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academies
Journal of Nutrition and Human Health | Volume 2
&
October 29-30, 2018 | London, UK
Joint Event
Nutrition and Fitness
16
th
International Conference on
3
rd
World Congress on
Card i o l ogy
Ultra-processed food consumption and incident frailty: A prospective cohort study of older adults
Helena Sandoval-Insausti
Universidad Autónoma de Madrid-IdiPaz, Spain
Background:
Ultra-processed food intakehas beenassociated
with chronic diseases. The aim of this study was to assess
the relationship between ultra-processed food intake and
incident frailty in community-dwelling older adults.
Methods:
Prospective cohort study with 1,822 individuals aged
60 who were recruited in 2008-2010 in Spain. At baseline, food
consumptionwas obtainedusinga validatedcomputerized face-
to-face dietary history and classified according to the nature
and extent of its processing following the NOVA classification. In
2012, incident frailty was ascertained based on Fried’s criteria.
Logistic regressionwas used to obtain odds ratios (OR) and their
95% confidence interval (95% CI). Models were adjusted for
main confounders.
Results:
After amean follow-up of 3.5 years, 132 cases of frailty
were identified. In the fully adjusted analyses, theORs (95%CI)
of frailty risk across quartiles of ultra-processed food intake,
expressed as percentage of total energy, were: 1.00, 1.52 (0.78-
2.96), 2.98 (1.62-5.50), and 3.67 (2.00-6.73); p linear-trend:
<0.001. Similar results were obtained when ultra-processed
food intake was expressed as gram per day/weight of each
subject (g/kg). Nutrients from ultra-processed foods were
calculated. Thehighest quartileof intakeof total proteins, animal
proteins, carbohydrates, simple sugars, polysaccharides, total
fatty acids, monounsaturated fatty acids, saturated fatty acids
and polyunsaturated fatty acids were significantly associated
with frailty when compared with the lowest one. Regarding
food groups, the highest versus the lowest tertiles of intake of
yogurts and fermented milks, and other non-alcoholic drinks
were also significantly related to incident frailty.
Conclusions:
Higher intake of ultra-processed food was
associatedwith an important increase of frailty risk.
Speaker Biography
Helena Sandoval-Insausti is Medical Doctor, Master of Public Health and since February
2016, Doctoral candidate in Public Health. She is visiting researcher at the Nutrition
Department of Harvard T.H. Chan School of Public Health since August 2017. She has
workedwidely innutritionandagingwithENRICAcohortwithmorethan3000participants.
She is winner 2017 Best Epidemiology Article Award of the Spanish Society of Epidemiology
and winner 2018 Best MD Internship of Madrid, Spain.
e:
helena.sandoval@estudiante.uam.es