Articles producció científicaBioquímica i Biotecnologia

Does Consumption of Ultra-Processed Foods Matter for Liver Health? Prospective Analysis among Older Adults with Metabolic Syndrome

  • Datos identificativos

    Identificador:  imarina:9283375
    Autores:  Konieczna, Jadwiga; Fiol, Miguel; Colom, Antoni...
    Resumen:
    Non-alcoholic fatty liver disease (NAFLD) includes a spectrum of liver alterations that can result in severe disease and even death. Consumption of ultra-processed foods (UPF) has been associated with obesity and related comorbidities. However, the link between UPF and NAFLD has not been sufficiently assessed. We aimed to investigate the prospective association between UPF consumption and liver health biomarkers. Methods: We followed for 1 year 5867 older participants with overweight/obesity and metabolic syndrome (MetS) from the PREDIMED-Plus trial. A validated 143-item semi-quantitative food frequency questionnaire was used to evaluate consumption of UPF at baseline, 6, and 12 months. The degree of processing for foods and beverages (g/day) was established according to the NOVA classification system. The non-invasive fatty liver index (FLI) and hepatic steatosis index (HSI) were used to evaluate liver health at three points in time. The associations between changes in UPF consumption (percentage of total daily dietary intake (g)) and liver biomarkers were assessed using mixed-effects linear models with repeated measurements. Results: In this cohort, UPF consumption at baseline was 8.19% (SD 6.95%) of total daily dietary intake in grams. In multivariable models, each 10% daily increment in UPF consumption in 1 year was associated with significantly greater FLI (beta 1.60 points, 95% CI 1.24;1.96 points) and HSI (0.43, 0.29; 0.57) scores (all p-values < 0.001). These associations persisted statistically significant after adjusting for potential dietary confounders and NAFLD risk factors. Conclusions: A higher UPF consumption was associated with higher levels of NAFLD-related biomarkers in older adults with overweight/obesity and MetS.
  • Otros:

    Enlace a la fuente original: https://www.mdpi.com/2072-6643/14/19/4142
    Referencia de l'ítem segons les normes APA: Konieczna, Jadwiga; Fiol, Miguel; Colom, Antoni; Angel Martinez-Gonzalez, Miguel; Salas-Salvado, Jordi; Corella, Dolores; Trinidad Soria-Florido, Mari (2022). Does Consumption of Ultra-Processed Foods Matter for Liver Health? Prospective Analysis among Older Adults with Metabolic Syndrome. Nutrients, 14(19), 4142-. DOI: 10.3390/nu14194142
    Referencia al articulo segun fuente origial: Nutrients. 14 (19): 4142-
    DOI del artículo: 10.3390/nu14194142
    Año de publicación de la revista: 2022-10-01
    Entidad: Universitat Rovira i Virgili
    Versión del articulo depositado: info:eu-repo/semantics/publishedVersion
    Fecha de alta del registro: 2026-05-09
    Autor/es de la URV: Babio Sánchez, Nancy Elvira / Martínez Rodríguez, María Ángeles / Salas Salvadó, Jorge
    Departamento: Bioquímica i Biotecnologia
    URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
    Tipo de publicación: Journal Publications
    Autor según el artículo: Konieczna, Jadwiga; Fiol, Miguel; Colom, Antoni...
    Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
    Áreas temáticas: Nutrition and dietetics, Nutrition & dietetics, Food science, Educação física, Ciência de alimentos, Arquitetura, urbanismo e design
    Direcció de correo del autor: mangeles.martinez@urv.cat, mangeles.martinez@urv.cat, jordi.salas@urv.cat, jordi.salas@urv.cat, nancy.babio@urv.cat, nancy.babio@urv.cat
  • Palabras clave:

    Validation
    Ultra-processed foods
    Risk
    Questionnaire
    Physical-activity
    Overweight
    Obesity
    Nutrition
    Non-alcoholic fatty liver disease
    Metabolic syndrome
    Mediterranean diet adherence
    Load
    Liver health markers
    Humans
    Hepatic steatosis index
    Glycemic index
    Food handling
    Fatty liver index
    Fast foods
    Disease
    Diet
    Aged
    Food Science
    Nutrition & Dietetics
    Nutrition and Dietetics
    Educação física
    Ciência de alimentos
    Arquitetura
    urbanismo e design
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