The inflammatory potential of the diet as a link between food processing and low-grade inflammation: An analysis on 21,315 participants to the Moli-sani study

Mignogna, Cristiana; Costanzo, Simona; Castelnuovo, Augusto Di; Ruggiero, Emilia; Shivappa, Nitin; Hébert, James R.; Esposito, Simona; Curtis, Amalia De; Persichillo, Mariarosaria; Cerletti, Chiara; Donati, Maria Benedetta; Gaetano, Giovanni de; Iacoviello, Licia; Bonaccio, Marialaura

doi:10.1016/j.clnu.2022.08.020

Cited by 21 publications

(10 citation statements)

References 62 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…As to the E-DII score, a cross-sectional study in Brazil found a direct relationship between a higher dietary energy intake from UPF and a higher rate of dietary inflammation in pregnant women [ 58 ]. Similar findings were obtained in the Italian cohort Moli-Sani, where a higher consumption of UPF was related to a higher pro-inflammatory potential of the adults’ diet [ 59 ]. In this cohort, further analyses were performed using the low-grade inflammation (INFLA)-Score, which allows the assessment of the possible intensity of low-grade inflammation through the effects of biomarkers of inflammation (platelets, white blood cell (WBC), CRP and granulocyte-to-lymphocyte ratio), obtaining the same association [ 59 ].…”

Section: Upf and Low-grade Inflammationsupporting

confidence: 84%

“…Results from an Italian cohort study suggested that only part of the proinflammatory effect of a high UPF consumption can be directly attributed to the nutritional components of the diet, while the rest could be attributed to non-nutritional factors that may promote low-grade inflammation [ 59 ]. One of the non-nutritional factors present in UPF are additives, which are added to mimic or intensify the sensory qualities of foods [ 83 ].…”

Section: Possible Mechanisms Explaining the Relationship Between Upf ...mentioning

confidence: 99%

See 1 more Smart Citation

Low-Grade Inflammation and Ultra-Processed Foods Consumption: A Review

et al. 2023

View full text Add to dashboard Cite

Low-grade inflammation alters the homeostasis of the organism and favors the onset of many chronic diseases. The global growth in the prevalence of noncommunicable diseases in recent years has been accompanied by an increase in the consumption of ultra-processed foods (UPF). Known to be hyperpalatable, economic and ready-to-eat, increased consumption of UPF has already been recognized as a risk factor for several chronic diseases. Different research groups have tried to investigate whether UPF consumption could promote low-grade inflammation and thus favor the development of noncommunicable diseases. Current evidence highlights the adverse health effects of UPF characteristics, not only due to the nutrients provided by a diet rich in UPF, but also due to the non-nutritive components present in UPF and the effect they may have on gut health. This review aims to summarize the available evidence on the possible relationship between excessive UPF consumption and modulation of low-grade inflammation, as potential promoters of chronic disease.

show abstract

Section: Upf and Low-grade Inflammationsupporting

confidence: 84%

Section: Possible Mechanisms Explaining the Relationship Between Upf ...mentioning

confidence: 99%

Low-Grade Inflammation and Ultra-Processed Foods Consumption: A Review

et al. 2023

View full text Add to dashboard Cite

show abstract

“…Juul et al ( 36 ) reported that high and prolonged consumption of certain characteristic ingredients of an ultra-processed diet is a factor in the development of oxide-reductive alterations at the cellular level. A recent study on a wide Italian population ( 37 ) found that processed foods and UPFs were positively associated with a low-grade inflammation status. In addition, at a molecular level, some nutrient molecules upon binding to their target are able to activate signal transduction mechanisms that are involved in the immune system and inflammation ( 38 ).…”

Section: Discussionmentioning

confidence: 99%

Ultra-processed foods consumption is associated with multiple sclerosis severity

et al. 2023

View full text Add to dashboard Cite

BackgroundMS is a chronic inflammatory neurological and immune-mediated disease of multifactorial etiology. Ultra-processed foods (UPFs) have been generally considered unhealthy due to their poor nutritional value. Emerging evidence suggests that factors other than their nutritional content may play an additional role toward chronic inflammation.AimTo investigate the potential association of UPF consumption and MS severity in a group of MS Italian consecutive patients.MethodsDemographic (age, sex, marital status, educational level), neurological (EDSS, MSSS), and nutritional (anthropometric measures, dietary habits) information were collected. Physical activity and smoking habits were also investigated. Food items were grouped according to the NOVA classification. Patients were classified in two groups based on MS severity (“mild” and “moderate to high”).ResultsHigher UPF consumption was associated with moderate-to-high MS severity compared to lower consumption in both the unadjusted model (OR = 2.28, 95% CI: 1.04–5.01) and after adjustment for potential background (OR = 2.46, 95% CI: 1.04–5.83) and clinical confounding factors (OR = 2.97, 95% CI: 1.13–7.77).ConclusionsAlthough these results are only preliminary and hypothesis generating, it is important to explore how various aspects of the diet may relate to MS severity in order to identify the best strategy to support MS patients over the disease course.

show abstract

“…A systematic review summarizing the evidence for the association between food processing and cardiometabolic factors in adults found that a large dietary share of UPFs is positively associated with worse cardiometabolic health, as reflected by increased levels of overweight and obesity, metabolic syndrome and high blood pressure [ 50 ]. Additionally, a high proportion of UPFs in the diet was linked to altered levels of inflammation [ 51 ], which was found to be increased in association with mistimed meals in both animals [ 52 ] and humans [ 53 ].…”

Section: Discussionmentioning

confidence: 99%

Association between Late-Eating Pattern and Higher Consumption of Ultra-Processed Food among Italian Adults: Findings from the INHES Study

et al. 2023

Self Cite

View full text Add to dashboard Cite

Late eating is reportedly associated with adverse metabolic health, possibly through poor diet quality. We tested the hypothesis that meal timing could also be linked to food processing, an independent predictor of health outcomes. We analysed data on 8688 Italians (aged > 19years) from the Italian Nutrition & HEalth Survey (INHES) established in 2010–2013 throughout Italy. Dietary data were collected through a single 24 h dietary recall, and the NOVA classification was used to categorize foods according to increasing levels of processing: (1) minimally processed foods (e.g., fruits); (2) culinary ingredients (e.g., butter); (3) processed foods (e.g., canned fish); (4) ultra-processed foods (UPFs; e.g., carbonated drinks, processed meat). We then calculated the proportion (%) of each NOVA group on the total weight of food eaten (g/d) by creating a weight ratio. Subjects were classified as early or late eaters based on the population’s median timing for breakfast, lunch and dinner. In multivariable-adjusted regression models, late eaters reported a lower intake of minimally processed food (β = −1.23; 95% CI −1.75 to −0.71), a higher intake of UPF (β = 0.93; 0.60 to 1.25) and reduced adherence to a Mediterranean Diet (β = −0.07; −0.12 to −0.03) as compared to early eaters. Future studies are warranted to examine whether increased UPF consumption may underpin the associations of late eating with adverse metabolic health reported in prior cohorts.

show abstract

The inflammatory potential of the diet as a link between food processing and low-grade inflammation: An analysis on 21,315 participants to the Moli-sani study

Cited by 21 publications

References 62 publications

Low-Grade Inflammation and Ultra-Processed Foods Consumption: A Review

Low-Grade Inflammation and Ultra-Processed Foods Consumption: A Review

Ultra-processed foods consumption is associated with multiple sclerosis severity

Association between Late-Eating Pattern and Higher Consumption of Ultra-Processed Food among Italian Adults: Findings from the INHES Study

Contact Info

Product

Resources

About