Ultra-processed foods linked to a higher risk of psoriasis

Ultra-processed foods linked to a higher risk of psoriasis

New research links ultra-processed food intake to a higher risk of psoriasis even after accounting for genetics, BMI and lifestyle, highlighting the potential of dietary changes in preventing chronic skin diseases.

A study recently published in the journalNutrientsExplores the role of ultra-processed food consumption (UPF) on the risk of psoriasis.

What causes psoriasis?

Psoriasis is a chronic skin disease characterized by inflamed, scaly, and itchy patches. Psoriasis lesions are not site specific; However, this skin condition often affects the palms, soles, and nails. Psoriasis can also increase the risk of mental health problems such as depression and anxiety, as well as cardiovascular disease (CVD) and Crohn's disease.

Psoriasis affects 2-3% of people worldwide, with the incidence of this disease varying based on geographic regions ranging from 30 to 321 cases per 100,000 people. Although there is no cure, several therapeutic approaches, including phototherapy, prescription medications, and biologic agents, are currently used to treat psoriasis symptoms.

Certain dietary components can induce systemic inflammation, increasing the risk of psoriasis. For example, consumption of UPFs is associated with inflammatory allergic diseases, such as higher levels of allergy-associated immunoglobulin (IgE), childhood asthma, and allergic symptoms in eczema.

What are UPFs?

UPFs are created through various industrial processes to increase the palatability of foods while extending their shelf life. However, the processes and ingredients used to produce UPFs significantly reduce their nutritional profile as they often have sugar, oil and other additives such as emulsifiers and artificial flavors.

The Nova system classifies all foods and foods into four groups based on the level of industrial processing used during their production. Foods in Nova Group 1 are unprocessed or minimally processed, while Group 2 includes ingredients that have undergone industrial processing, such as oils, fats, sugars and salt, which can be used to prepare, season and/or cook Group 1 foods.

Nova Group 3 includes food products from Groups 1 and 2 that have subsequently undergone preservation methods such as canning, bottling or non-alcoholic fermentation. UPFs are classified as Nova Group 4 foods.

UPFs currently contribute to over 50% of total energy intake in the United States, Canada, and the United Kingdom. This global upward trend continues to increase as UPF sales have also accelerated in other nations such as Australia and Western European countries.

UPF consumption has been widely studied for its role in increasing the risk of non-communicable diseases such as CVD, type 2 diabetes and Crohn's disease. However, it remains unclear how UPF consumption may impact psoriasis development.

About the study

The current study examines differences in psoriasis incidence by UPF consumption based on the NOVA classification system. A total of 121,019 study participants between the ages of 40 and 69 were included in the analysis.

Researchers established the association between the risk of new-onset psoriasis and UPF intake and examined the role of inflammation and body mass index (BMI) in this association.

Study results

Individuals who consumed more UPFs were more likely to be younger white men with a higher BMI, less habitual physical activity, and a history of current or past cigarette smoking. The energy intake of these study participants was also higher.

UPF consumption was divided into four different quartiles, with the first quartile representing the reference or lowest group. After a median follow-up of 12 years, the risk of psoriasis was 7% higher in the second quartile of UPF intake compared to the reference group.

The risk of psoriasis continued to increase as UPF use rates increased, with a risk of 19% and 23% among those in the third and fourth quartiles, respectively. For every 10% increase in UPF consumption, the risk of psoriasis increased by 6%.

Among individuals with an increased genetic risk for psoriasis, higher UPF intake resulted in a nearly threefold increased risk of developing psoriasis compared to those with low genetic risk and low UPF consumption. No significant changes in these associations were observed after adjusting for age, gender, BMI, smoking and drinking, physical activity, and socioeconomic deprivation.

Inflammation score (Infla) contributed 6.5% of the association between psoriasis risk and UPF intake, while BMI mediated 30.5% of this risk.

These observations are consistent with previous studies reporting increased rates of obesity independently increasing the risk of psoriasis incidence and severity associated with UPF consumption. UPF consumption also leads to poor quality nutrition and intestinal inflammation, which is worsened by the simultaneous reduction in consumption of fresh and/or unprocessed foods with anti-inflammatory benefits.

This highlights the critical role of controlling UPF uptake in the primary prevention of psoriasis. “”

When UPFs were replaced with Category 1 foods, the estimated risk of psoriasis was reduced by 18%.

Conclusions

The current prospective study is the first to estimate the incidence of psoriasis in relation to UPF consumption among UK Biobank participants. Together, these results suggest a 6% increased risk of psoriasis with every 10% of UPF consumption, with this risk reduced by 18% when 20% of UPFs were replaced with Category 1 foods.

Increased UPF consumption is associated with a higher risk of psoriasis. “”

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