our results provided support to avoid ultra-processed foods, and further studies should explore the underlying mechanisms by which ultra-processed foods may be harmful to the kidneys.
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DOI：
10.1136/bmj.k322
发表时间：
2018-02-14
期刊：
BMJ (Clinical research ed.)
影响因子：
--
作者：
Fiolet T;Srour B;Sellem L;Kesse-Guyot E;Allès B;Méjean C;Deschasaux M;Fassier P;Latino-Martel P;Beslay M;Hercberg S;Lavalette C;Monteiro CA;Julia C;Touvier M
通讯作者：
Touvier M
影响因子：
64.8
作者：
Chassaing B;Koren O;Goodrich JK;Poole AC;Srinivasan S;Ley RE;Gewirtz AT
通讯作者：
Gewirtz AT
影响因子：
4.2
作者：
Du, Shutong;Kim, Hyunju;Rebholz, Casey M.
通讯作者：
Rebholz, Casey M.
影响因子：
13.2
作者：
Grams, Morgan E.;Rebholz, Casey M.;Coresh, Josef
通讯作者：
Coresh, Josef
影响因子：
13.6
作者：
Kestenbaum, B;Sampson, JN;Andress, DL
通讯作者：
Andress, DL