超加工食品消费和牛皮风险:一项大型前性队列研究
Xinxing Peng1,2, Xiangzi Li1, Jiayu He1
1Shenzhen Center for Chronic Disease Control, Shenzhen Institute of Dermatology, No. 2021, Buxin Road, Luohu District, Shenzhen 518020, China.
Nutrients
|May 14, 2025
概括
增加超加工食品 (UPF) 消费与患上牛皮的风险更高有关. 减少UPF摄入量并用未加工的食物取代它可能会降低牛皮的发病率.
科学领域:
- 营养流行病学 营养流行病学
- 皮肤病学 皮肤病学
- 公共卫生 公共卫生
背景情况:
- 全球超加工食品 (UPF) 的销量正在上升,一些证据表明UPF消费与慢性疾病有关.
- 关于UPF对牛皮等炎症性皮肤疾病的影响的前性证据仍然有限.
- 了解导致牛皮的饮食因素对于公共卫生倡议至关重要.
研究的目的:
- 调查超加工食品 (UPF) 摄入量与牛皮发病率之间的关联.
- 探索炎症评分 (INFLA-score) 和体重指数 (BMI) 的潜在调解作用.
- 评估用未经加工的食品代替UPF对牛皮风险的影响.
主要方法:
- 利用了121,019名参与者 (40-69岁) 在英国生物银行中的数据.
- 采用Cox比例危险回归来分析UPF摄入量和发生牛皮的风险,在中位数为12年的随访期间.
- 进行调解和替代分析,以评估INFLA得分,BMI和饮食替代品的影响.
主要成果:
- 较高的UPF消费四分位数与牛皮风险增加有关 (HR趋势为最高四分位数的1.23;p=0.016).
- 体重指数 (BMI) 在UPF和牛皮风险之间的关联中显著调解了30.5%.
- 将20%的UPF替换为未加工或微量加工的食品,与18%的牛皮风险降低相关 (HR=0.82).
结论:
- 超加工食品 (UPF) 的消费增加与牛皮的发病率较高显著相关.
- 饮食修改,特别是减少UPF摄入量和增加未加工食品,可能是预防牛皮的可行策略.
- 这些发现为预防牛皮和管理相关健康状况提供了宝贵的饮食指导.
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