ISLAMABAD DEC 03 (ONLINE): Consuming ultraprocessed foods is strongly associated with flareups of psoriasis, according to a new research letter. The research letter, which depended on self-reported dietary and psoriasis symptoms data, found that high consumption of ultra-processed foods, or UPF, corresponded closely to having active cases of psoriasis. The researchers drew their conclusions from a cross-sectional study of data from the NutriNet-Santé cohort study conducted between 2021 and 2022 in France. There were 18,528 participants in the study, ages 62–70. Of these, 74% were women and 26% were men.
After the letter’s authors adjusted their findings to account for confounders such as body mass index (BMI), age, alcohol consumption, and comorbidities, the association between UPF and active psoriasis remained strong in the self-reports. The research letter states that no association with UPF was observed for participants whose diagnoses were validated by dermatologists. The data suggests, say the authors, that UPF contributes a psoriasis-aggravating, pro-inflammatory effect separate from the previously documented similar effect of having a high BMI.
After adjustments for age, body mass index (BMI), alcohol intake, and comorbidities, the results remained significant, suggesting that ultra-processed food intake has a pro-inflammatory action separate from high BMI. Ultra-processed foods constitute a significant portion of the modern American diet. Such foods are designed for inexpensive mass production, sacrificing healthfulness for low cost, flavor, and convenience.
UPF are high in oils, fats, sugars, and proteins derived from natural foods and are rich in modified starch and hydrogenated fats, along with food coloring and flavor enhancers. They typically contain five or (many) more ingredients. Examples of UPFs include sausages and similar types of processed meats, sweetened drinks, sweetened yogurts, sodas, hamburgers, and breakfast bars.
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