Link between IBD risk and ultra-processed food

A recent study published in The BMJ reveals a link between a higher intake of ultra-processed food and risk of developing inflammatory bowel disease (IBD).

The study drew on detailed information from 116,087 adults aged 35-70 years living in 21 low-, middle- and high-income countries who were taking part in the Prospective Urban Rural Epidemiology (PURE) study, which examines the impact of societal influences on chronic disease,

Participants were enrolled in the study between 2003 and 2016 and were assessed at least every three years.

Over an average follow-up of 9.7 years, new diagnoses of IBD, including Crohn’s disease or ulcerative colitis, were recorded.

During this time, 467 participants developed IBD (90 with Crohn’s disease and 377 with ulcerative colitis).

After taking account of other potentially influential factors, the researchers found that higher intake of ultra-processed food was associated with a higher risk of IBD.

For example, compared with less than one serving of ultra-processed food per day, they found an 82% increased risk of IBD among those who consumed five or more servings per day, and a 67% increased risk for one to four servings per day.

Different subgroups of ultra-processed food, including soft drinks, refined sweetened foods, salty snacks, and processed meat, each were associated with higher risks of IBD.

In contrast, intakes of white meat, red meat, dairy, starch, and fruit, vegetables, and legumes (such as peas, beans and lentils) were not associated with IBD.

The results were reportedly consistent for Crohn’s disease and ulcerative colitis and, were similar after further analysis to test the risk of developing IBD based on age and region, suggesting that the findings are robust.

While this is an observational study so can’t establish causality, the researchers say their findings “support the hypothesis that intake of ultra-processed foods could be an environmental factor that increases the risk of IBD”.

For further information and to read the study, visit: bmj.com/content/374/bmj.n1554

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