超加工食品と脆弱性:前向きなコホート研究からの証拠と将来の研究への影響

Elsa M Konieczynski¹, Shivani Sahni², Paul F Jacques³

¹Friedman School of Nutrition Science and Policy, Tufts University, Boston, MA 02111, USA.

Nutrients

|August 28, 2025

まとめ

高度に加工された食品 (UPF) の摂取は,高齢者の骨折のリスクを増加させなかった. しかし,より高いUPF消費は,特に男性の歩行速度と握力の低下と関連していました.

科学分野:

ゲロントロジー
栄養学
流行病学について

背景:

高度に加工された食品 (UPF) は高齢者の食事の重要な構成要素です.
潜在的に炎症を誘発する経路が UPF と脆弱性を結びつけています
脆弱性の発達と進行における UPFの役割を調査することは極めて重要です.

研究の目的:

UPFの摂取と脆弱性の発達との関連を検証する.
UPFの摂取量と脆弱性成分の年次変化の関係を評価する.
性別と年齢による潜在的な効果の変化を評価する.

主な方法:

フレミングハム・オフスプリング・コホートからの2547人の参加者を対象とした前向きなコホート研究.
UPFの摂取量は,食品頻度アンケートとNOVA分類で評価された.
フライドの脆弱性現象型によって定義された脆弱性; ロジスティックと線形回帰モデルが使用された.

主要な成果:

UPFの摂取と脆弱性の発達との間に有意な関連性が見つかりませんでした.
UPFの摂取は年間体重変化と関連しませんでした.
特に男性では,UPFの摂取量と歩行速度と握力の年次変化との間には逆の関連性が見られた.

結論:

UPFの摂取量増加は,中年および高齢者の軟弱性発症と関連していません.
UPFの摂取は,筋肉の強さと機能の低下と関連している可能性があります.
臨床推薦のために,改良されたUPF分類によるさらなる研究が必要である.

キーワード:

UPF について老化する流行病学について弱さがある栄養について

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