A new study published in Nutrients has revealed a significant link between the consumption of ultra-processed foods (UPFs) and an increased risk of developing psoriasis, a chronic inflammatory skin condition. Psoriasis is characterized by inflamed, scaly patches of skin, and its prevalence has been rising globally. While the condition affects around 2-3% of the population, recent findings suggest that dietary choices, particularly the intake of ultra-processed foods, may exacerbate its development.
What Causes Psoriasis?
Psoriasis is a chronic skin disorder that leads to itchy, inflamed, and flaky patches of skin. While the condition can occur anywhere on the body, it commonly affects the palms, soles, and nails. Psoriasis is not just a physical condition but can also significantly impact mental health, leading to depression, anxiety, and other mood disorders. Additionally, people with psoriasis may have a higher risk of developing other chronic diseases, including cardiovascular disease (CVD) and Crohn’s disease.
Although there is no definitive cure for psoriasis, various treatments, including phototherapy, prescription medications, and biologic agents, are used to manage its symptoms. Research has suggested that certain dietary factors, particularly those contributing to systemic inflammation, may play a role in increasing the risk of psoriasis.
What Are Ultra-Processed Foods?
Ultra-processed foods (UPFs) are foods that undergo significant industrial processing to enhance their flavor and shelf life, often using additives such as artificial flavors, emulsifiers, preservatives, and high levels of sugar, oil, and salt. These foods typically have low nutritional value and are not found in nature. Examples include packaged snacks, sugary drinks, ready-to-eat meals, and processed meats.
The NOVA classification system categorizes food based on the extent of processing:
- Group 1: Unprocessed or minimally processed foods.
- Group 2: Foods and ingredients that have been processed, like oils, fats, and sugars.
- Group 3: Processed foods that include preservation methods, such as canned or fermented products.
- Group 4: Ultra-processed foods that have undergone extensive industrial processing.
UPFs make up more than 50% of the total energy intake in several countries, including the United States, the UK, and Canada, and consumption of these foods continues to rise globally.
Study Overview
The study aimed to explore the link between ultra-processed food consumption and the risk of psoriasis in a large cohort. The research included 121,019 participants aged 40-69 years, and the researchers followed their health outcomes for an average of 12 years. The study focused on how UPF intake influences the development of psoriasis and considered factors such as inflammation and body mass index (BMI) in this relationship.
Key Findings
The study found that individuals who consumed higher amounts of ultra-processed foods were more likely to be younger, male, have a higher BMI, engage in less physical activity, and have a history of smoking. These participants also had higher energy intake.
The risk of developing psoriasis was significantly associated with the amount of ultra-processed foods consumed. Those in the second quartile of UPF consumption had a 7% higher risk of psoriasis compared to the reference group (those consuming the least UPFs). The risk increased further in the third and fourth quartiles, with a 19% and 23% higher risk, respectively. Additionally, for every 10% increase in UPF consumption, the risk of developing psoriasis rose by 6%.
Importantly, individuals with a higher genetic risk of psoriasis had an even more pronounced risk when consuming higher amounts of ultra-processed foods. Those with a high genetic risk and high UPF consumption faced nearly a threefold increased risk of psoriasis.
Role of Inflammation and BMI
The study also highlighted the contributions of inflammation and BMI in mediating the relationship between ultra-processed food consumption and psoriasis. The Inflammation (INFLA) score was found to account for 6.5% of the association, while BMI mediated 30.5% of the increased risk.
This finding aligns with previous research indicating that obesity, often associated with UPF consumption, independently increases the risk of psoriasis. Moreover, the low-grade inflammation induced by ultra-processed foods, coupled with a reduction in the intake of fresh, anti-inflammatory foods, likely exacerbates psoriasis risk.
Potential for Prevention
One of the most promising findings of the study was the potential for reducing psoriasis risk by replacing ultra-processed foods with minimally processed or unprocessed foods. The researchers estimated that replacing 20% of UPFs with category 1 foods could reduce the risk of psoriasis by 18%. This suggests that dietary changes could play a crucial role in the prevention of psoriasis, particularly for individuals at higher genetic risk.
Conclusion
This prospective study is the first to explore the link between ultra-processed food consumption and psoriasis risk in a large cohort. The results indicate that increasing intake of ultra-processed foods is associated with a significant rise in the risk of developing psoriasis. Replacing UPFs with whole, minimally processed foods could offer a simple yet effective strategy to reduce the risk of this chronic skin condition.
These findings underscore the importance of addressing dietary patterns, particularly the consumption of ultra-processed foods, in the primary prevention of psoriasis. Future research will be crucial to further explore the mechanisms behind this relationship and to develop more effective prevention strategies for individuals at risk.
You Might Be Interested In:
- Cough: Causes, Diagnosis, Treatment & Conditions
- What You Need to Know About Breaking a Fever
- 7 Common Early Flu Symptoms: Recognizing the Signs Early
