{"title":"有癌症病史的参与者食用超加工食品与死亡率的关系:前瞻性队列分析。","authors":"","doi":"10.1016/j.ajcnut.2024.06.010","DOIUrl":null,"url":null,"abstract":"<div><h3>Background</h3><p>Although high ultraprocessed food (UPF) consumption has been linked with increased mortality risk in the general population, whether UPFs harm participants with a history of cancer remains unclear.</p></div><div><h3>Objectives</h3><p>This study aimed to evaluate the association of UPF consumption with mortality among participants with a history of cancer.</p></div><div><h3>Methods</h3><p><span>Prospective cohort analysis was conducted on 13,640 participants with a history of cancer from the </span>UK Biobank<span>. UPFs were defined by the Nova<span> classification. UPF consumption was calculated as the weight proportion of UPFs in the total food consumption. Cox proportional hazard models were used to assess the association between UPF consumption and mortality among participants with a history of cancer.</span></span></p></div><div><h3>Results</h3><p>The median UPF consumption was 29.25% (interquartile range [IQR]: 19.46%–40.62%) for males and 25.81% (IQR: 16.61%–36.35%) for females in the total diet among participants with a history of cancer. During a median follow-up of 10.77 years, 1611 deaths were documented. Multivariable-adjusted hazard ratios (95% confidence intervals) among participants in the highest quartile of UPF consumption relative to the lowest were 1.17 (1.02, 1.35) for all-cause mortality and 1.22 (1.03, 1.44) for cancer-related mortality.</p></div><div><h3>Conclusions</h3><p>Higher UPF consumption after the diagnosis among participants with a history of cancer is associated with higher risk of mortality.</p></div>","PeriodicalId":50813,"journal":{"name":"American Journal of Clinical Nutrition","volume":null,"pages":null},"PeriodicalIF":6.5000,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Associations of ultraprocessed food consumption with mortality among participants with a history of cancer: a prospective cohort analysis\",\"authors\":\"\",\"doi\":\"10.1016/j.ajcnut.2024.06.010\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><h3>Background</h3><p>Although high ultraprocessed food (UPF) consumption has been linked with increased mortality risk in the general population, whether UPFs harm participants with a history of cancer remains unclear.</p></div><div><h3>Objectives</h3><p>This study aimed to evaluate the association of UPF consumption with mortality among participants with a history of cancer.</p></div><div><h3>Methods</h3><p><span>Prospective cohort analysis was conducted on 13,640 participants with a history of cancer from the </span>UK Biobank<span>. UPFs were defined by the Nova<span> classification. UPF consumption was calculated as the weight proportion of UPFs in the total food consumption. Cox proportional hazard models were used to assess the association between UPF consumption and mortality among participants with a history of cancer.</span></span></p></div><div><h3>Results</h3><p>The median UPF consumption was 29.25% (interquartile range [IQR]: 19.46%–40.62%) for males and 25.81% (IQR: 16.61%–36.35%) for females in the total diet among participants with a history of cancer. During a median follow-up of 10.77 years, 1611 deaths were documented. Multivariable-adjusted hazard ratios (95% confidence intervals) among participants in the highest quartile of UPF consumption relative to the lowest were 1.17 (1.02, 1.35) for all-cause mortality and 1.22 (1.03, 1.44) for cancer-related mortality.</p></div><div><h3>Conclusions</h3><p>Higher UPF consumption after the diagnosis among participants with a history of cancer is associated with higher risk of mortality.</p></div>\",\"PeriodicalId\":50813,\"journal\":{\"name\":\"American Journal of Clinical Nutrition\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":6.5000,\"publicationDate\":\"2024-09-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"American Journal of Clinical Nutrition\",\"FirstCategoryId\":\"3\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0002916524005823\",\"RegionNum\":1,\"RegionCategory\":\"医学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"NUTRITION & DIETETICS\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"American Journal of Clinical Nutrition","FirstCategoryId":"3","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0002916524005823","RegionNum":1,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"NUTRITION & DIETETICS","Score":null,"Total":0}
Associations of ultraprocessed food consumption with mortality among participants with a history of cancer: a prospective cohort analysis
Background
Although high ultraprocessed food (UPF) consumption has been linked with increased mortality risk in the general population, whether UPFs harm participants with a history of cancer remains unclear.
Objectives
This study aimed to evaluate the association of UPF consumption with mortality among participants with a history of cancer.
Methods
Prospective cohort analysis was conducted on 13,640 participants with a history of cancer from the UK Biobank. UPFs were defined by the Nova classification. UPF consumption was calculated as the weight proportion of UPFs in the total food consumption. Cox proportional hazard models were used to assess the association between UPF consumption and mortality among participants with a history of cancer.
Results
The median UPF consumption was 29.25% (interquartile range [IQR]: 19.46%–40.62%) for males and 25.81% (IQR: 16.61%–36.35%) for females in the total diet among participants with a history of cancer. During a median follow-up of 10.77 years, 1611 deaths were documented. Multivariable-adjusted hazard ratios (95% confidence intervals) among participants in the highest quartile of UPF consumption relative to the lowest were 1.17 (1.02, 1.35) for all-cause mortality and 1.22 (1.03, 1.44) for cancer-related mortality.
Conclusions
Higher UPF consumption after the diagnosis among participants with a history of cancer is associated with higher risk of mortality.
期刊介绍:
American Journal of Clinical Nutrition is recognized as the most highly rated peer-reviewed, primary research journal in nutrition and dietetics.It focuses on publishing the latest research on various topics in nutrition, including but not limited to obesity, vitamins and minerals, nutrition and disease, and energy metabolism.
Purpose:
The purpose of AJCN is to:
Publish original research studies relevant to human and clinical nutrition.
Consider well-controlled clinical studies describing scientific mechanisms, efficacy, and safety of dietary interventions in the context of disease prevention or health benefits.
Encourage public health and epidemiologic studies relevant to human nutrition.
Promote innovative investigations of nutritional questions employing epigenetic, genomic, proteomic, and metabolomic approaches.
Include solicited editorials, book reviews, solicited or unsolicited review articles, invited controversy position papers, and letters to the Editor related to prior AJCN articles.
Peer Review Process:
All submitted material with scientific content undergoes peer review by the Editors or their designees before acceptance for publication.