A new study published in the journal Nutrients has shed light on how ultra-processed food (UPF) consumption may increase the risk of developing psoriasis—a chronic, inflammatory skin condition.
What Causes Psoriasis?
Psoriasis is a long-term inflammatory disease that affects the skin, leading to red, scaly, itchy patches. These lesions can appear anywhere on the body but are especially common on the palms, soles, and nails.
Beyond the physical symptoms, psoriasis can severely impact mental health and has been associated with increased rates of depression, anxiety, cardiovascular disease (CVD), and Crohn’s disease. It affects about 2–3% of the global population, with incidence rates ranging widely by region—from 30 to 321 cases per 100,000 people.
While no cure currently exists, treatment options such as phototherapy, prescription medications, and biologics help manage the condition. Researchers have increasingly turned their attention to the role of diet and systemic inflammation in psoriasis development and progression.
What Are Ultra-Processed Foods (UPFs)?
Ultra-processed foods are heavily manufactured food products designed for convenience, taste, and long shelf life. These include ready-to-eat meals, sugary snacks, soft drinks, and packaged baked goods. UPFs typically contain large amounts of sugar, salt, oils, and various additives such as emulsifiers, flavorings, and colorants that significantly reduce the food’s nutritional value.
Food classification based on the NOVA system divides foods into four categories:
- Group 1: Unprocessed or minimally processed foods (e.g., fresh fruits and vegetables).
- Group 2: Processed culinary ingredients (e.g., oils, fats, sugar, and salt).
- Group 3: Processed foods (e.g., canned vegetables, cheese).
- Group 4: Ultra-processed foods (UPFs).
Currently, UPFs contribute to over 50% of the daily caloric intake in countries like the United States, Canada, and the United Kingdom. This trend is rising globally, particularly in Western Europe and Australia.
UPFs have already been linked to various noncommunicable diseases, such as cardiovascular disease, type 2 diabetes, and Crohn’s disease. However, their potential connection to psoriasis has remained less explored—until now.
About the Study
This recent study aimed to assess how different levels of UPF consumption affected the risk of developing psoriasis. The analysis involved 121,019 participants, aged 40–69, from the UK Biobank. Researchers evaluated dietary patterns using the NOVA classification and monitored participants over a median follow-up period of 12 years.
The study also examined how factors like inflammation and body mass index (BMI) might mediate the connection between UPFs and psoriasis.
Key Findings
Demographics and Lifestyle Patterns
Participants who consumed the most UPFs were more likely to:
- Be younger
- Be White males
- Have a higher BMI
- Be less physically active
- Have a current or former smoking history
- Consume more daily calories
Increased Risk with UPF Consumption
The researchers divided participants into four quartiles based on UPF consumption. Compared to those in the lowest quartile:
- Second quartile: 7% increased risk of psoriasis
- Third quartile: 19% increased risk
- Fourth quartile: 23% increased risk
In broader terms, every 10% increase in UPF intake was linked to a 6% higher risk of psoriasis.
Participants with a genetic predisposition to psoriasis who also consumed high amounts of UPFs faced nearly triple the risk of developing the condition compared to those with low genetic risk and low UPF intake.
These associations held steady even after adjusting for age, sex, BMI, alcohol consumption, smoking, socioeconomic status, and physical activity.
Inflammatory and Weight-Related Impact
Two key factors helped explain the UPF–psoriasis link:
- INFLA Score: Accounted for 6.5% of the association. This score measures systemic inflammation.
- BMI: Accounted for 30.5%, suggesting a strong connection between weight gain and psoriasis risk.
These findings are consistent with earlier research connecting UPF intake to low-grade gut and dietary inflammation, and obesity—both of which are known contributors to psoriasis.
Substituting UPFs with Whole Foods
When UPFs were replaced with Group 1 foods, such as fruits and vegetables, the estimated psoriasis risk dropped by 18%. This offers compelling evidence for the benefits of whole foods in managing inflammation and chronic disease risk.
Conclusions
This large-scale, prospective study is the first of its kind to quantify the link between ultra-processed food consumption and new-onset psoriasis.
Key Takeaways:
- Every 10% increase in UPF intake is linked to a 6% higher risk of psoriasis.
- Those at genetic risk see the greatest impact from high UPF diets.
- Inflammation and BMI are important contributors to the increased risk.
- Replacing 20% of UPF intake with whole, unprocessed foods can reduce psoriasis risk by 18%.
As the global consumption of ultra-processed foods continues to rise, these findings emphasize the importance of dietary choices in preventing chronic inflammatory conditions like psoriasis. Public health strategies encouraging whole food consumption could play a critical role in reducing the global burden of this skin disease.
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