by Consuming ultra-processed foods (UPF) has been linked to an increased risk of liver diseases, according to a study published in The Journal of Clinical Nutrition. The liver plays a crucial role in detoxification, metabolism, and immunity, and diseases such as non-alcoholic fatty liver disease (NAFLD), liver cirrhosis, and hepatic malignancies can have serious health implications. While previous research has shown associations between UPF intake and conditions like diabetes and obesity, the impact on liver health has been limited.
The study aimed to investigate the relationship between UPF consumption and liver diseases, as well as the effect on serological biomarkers of liver health. The researchers conducted a prospective cohort study involving 173,889 participants from the United Kingdom Biobank (UKB) between the ages of 40 and 69. The individuals were recruited between 2006 and 2010, and UPF consumption was assessed using the NOVA classification and one-day diet recalls.
The study examined various liver outcomes, including NAFLD, liver cirrhosis or fibrosis, severe hepatic illnesses, and hepatic malignancies. Serological biomarkers such as C-reactive protein (CRP), alkaline phosphatase (ALP), alanine transaminase (ALT), and gamma-glutamyl transferase (GGT) were also analyzed. Statistical modeling was used to determine the hazard ratios (HRs) and associations between UPF consumption and liver health, taking into account lifestyle factors, demographics, diabetes, calorie intake, and aspirin usage.
The results showed that increased UPF consumption was associated with elevated risks of NAFLD, liver cirrhosis or fibrosis, and severe hepatic illnesses. However, there was no significant increase in the risk of hepatic malignancies. In addition, higher UPF consumption was linked to elevated levels of ALP, CRP, AST, GGT, and triglycerides, while cholesterol levels were reduced.
The study also identified the main contributors to UPF consumption, including drinks, dairy products, and bread. Participants with higher UPF intake were generally younger, non-white, physically inactive, diabetic, and had a higher BMI. Sensitivity analyses were conducted, which yielded similar results and confirmed the robustness of the findings.
The study concludes that consuming UPF can increase the risk of liver diseases and have a negative impact on serological biomarkers of liver health. The high content of saturated fat, energy density, salt, added sugars, and additives in UPF, as well as the low fiber and vitamin content, may contribute to oxidative stress, inflammation, microbial dysbiosis, and insulin resistance. Therefore, reducing UPF intake is recommended to improve hepatic well-being.
The findings of this study highlight the importance of maintaining a healthy diet and avoiding excessive consumption of UPF. Prioritizing whole and minimally processed foods that are rich in nutrients can support liver health and reduce the risk of liver diseases.
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1. Source: Coherent Market Insights, Public sources, Desk research
2. We have leveraged AI tools to mine information and compile it
Money Singh is a seasoned content writer with over four years of experience in the market research sector. Her expertise spans various industries, including food and beverages, biotechnology, chemicals and materials, defense and aerospace, consumer goods, etc.
