Relationship between ultraprocessed foods, arthritis risk

A study found that the consumption of ultraprocessed foods could elevate the risk of developing arthritis.

In the study, published in the American Journal of Preventive Medicine, investigators used data from the 2001 to 2018 National Health and Nutrition Examination Survey to analyze the dietary habits and arthritis outcomes of more than 37,000 individuals.

Just more than 25% of the study participants were found to have arthritis. The investigators discovered that each 10-percentage point increase in daily total energy intake from ultraprocessed foods raised the risk of overall arthritis by 4%. Further, greater intake of ultraprocessed foods increased the risk of developing rheumatoid arthritis but not osteoarthritis.

The investigators suggested that ultraprocessed foods could adversely impact immune homeostasis, which could contribute to the risk of metabolic and inflammatory diseases. The findings reinforced recent evidence demonstrating a correlation between dietary habits and the risk of chronic diseases.

Read more: American Journal of Preventive Medicine

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