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Cited by 113Consumer Attitudes and Food LabelingLiver Disease Diagnosis and TreatmentNutritional Studies and Diet

The DOI matches its Crossref record; 48 of the 48 references it cites were found in a registry or an index.

Ultra-processed food consumption and the risk of non-alcoholic fatty liver disease in the Tianjin Chronic Low-grade Systemic Inflammation and Health Cohort Study

Zhang, Shunming, Gan, Shinan, Zhang, Qing, Liu, Li, Meng, Ge, Yao, Zhanxin, Wu, Hongmei, Gu, Yeqing, Wang, Yawen, Zhang, Tingjing, Wang, Xuena, Sun, Shaomei, Wang, Xing, Zhou, Ming, Jia, Qiyu, Song, Kun, Qi, Lu, Niu, Kaijun·2022·International Journal of Epidemiology
DOI 10.1093/ije/dyab174
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Abstract

BACKGROUND: Growing evidence supports a link between ultra-processed food consumption and human health outcomes. However, the association between ultra-processed food consumption and non-alcoholic fatty liver disease (NAFLD) is not known. We aimed to explore the association between ultra-processed food consumption and risk of NAFLD. METHODS: The prospective study included 16 168 participants aged 18-90 years from the Tianjin Chronic Low-grade Systemic Inflammation and Health (TCLSIH) Cohort Study. Information on ultra-processed food consumption was collected at baseline using a validated food frequency questionnaire. NAFLD was defined as the presence of sonographic fatty liver in the absence of significant alcohol intake (≥210 g/week for men and ≥140 g/week for women, respectively) and other liver diseases. Multivariable Cox proportional hazards models were used to examine the association between ultra-processed food consumption and risk of NAFLD. RESULTS: During 56 935 person-years of follow-up, we documented 3752 incident NAFLD cases. After adjusting for age, sex, body mass index, smoking, alcohol drinking, education, occupation, income, physical activity, total energy intake, personal and family history of disease and overall diet quality, the multivariable hazard ratios (95% confidence interval) of NAFLD across increasing quartiles of ultra-processed food consumption were 1.00 (reference), 0.99 (0.90, 1.08), 1.13 (1.03, 1.25) and 1.18 (1.07, 1.30), respectively (P for trend <0.0001). The hazard ratio (95% confidence interval) per one standard deviation increase in ultra-processed food consumption, equivalent to a 62.7 g/1000 kcal per day, was 1.06 (1.03, 1.09), P = 0.0001. CONCLUSIONS: Our study indicates that higher ultra-processed food consumption is associated with a higher risk of NAFLD. This finding suggests that ultra-processed food, which is widely consumed worldwide, might be a modifiable dietary target to reduce the risk of NAFLD.

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Research works printed but not linked: 2

  1. 2015, Ultra-Processed Food and Drink Products in Latin America: Trends, Impact on Obesity, Policy Implications
  2. Yang, 2009, China Food Composition

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Metadata

Authors
Zhang, S., Gan, S., Zhang, Q., Liu, L., Meng, G., Yao, Z., Wu, H., Gu, Y., Wang, Y., Zhang, T., Wang, X., Sun, S., Wang, X., Zhou, M., Jia, Q., Song, K., Qi, L., & Niu, K.
Affiliations
  • Tianjin Medical University (CN)
  • Tianjin Medical University General Hospital (CN)
  • Chinese Academy of Medical Sciences & Peking Union Medical College (CN)
  • Tulane University (US)
Corresponding author
Niu, Kaijun
ORCID
Venue
International Journal of Epidemiology
Publisher
Oxford University Press (OUP)
Published
2021-09-16
Volume
51
Issue
1
Pages
237-249
ISSN
  • 0300-5771 (ISSN-L)
  • 1464-3685
DOI
10.1093/ije/dyab174
OpenAlex
W3200619739
Cited by
113
References
48
Citations by year
2026: 18 · 2025: 33 · 2024: 23 · 2023: 22 · 2022: 15 · 2021: 2
FWCI
13.43
Type
journal article
Language
en
Open access
closed
Licence
academic.oup.com/journals/pages/open_access/funder_policies/chorus/standard_publication_model (vor)
Locations
  • International Journal of Epidemiology (publishedVersion)
  • PubMed (publishedVersion)
Funders
  • National Natural Science Foundation of China (81941024, 91746205, 81872611, 81673166)
  • National Key Research and Development Project-Study on Diet and Nutrition Assessment and Intervention Technology (2020YFC2006300)
  • National Health Commission of China (SPSYYC 2020015)
  • Nutrition Research Foundation—DSM Research Fund (2016-046, 2014-071, 2016-023)
Topics
  • Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Consumer Attitudes and Food Labeling
  • Health Sciences › Medicine › Hepatology › Liver Disease Diagnosis and Treatment
  • Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Nutritional Studies and Diet
Keywords
ultra-processed foods, non-alcoholic fatty liver disease, dietary risk factors, food processing, diet quality
MeSH terms
Adolescent, Adult, Aged, Aged, 80 and over, Diet, Female, Humans, Inflammation, Male, Middle Aged, Prospective Studies, Risk Factors, Cohort Studies, Young Adult, Non-alcoholic Fatty Liver Disease

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