Associations of Ultra-Processed and Unprocessed/Minimally Processed Food Consumption with Peripheral and Central Hemodynamics and Arterial Stiffness in Young Healthy Adults

Katarina Smiljanec,Alexis U Mbakwe,Shannon L Lennon,Macarena Ramos-Gonzalez,Christina Mesbah

doi:10.3390/nu12113229

Abstract

Consumption of ultra-processed food (UPF) replaces the intake of freshly prepared unprocessed/minimally processed food (MPF) and is positively associated with hypertension and cardiovascular disease (CVD). The objective of this observational study was to investigate the relation between (1) UPF and (2) MPF with peripheral and central blood pressure (BP), wave reflection, and arterial stiffness. Habitual dietary intake, ambulatory BP, augmentation index (AIx), and pulse wave velocity (PWV) were assessed in 40 normotensive young adults (15 M/25 W; 27 ± 1 y; body mass index 23.6 ± 0.5 kg/m2). UPF consumption was positively associated with overall and daytime peripheral systolic BP (B = 0.25, 95% confidence interval (CI) 0.03, 0.46, p = 0.029; B = 0.32, 95% CI 0.09, 0.56, p = 0.008, respectively), daytime diastolic BP (B = 0.18, 95% CI 0.01, 0.36, p = 0.049) and daytime peripheral pulse pressure (PP; B = 0.22, 95% CI 0.03, 0.41, p = 0.027). MPF consumption was inversely associated with daytime peripheral PP (B = −0.27, 95% CI −0.47, −0.07, p = 0.011), overall and daytime central systolic BP (B = −0.27, 95% CI −0.51, −0.02, p = 0.035; B = −0.31, 95% CI −0.58, −0.04, p = 0.024, respectively), and nighttime central PP (B = −0.10, 95% CI −0.19, −0.01, p = 0.042). Both UPF and MPF were not associated with AIx nor PWV. These data suggest avoidance of UPF and consumption of more MPF may reduce CVD risk factors.

Highlights

Recent findings from epidemiological studies indicate a positive association of ultra-processed food (UPF) consumption with all-cause mortality [1,2] and noncommunicable diseases including hypertension [3], cardiovascular disease (CVD) [4], dyslipidemia [5], obesity [6,7,8], metabolic syndrome [9], and cancer [10]
This study demonstrated that a 10% increase in UPF intake corresponded to a 12% increase in CVD incidence, while a 10% increase in minimally processed food (MPF) intake reduced CVD incidence by 9%
Taking into consideration the high consumption of UPF and high prevalence of hypertension and CVD in the U.S (46% and 48% in adults, respectively [20]), the objective of our study was to investigate the relation of UPF and MPF consumption with peripheral and central blood pressure (BP), wave reflection, and arterial stiffness in a group of healthy adults

Summary

Introduction

Recent findings from epidemiological studies indicate a positive association of ultra-processed food (UPF) consumption with all-cause mortality [1,2] and noncommunicable diseases including hypertension [3], cardiovascular disease (CVD) [4], dyslipidemia [5], obesity [6,7,8], metabolic syndrome [9], and cancer [10]. UPFs are defined as “formulations of ingredients, mostly of exclusive industrial use, that result from a series of industrial processes” [11]. They are manufactured with additives and ingredients that rarely have culinary use. High-fructose corn syrup, hydrogenated oils, soy protein isolate, flavor enhancers, and dyes are often found on the ingredient list. UPF products have poor nutrient quality as they are usually high in salt, sugar, and fat, contain little or no whole foods, and are depleted of fiber, micronutrients, and bioactive components [4,12].

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