Commercial Bakery, Fast-Food, and Soft Drink Consumption and Quality of Life in the SUN Project

Objective: Few studies have related nutritional factors with quality of life in healthy populations. Our aim was to analyze the relationship between commercial bakery, fast food or soft drinks consumption and mental and physical quality of life. Study Design: This analysis included 8335 participants from the 'Seguimiento Universidad de Navarra' (SUN) Project (a multipurpose, dynamic cohort). Methods: The consumption of commercial bakery, fast food and soft drinks was assessed through a validated food-frequency questionnaire at baseline. Quality of life was measured after 4 years of follow-up with the Short-Form 36 (SF-36) Health Survey. Generalized Linear Models were fit to assess the regression coefficients (b) and their 95% confidence intervals (95% CI) for the association between commercial bakery, fast food and soft drinks consumption and each domain and the two standardized measures of the SF-36. Results: As compared to the participants in the lowest quintile of consumption, those participants in the highest quintile of consumption of commercial bakery, fast food and soft drinks showed a score significantly lower (>2 points) for vitality (b = -2.14, 95% CI = -3.31 to -0.96), role emotional (b = -2.23, 95% CI = -4.33 to -0.13), and role physical (b = -2.31, 95% IC = -4.26 to -0.36) domains with statistically significant dose-response relationships (p for trend < 0.05). When the food groups were analysed separately, significant inverse associations were found only for commercial bakery and fast-food consumption. Conclusions: The results suggest that high consumption of commercial bakery, fast-food and soft drinks at baseline was associated with worse scores on self-perceived quality of life. This association was stronger for the mental domains of the SF-36.

超加工食品与全因死亡的关联:SUN前瞻性队列研究

目的评估食用超加工食品与全因死亡的关联。方法前瞻性队列研究。背景西班牙Seguimiento Universidad de Navarra(SUN)大学毕业生队列,1999-2018年。参与者1999年12月-2014年2月对19899位(女性12113位,男性7786位)年龄为20~91岁的受试者的膳食和饮品消耗情况每2年进行1次随访,根据NOVA分级标准对食品的加工程度进行分类,利用已经确证的136项食品频率问卷进行评价。主要结局测量利用多变量Cox比例风险模型评估能量校正的超加工食品食用量(分为4个水平:低、中低、中高、高)与全因死亡的关系。结果在全部200432人年的随访期间发生了335例死亡。与食用低水平超加工食品的受试者相比,食用高水平超加工食品的受试者其全因死亡的风险较高(多变量校正危险比为1.62,95%可信区间为1.13~2.33),并且具有显著剂量依赖性(趋势P=0.005)。每多吃一份超加工食品,其全因死亡的风险相比增加18%(校正危险比为1.18,95%可信区间为1.05~1.33)。结论食用较多超加工食品(每日大于4份)与全因死亡风险提高62%独立相关。而每多吃一份超加工食品,全因死亡的风险增加18%。研究注册ClinicalTrials.gov NCT02669602。