在5.2年的中位随访时间里,可以看出摄入超加工食品与总体心血管疾病风险较高相关。在1409例研究对象中,食物中超加工食物比例明显增加10%的风险比为1.12(95%置信区间为1.05至1.20);P<0.001, 518 208人年,高消费超加工食品(第四季度)277人/ 10万人年,低消费(第一季度)242人/ 10万人年。

  冠心病风险评估:共665例; 危险比1.13(1.02至1.24); P=0.02, 520 319人年,在高消费人群和低消费人群中发病率分别为124和109 每10万人年,脑血管疾病风险评估:共829例; 危险比1.11(1.01至1.21); P=0.02, 520 023人年,在高消费和低消费人群中发病率分别为163和144每10万人年。这些结果在调整了饮食营养质量的几个指标(饱和脂肪酸、钠和糖的摄入量、膳食纤维,或通过主成分分析得出的健康饮食模式)并进行了一系列敏感性分析之后,仍然具有统计学意义。




To assess the prospective associations between consumption of ultra-processed foods and risk of cardiovascular diseases.


Population based cohort study.


NutriNet-Santé cohort, France 2009-18.


105 159 participants aged at least 18 years. Dietary intakes were collected using repeated 24 hour dietary records (5.7 for each participant on average), designed to register participants’ usual consumption of 3300 food items. These foods were categorised using the NOVA classification according to degree of processing.

Main outcome measures 

Associations between intake of ultra-processed food and overall risk of cardiovascular, coronary heart, and cerebrovascular diseases assessed by multivariable Cox proportional hazard models adjusted for known risk factors.


During a median follow-up of 5.2 years, intake of ultra-processed food was associated with a higher risk of overall cardiovascular disease (1409 cases; hazard ratio for an absolute increment of 10 in the percentage of ultra-processed foods in the diet 1.12 (95% confidence interval 1.05 to 1.20); P<0.001, 518 208 person years, incidence rates in high consumers of ultra-processed foods (fourth quarter) 277 per 100 000 person years, and in low consumers (first quarter) 242 per 100 000 person years), coronary heart disease risk (665 cases; hazard ratio 1.13 (1.02 to 1.24); P=0.02, 520 319 person years, incidence rates 124 and 109 per 100 000 person years, in the high and low consumers, respectively), and cerebrovascular disease risk (829 cases; hazard ratio 1.11 (1.01 to 1.21); P=0.02, 520 023 person years, incidence rates 163 and 144 per 100 000 person years, in high and low consumers, respectively). These results remained statistically significant after adjustment for several markers of the nutritional quality of the diet (saturated fatty acids, sodium and sugar intakes, dietary fibre, or a healthy dietary pattern derived by principal component analysis) and after a large range of sensitivity analyses.


In this large observational prospective study, higher consumption of ultra-processed foods was associated with higher risks of cardiovascular, coronary heart, and cerebrovascular diseases. These results need to be confirmed in other populations and settings, and causality remains to be established. Various factors in processing, such as nutritional composition of the final product, additives, contact materials, and neoformed contaminants might play a role in these associations, and further studies are needed to understand better the relative contributions. Meanwhile, public health authorities in several countries have recently started to promote unprocessed or minimally processed foods and to recommend limiting the consumption of ultra-processed foods.


SROUR B, FEZEU L K, KESSE-GUYOT E, et al. Ultra-processed food intake and risk of cardiovascular disease: prospective cohort study (NutriNet-Santé)[J]. BMJ, 2019:l1451.



Powered by 上海翼石信息科技有限公司 © 2001-2020 dayibian Inc.