Association Between Ultraprocessed Food Intake and Self-Reported Arthritis

Area of Science:

• Nutrition Science
• Epidemiology
• Rheumatology

Background:

• Ultraprocessed foods (UPFs) are energy-dense, nutrient-poor, and contain additives.
• High consumption of UPFs may influence inflammatory pathways relevant to arthritis development.

Purpose of the Study:

• To investigate the association between ultraprocessed food consumption and self-reported arthritis in a U.S. adult population.
• To determine if this association differs for osteoarthritis versus rheumatoid arthritis.

Main Methods:

• Analysis of U.S. National Health and Nutrition Examination Survey data (2001-2018).
• Ultraprocessed food intake quantified using Nova classification and 24-hour dietary recalls.
• Logistic regression models adjusted for demographic and lifestyle factors.

Main Results:

• Ultraprocessed foods accounted for 55.2% of daily energy intake in the U.S. sample.
• Increased ultraprocessed food intake was positively associated with overall arthritis and rheumatoid arthritis.
• A 10-percentage point increase in UPF intake correlated with a 4% higher odds of arthritis (AOR=1.04).

Conclusions:

• Higher consumption of ultraprocessed foods is significantly associated with higher prevalence of arthritis and rheumatoid arthritis.
• These findings suggest a potential dietary contribution of UPFs to arthritis development.
• Further research into mechanisms linking UPFs and inflammatory arthritis is warranted.