Mixed
Specific subgroups of ultra-processed foods, namely fats/condiments/sauces and ice cream/sherbet, are associated with increased cardiovascular and colorectal cancer-specific mortality, respectively, in CRC survivors.
CRC survivors should pay attention to specific UPF categories. High intake of fats/condiments/sauces is linked to higher heart disease death risk, while ice cream/sherbet is linked to higher cancer death risk. Reducing these specific items may offer targeted benefits.
Among UPF subgroups, higher consumption of fats/condiments/sauces was associated with a higher risk of CVD-specific mortality (highest vs. lowest quintile of intake, HR = 1.96, 95% CI = 1.41–2.73), and higher intake of ice cream/sherbet was associated with an increased risk of CRC-specific mortality (highest vs. lowest quintile, HR = 1.86, 95% CI: 1.33–2.61).
Why this rating
Statistically significant associations with FDR correction, but subgroup analysis reduces power compared to total UPF analysis.
Source
Ultra-processed food consumption and mortality among patients with stages I–III colorectal cancer: a prospective cohort study
Dong Hang et al. · EClinicalMedicine · 2024
DOI 10.1016/j.eclinm.2024.102572
More from this paper
- High post-diagnostic consumption of ultra-processed foods (UPFs) is associated with a significantly increased risk of cardiovascular disease (CVD) mortality in patients with stages I–III colorectal cancer (CRC), but not with CRC-specific or all-cause mortality.Good
- Reducing ultra-processed food intake after a colorectal cancer diagnosis is associated with lower cardiovascular disease mortality compared to maintaining or increasing UPF intake.Good
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