Ultra‐processed Food Consumption and Vascular Health

Abstract

Ultra‐processed (UP) foods are ready‐to‐eat foods formulated from industrial sources of dietary energy and nutrients, containing little or no whole foods. These products are typically high in saturated fats, added sugar, salt, and food additives, and low in protein, fiber, and micronutrients. UP foods are associated with an increase in energy intake (EI), weight gain, obesity, and cardiovascular disease. The objective of this study was to test the hypothesis that UP food consumption is associated with increased blood pressure (BP), arterial stiffness, and pressure wave reflection. Habitual dietary intake was assessed via 3‐day food records in 22–45 year old non‐hypertensive adults. Food items were categorized to non‐processed and/or minimally processed (NP) and UP groups by using the NOVA system of food classification. Bivariate and partial Pearson correlation was used to identify relations between NP and UP foods with systolic (SBP) and diastolic BP (DBP), pulse wave velocity (PWV), and augmentation index normalized for heart rate at 75 beats per minute (AIx75). Thirty eight healthy subjects (17M, 21F; 29±7 yrs; BMI 23.9±3.3 kg/m2) were included in the study. Average UP food consumption was 45±18% of daily EI. UP food consumption was positively associated with AIx75 (r=0.45, p<0.001), and trended to be positively associated with peripheral SBP (r=0.32, p=0.05) and peripheral DBP (r=0.29, p=0.07). When controlled for BMI, UP food consumption was positively associated with peripheral DBP (r=0.47, p=0.02), AIx75 (r=0.50, p=0.01), central SBP (r=0.44, p=0.03), and remained trending with peripheral SBP (r=0.40, p=0.05). When only women were analyzed, UP food consumption was positively associated with peripheral SBP (r=0.48, p=0.03), central SBP (r=0.57, p=0.03), AIx75 (r=0.54, p=0.01), and trended to be positively associated with peripheral DBP (r=0.41, p=0.06), even after controlling for BMI. There were no associations with UP food consumption and BP, PWV, or AIx75 in men. These findings suggest that UP food consumption is associated with increased BP and pressure wave reflection in healthy individuals and that these relations are more pronounced in women.Support or Funding InformationSupported by NIGMS P20GM113125