Ultra-processed foods: Cross-sectional and longitudinal association with uric acid and hyperuricemia in ELSA-Brasil.

Nutr Metab Cardiovasc Dis

Department of Internal Medicine, School of Medicine, Universidade Federal de Minas Gerais, Belo Horizonte, Brazil; Rheumatology Service, Hospital das Clínicas da UFMG-Ebserh, Universidade Federal de Minas Gerais, Belo Horizonte, Brazil. Electronic address:

Published: January 2023

Background And Aims: Food intake influences uric acid (UA) levels and hyperuricemia (HU), but evidence on the role of ultra-processed foods (UPFs) are scarce. The association between UPFs consumption and (1) HU prevalence and UA levels; (2) HU cumulative incidence; and (3) UA level change over a 4-year period was investigated.

Methods And Results: Cross-sectional and longitudinal analyses were performed using baseline (2008-2010, aged 35-74 years) and second visit (2012-2014) data from the Brazilian Longitudinal Study of Adult Health (ELSA-Brasil). Participants with glomerular filtration rate <60 mL/min/1.73 m2, bariatric surgery, implausible caloric intake, and using urate-lowering therapy (ULT) at baseline were excluded (all analyses). Participants with HU at baseline were excluded from longitudinal analyses. UPFs consumption was assessed using a food frequency questionnaire (FFQ) and categorized by the NOVA classification system (100 g/day). HU was defined as UA≥6.8 mg/dL. Linear, logistic, and mixed-effect linear regressions investigated the associations between UPFs consumption and UA/HU, adjusted for covariates. The final samples included 13,923 (cross-sectional) and 10,517 (longitudinal) individuals. The prevalence of HU was 18.7%, and the cumulative incidence was 4.9%. Greater UPFs consumption was associated with a greater prevalence of HU (OR:1.025 95%CI: 1.006; 1.044) and higher UA levels (β:0.024 95%CI: 0.016; 0.032). Every additional consumption of 100 g/day of UPFs raised the 4-year cumulative incidence of HU by 5.6% (95%CI: 1.021; 1.092). However, UPFs were not associated with the pace of UA level changes during the study period.

Conclusion: The present study shows that greater UPFs consumption is associated with another deleterious health consequence: higher UA levels and the risk of having HU.

Download full-text PDF

Source
http://dx.doi.org/10.1016/j.numecd.2022.09.020DOI Listing

Publication Analysis

Top Keywords

ultra-processed foods
8
cross-sectional longitudinal
8
uric acid
8
foods cross-sectional
4
longitudinal association
4
association uric
4
acid hyperuricemia
4
hyperuricemia elsa-brasil
4
elsa-brasil background
4
background aims
4

Similar Publications

Formulation optimization and characterization of biodegradable containers incorporated with orange peel powder and tamarind seed powder.

J Food Sci Technol

February 2025

Dept. of Food Processing Tech. A. D. Patel Institute of Technology, Charutar Vidya Mandal University, New Vallabh Vidyanagar, Anand, Gujarat India.

Unlabelled: A huge amount of fruits and vegetables is being produced and processed in India and therefore the waste is also generated in high quantities. These wastes are good sources of vitamins, enzymes, cellulose, and many other essential compounds. The non-utilization of these bio-wastes leads to economic loss and also environmental problems.

View Article and Find Full Text PDF

Background: Ultra-processed food (UPF) consumption has been linked with higher risk of mortality. This multi-centre study investigated associations between food intake by degree of processing, using the Nova classification, and all-cause and cause-specific mortality.

Methods: This study analyzed data from the European Prospective Investigation into Cancer and Nutrition.

View Article and Find Full Text PDF

Distribution of ivermectin residues in different Zebu cattle tissues and its stability in thermally processed canned meat.

J Food Sci Technol

January 2025

Department of Animal Nutrition and Production, School of Veterinary Medicine and Animal Science, University of São Paulo, Pirassununga, SP 13635-900 Brazil.

Ivermectin (IVM) is one of the most widely used antiparasitic drugs worldwide and has become the drug of choice for anthelmintic and tick treatment in beef cattle production. Drugs used in production animals requires a withdrawal period after treatment to avoid residual concentrations above the defined maximun residue level (MRL). The aims of this study were to quantify the residue level of IVM in different muscles of cattle at several different time periods following 1% or 3.

View Article and Find Full Text PDF

Unlabelled: The effects of high hydrostatic pressure (HHP) (400-650 MPa) and holding temperature (25-50 °C) in thermally assisted HHP processing on multi-scale structure of starch (granule, crystalline and molecular), techno-functional properties, and digestibility of sorghum starch (SS) were evaluated. Response surface methodology has verified that the process impact on the modification of SS was dependent primarily on the pressure level. As HHP increased, processed SS progressively lost their granular structure and Maltese cross, indicating gradual structural disorder within the granules.

View Article and Find Full Text PDF

.) .

J Food Sci Technol

January 2025

Agri Business Incubator, Department of Agricultural Engineering, College of Agriculture, Kerala Agricultural University, Thrissur, 680656 India.

Unlabelled: The present work investigates the impact of pressure (; 300-600 MPa) and holding time (; 5-20 min) on the quality attributes and microbial stability of jackfruit shreds. The results revealed that the and had significantly affected physico-chemcial and bioactive composition of the jackfruit shreds. Higher levels of and increased the firmness of the shreds.

View Article and Find Full Text PDF

Want AI Summaries of new PubMed Abstracts delivered to your In-box?

Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!