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Ultra-processed foo...
Ultra-processed foods and mortality: analysis from the Prospective Urban and Rural Epidemiology study
- Article/chapterEnglish2023
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LIBRIS-ID:oai:gup.ub.gu.se/327728
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https://gup.ub.gu.se/publication/327728URI
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https://doi.org/10.1016/j.ajcnut.2022.10.014DOI
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Subject category:ref swepub-contenttype
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Subject category:art swepub-publicationtype
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Background: Higher intake of ultra-processed foods (UPFs) has been associated with increased risk of CVD and mortality in observational studies from Western countries but data from non-Western countries are limited. Objectives: We aimed to assess the association between consumption of UPFs and risk of mortality and major CVD in a cohort from multiple world regions. Design: This analysis includes 138,076 participants without a history of CVD between the ages of 35 and 70 y living on 5 continents, with a median follow-up of 10.2 y. We used country-specific validated food-frequency questionnaires to determine individuals' food intake. We classified foods and beverages based on the NOVA classification into UPFs. The primary outcome was total mortality (CV and non-CV mortality) and secondary outcomes were incident major cardiovascular events. We calculated hazard ratios using multivariable Cox frailty models and evaluated the association of UPFs with total mortality, CV mortality, non-CV mortality, and major CVD events. Results: In this study, 9227 deaths and 7934 major cardiovascular events were recorded during the follow-up period. We found a diet high in UPFs (>= 2 servings/d compared with 0 intake) was associated with higher risk of mortality (HR: 1.28; 95% CI: 1.15, 1.42; P-trend < 0.001), CV mortality (HR:1.17; 95% CI: 0.98, 1.41; P-trend = 0.04), and non-CV mortality (HR: 1.32; 95% CI 1.17, 1.50; P-trend < 0.001). We did not find a significant as-sociation between UPF intake and risk of major CVD. Conclusions: A diet with a high intake of UPFs was associated with a higher risk of mortality in a diverse multinational study. Globally, limiting the consumption of UPFs should be encouraged.
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Mente, A.
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Rangarajan, S.
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Mohan, V.
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Swaminathan, S.
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Avezum, A.
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Lear, S. A.
(author)
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Rosengren, Annika,1951Gothenburg University,Göteborgs universitet,Institutionen för medicin, avdelningen för molekylär och klinisk medicin,Institute of Medicine, Department of Molecular and Clinical Medicine(Swepub:gu)xrosan
(author)
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Poirier, P.
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Lanas, F.
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Lopez-Jaramillo, P.
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Soman, B.
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Wang, C. S.
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Orlandini, A.
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Mohammadifard, N.
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AlHabib, K. F.
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Chifamba, J.
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Yusufali, A. H.
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Iqbal, R.
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Khatib, R.
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Yeates, K.
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Puoane, T.
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Altuntas, Y.
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Co, H. U.
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Li, S. D.
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Liu, W. D.
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Zatonska, K.
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Yusuf, R.
(author)
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Ismail, N.
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Miller, V.
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Yusuf, S.
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Göteborgs universitetInstitutionen för medicin, avdelningen för molekylär och klinisk medicin
(creator_code:org_t)
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In:American Journal of Clinical Nutrition: Elsevier BV117:1, s. 55-630002-9165
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Dehghan, M.
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Mente, A.
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Rangarajan, S.
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Mohan, V.
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Swaminathan, S.
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Avezum, A.
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Lear, S. A.
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Rosengren, Annik ...
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Poirier, P.
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Lanas, F.
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Lopez-Jaramillo, ...
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Soman, B.
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Wang, C. S.
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Orlandini, A.
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Mohammadifard, N ...
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AlHabib, K. F.
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Chifamba, J.
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Yusufali, A. H.
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Iqbal, R.
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Khatib, R.
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Yeates, K.
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Puoane, T.
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Altuntas, Y.
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Co, H. U.
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Li, S. D.
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Liu, W. D.
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Zatonska, K.
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Yusuf, R.
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Ismail, N.
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Miller, V.
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Yusuf, S.
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University of Gothenburg