Ultra-processed food consumption associates with higher cardiovascular risk in rheumatoid arthritis

Author(s):Show less -

Smaira, Fabiana Infante ^[1] ; Mazzolani, Bruna Caruso ^[1] ; Pecanha, Tiago ^[1] ; dos Santos, Kamila Meireles ^[1] ; Nunes Rezende, Diego Augusto ^[1] ; Araujo, Maria Eugenia ^[1] ; Bonfiglioli, Karina ^[2] ; Scagliusi, Fernanda Baeza ^[3] ; Benatti, Fabiana Braga ^[4] ; de Sa Pinto, Ana Lucia ^[2] ; Lima, Fernanda Rodrigues ^[2] ; Pereira, Rosa Maria R. ^[2] ; Roschel, Hamilton ^[1] ; Gualano, Bruno ^{[1, 5]} ; Pinto, Ana Jessica ^[1]

Affiliation

^[1] Univ Sao Paulo, Appl Physiol & Nutr Res Grp, Lab Assessment & Conditioning Rheumatol, Hosp Clin HCFMUSP, Fac Med FMUSP, Av Dr Arnaldo 455, BR-01246903 Sao Paulo, SP - Brazil

^[2] Univ Sao Paulo, Fac Med FMUSP, Rheumatol Div, Av Dr Arnaldo 455, BR-05403900 Sao Paulo, SP - Brazil

^[3] Univ Sao Paulo, Sch Publ Hlth, Dept Nutr, Av Dr Arnaldo 715, BR-01246904 Sao Paulo, SP - Brazil

^[4] Univ Estadual Campinas, Sch Appl Sci, R Pedro Zaccaria 1300, BR-13484350 Limeira, SP - Brazil

^[5] Univ Sao Paulo, Food Res Ctr, R Lago 250, BR-05508080 Sao Paulo, SP - Brazil

• Document type: Journal article
• Source: CLINICAL RHEUMATOLOGY; v. 39, n. 5 JAN 2020.
• Web of Science Citations: 1

Abstract

To investigate the association between food consumption stratified by processing level and cardiovascular risk factors in rheumatoid arthritis. In this cross-sectional study, 56 patients (age: 62.5 +/- 7.9 years, BMI: 28.4 +/- 5.1 kg/m(2)) had food consumption evaluated according to the processing level (e.g., unprocessed or minimally processed foods, processed foods, and ultra-processed foods) and associated with cardiovascular risk factors. The most prevalent food processing level was unprocessed or minimally processed foods (42.6 +/- 12.6% of total energy intake {[}TEI]), followed by processed (24.2 +/- 11.9%TEI), ultra-processed (18.1 +/- 11.8%TEI), and culinary ingredients (15.1 +/- 6.4%TEI). Adjusted regression models showed that higher consumption of ultra-processed foods was positively associated with Framingham risk score (beta = 0.06, CI: 95% 0.001, 0.11, p = 0.045) and glycated hemoglobin (beta = 0.04, CI: 95% 0.01, 0.08, p = 0.021). In contrast, higher consumption of unprocessed or minimally processed foods was associated with lower 10-year risk of developing cardiovascular diseases (beta = -0.05, CI: 95% - 0.09, -0.003, p = 0.021) and LDL (beta = -1.09, CI: 95% - 1.94, -0.24, p = 0.013). Patients with rheumatoid arthritis consuming more ultra-processed foods showed worse metabolic profile, whereas those consuming more unprocessed or minimally processed foods had lower cardiovascular risks. A food pattern characterized by a high ultra-processed food consumption appears to emerge as a novel, modifiable risk factor for cardiovascular diseases in rheumatoid arthritis. (AU)

• FAPESP's process: 15/26937-4 - Studies on physical (in)activity in patients with rheumatoid arthritis: characterization, associations with disease and effects of breaking up sedentary time
• Grantee: Ana Jéssica Pinto
• Support Opportunities: Scholarships in Brazil - Doctorate (Direct)
• FAPESP's process: 17/13552-2 - Reducing sedentary time in clinical populations: the take a stand for health study
• Grantee: Bruno Gualano
• Support Opportunities: Research Projects - Thematic Grants
• FAPESP's process: 17/17837-1 - Sedentary behavior, physical (in)activity and dietary intake in patients with rheumatoid arthritis: associations with the disease and with cardiometabolic risk factors
• Grantee: Fabiana Infante Smaira
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• FAPESP's process: 16/23319-0 - Cardiovascular autonomic dysfunction in rheumatoid arthritis patients: characterization, associations with the disease and effects of breaks in sedentary time
• Grantee: Tiago Peçanha de Oliveira
• Support Opportunities: Scholarships in Brazil - Post-Doctoral