植物性UPFは心血管系疾患のリスク上昇につながる(Plant-based UPFs linked with higher risk of cardiovascular disease)

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2024-06-11 インペリアル・カレッジ・ロンドン(ICL)

サンパウロ大学とインペリアル・カレッジ・ロンドンが行った新たな研究によると、植物由来の超加工食品(UPF)は、未加工の植物由来食品と比べて心血管疾患のリスクを高める可能性があります。研究は11万8000人以上のデータを用いて行われ、UPFの摂取が心血管疾患のリスクを7%増加させることを示しました。UPFは一般に塩分、脂肪、糖分が多く、人工添加物を含んでいます。研究者は、植物由来UPFが健康的とされることが多いが、実際には健康に悪影響を及ぼす可能性があると警告しています。

<関連情報>

植物由来食品を考慮した心血管系リスクへの食品超加工の影響:UKバイオバンクコホートの分析 Implications of food ultra-processing on cardiovascular risk considering plant origin foods: an analysis of the UK Biobank cohort

Fernanda Rauber,Maria Laura da Costa Louzada,Kiara Chang,Inge Huybrechts,Marc J. Gunter,Carlos Augusto Monteiro,et al.
The Lancet Regional Health – Europe  Published:June 10, 2024
DOI:https://doi.org/10.1016/j.lanepe.2024.100948

植物性UPFは心血管系疾患のリスク上昇につながる(Plant-based UPFs linked with higher risk of cardiovascular disease)

Summary

Background
Comprehensive research evidence is lacking on the role of ultra-processed foods (UPF) in the relationship between the consumption of plant-sourced foods and their impact on cardiovascular disease (CVD) outcomes. This study aims to assess CVD risk associated with the dietary contribution of food groups that consider both plant or animal origin and food processing categories, within a large cohort of British adults.

Methods
Data from the UK Biobank participants (40–69 y) who completed at least two 24-h dietary recalls between 2009 and 2012 (n = 126,842; median follow-up: 9 y), with subsequent data linkage to hospital and mortality records, were used. Food groups were classified as either plant-sourced or non-plant/animal-sourced foods. These groups were further divided into non-UPF and UPF, and expressed as a percentage of total energy intake.

Findings
Every 10 percentage points increase in plant-sourced non-UPF consumption was associated with a 7% lower risk of CVD (95% CI 0.91–0.95) and a 13% lower risk of CVD mortality (0.80–0.94). Conversely, plant-sourced UPF consumption was associated with a 5% increased risk (1.03–1.07) and a 12% higher mortality (1.05–1.20). The contribution of all UPF was linked to higher CVD risk and mortality, and no evidence for an association between contribution of all plant-sourced foods and CVD incidence and mortality was observed.

Interpretation
The dietary contribution of plant-sourced non-UPF inversely linked to CVD risk, while plant-sourced UPF contribution showed a positive association. Recognizing the role of food processing is crucial for favourable CVD outcomes, even in plant-sourced diets.

Funding
World Cancer Research Fund.

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