RT Journal Article
T1 Associations between degree of food processing and all-cause and cause-specific mortality: a multicentre prospective cohort analysis in 9 European countries.
A1 González-Gil, Esther M
A1 Matta, Michèle
A1 Morales Berstein, Fernanda
A1 Cairat, Manon
A1 Nicolas, Geneviève
A1 Blanco, Jessica
A1 Kliemann, Nathalie
A1 Bertazzi Levy, Renata
A1 Rauber, Fernanda
A1 Jacobs, Inarie
A1 Al Nahas, Aline
A1 Cakmak, Emine Koc
A1 Vamos, Eszter P
A1 Chang, Kiara
A1 Yammine, Sahar G
A1 Millett, Christopher
A1 Touvier, Mathilde
A1 Matias Pinho, Maria Gabriela
A1 Tsilidis, Konstantinos K
A1 Heath, Alicia K
A1 Lill, Christina M
A1 Pala, Valeria
A1 Moreno-Iribas, Conchi
A1 De Magistris, Maria Santucci
A1 Dahm, Christina C
A1 Bock, Niels
A1 Olsen, Anja
A1 Tjønneland, Anne
A1 van der Schouw, Yvonne T
A1 Amiano, Pilar
A1 Jannasch, Franziska
A1 Schulze, Matthias B
A1 Romana Mancini, Francesca
A1 Marques, Chloé
A1 Cadeau, Claire
A1 Bonet, Catalina
A1 Redondo-Sánchez, Daniel
A1 Borch, Kristin Benjaminsen
A1 Brustad, Magritt
A1 Skeie, Guri
A1 Humberto-Gómez, Jesús
A1 Macciotta, Alessandra
A1 Ferrari, Pietro
A1 Dossus, Laure
A1 Gunter, Marc J
A1 Huybrechts, Inge
K1 EPIC study
K1 Mortality
K1 Nova classification
K1 Ultra-processed foods
K1 Unprocessed/minimally processed foods
AB Background: Ultra-processed food (UPF) consumption has been linked with higher risk of mortality. This multi-centre study investigated associations between food intake by degree of processing, using the Nova classification, and all-cause and cause-specific mortality.Methods: This study analyzed data from the European Prospective Investigation into Cancer and Nutrition. All-cause mortality and cause-specific mortality due to cancer, circulatory diseases, digestive diseases, Parkinson's disease, and Alzheimer's disease served as endpoints. Hazard ratios (HRs) and 95% CIs were estimated using multivariable Cox proportional hazards regression models. Substitution analyses were also performed.Findings: Overall, 428,728 (71.7% female) participants were included in the analysis and 40,016 deaths were documented after 15.9 years of follow-up. UPFs (in percentage grams per day [g/d]) were positively associated with all-cause mortality (HRs per 1-SD: 1.04; 95% CI: 1.02,1.05), as well as mortality from circulatory diseases (1.09; 95% CI: 1.07,1.12), cerebrovascular disease (1.11; 95% CI: 1.05,1.17), ischemic heart disease (1.10; 95% CI: 1.06,1.15), digestive diseases (1.12; 95% CI: 1.05,1.20), and Parkinson's disease (1.23; 95% CI: 1.06,1.42). No associations were found between UPFs and mortality from cancer or Alzheimer's disease. Replacing processed and UPFs with unprocessed/minimally processed foods was associated with lower mortality risk.Interpretation: In this pan-European analysis, higher UPF consumption was associated with greater mortality from circulatory diseases, digestive diseases, and Parkinson's disease. The results support growing evidence that higher consumption of UPFs and lower consumption of unprocessed foods may have a negative impact on health.
PB Elsevier
SN 2666-7762
YR 2025
FD 2025-01-08
LK https://hdl.handle.net/10668/28481
UL https://hdl.handle.net/10668/28481
LA en
NO González-Gil EM, Matta M, Morales Berstein F, Cairat M, Nicolas G, Blanco J, et al. Associations between degree of food processing and all-cause and cause-specific mortality: a multicentre prospective cohort analysis in 9 European countries. Lancet Reg Health Eur. 2025 Jan 8;50:101208.
DS RISalud
RD Apr 7, 2025