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Published on: February 27, 2014
Ultraprocessed Food Consumption and Proinflammatory Potential of the Diet: A Cross-Sectional Analysis of the
Luciano Pedro da Silva1, Eurídice Martinez Steele2, Maria Alvim Leite3
1Department of Nutrition, School of Public Health, University of São Paulo, São Paulo, Brazil; Center for Epidemiological Studies in Health and Nutrition, University of São Paulo, São Paulo, Brazil.
Background:
The consumption of ultraprocessed foods (UPFs) has been associated with diseases in which inflammation plays a key role. The Dietary Inflammatory Index (DII) was developed as a tool to estimate the inflammatory potential of the diet; however, the association between UPF consumption and higher DII scores remains insufficiently explored.
Objective:
To investigate the association between UPF consumption and the DII.
Design:
This was a cross-sectional study.
Participants/Setting:
Data from 36 669 adults enrolled in the NutriNet-Brasil cohort between 2020 and 2025 were analyzed.
Main Outcome Measures:
The outcome was the DII, calculated as proposed in previous studies, based on dietary components such as macronutrients, vitamins, minerals, and bioactive compounds.
Statistical Analyses:
UPF contribution to energy intake was estimated using the mean of 2-3 24-hour recalls (Nova24h). Associations between UPF consumption (percentage of energy, in quintiles and as a continuous variable) and the DII were analyzed using multiple linear regression models.
Results:
The mean DII was 1.31 (95% confidence interval 1.28-1.33) and mean UPF contribution was 22.7%, ranging from an average of 7.50% (Q1) to 41.14% (Q5). In adjusted models, the DII increased linearly across quintiles of UPF intake (P for linear trend < .001). The estimated DII score in the highest quintile (Q5: 2.57) was 11 times higher than in the lowest quintile (Q1: 0.22), demonstrating a strong positive association between UPF consumption and the proinflammatory potential of the diet. As a continuous variable, each 10% increase in UPF energy was associated with a 0.70-point higher DII (P < .001).
Conclusions:
Higher UPF consumption was associated with a more proinflammatory dietary pattern. These findings highlight the potential role of UPF consumption in shaping the inflammatory potential of the diet and support further research on its implications for diet-related health outcomes.
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