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ARS Home » Northeast Area » Boston, Massachusetts » Jean Mayer Human Nutrition Research Center On Aging » Research » Publications at this Location » Publication #368593
Research Project: Genomics, Nutrition, and Health

Location: Jean Mayer Human Nutrition Research Center On Aging

Title: Ultra-processed food consumption and incident frailty: a prospective cohort study of older adults

Author
item SANDOVAL-INSAUSTI, HELENA - Autonomous University Of Madrid
item BLANCO-ROJO, RUTH - Imdea Institute
item GRACIANI, AUXILIADORA - Autonomous University Of Madrid
item LOPEZ-GARCIA, ESTHER - Autonomous University Of Madrid
item MORENO-FRANCO, BELEN - University Of Zaragoza
item LACLAUSTRA, MARTIN - University Hospital Miguel Servet
item DONAT-VARGAS, CAROLINA - Autonomous University Of Madrid
item ORDOVAS, JOSE - Jean Mayer Human Nutrition Research Center On Aging At Tufts University
item RODRIGUEZ-ARTALEJO, FERNANDO - Autonomous University Of Madrid
item GUALLAR-CASTILLON, PILAR - Autonomous University Of Madrid

Submitted to: The Journals of Gerontology: Medical Sciences
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 5/21/2019
Publication Date: 5/27/2019
Citation: Sandoval-Insausti, H., Blanco-Rojo, R., Graciani, A., Lopez-Garcia, E., Moreno-Franco, B., Laclaustra, M., Donat-Vargas, C., Ordovas, J.M., Rodriguez-Artalejo, F., Guallar-Castillon, P. 2019. Ultra-processed food consumption and incident frailty: a prospective cohort study of older adults. The Journals of Gerontology: Medical Sciences. https://doi.org/10.1093/gerona/glz140.
DOI: https://doi.org/10.1093/gerona/glz140

Interpretive Summary: Ultra-processed foods are defined as "formulations of food substances often modified by chemical processes and then assembled into ready-to-consume hyper-palatable food and drink products using flavors, colors, emulsifiers and . . . other cosmetic additives." These foods include savory snacks, reconstituted meat products, pre-prepared frozen dishes, and soft drinks. They represent about 50% of the calories consumed in the US, and there is growing evidence of an association between ultra-processed food and adverse health outcomes that have important implications for dietary advice and food policies. This study aimed to assess the relationship between ultra-processed food intake and incident frailty in community-dwelling older adults. For this purpose, we used a prospective cohort study with 1,822 Spanish individuals aged 60 years and older. Our results show that consumption of ultra-processed foods (i.e., yogurts and fermented milks, cakes, and pastries, as well as nonalcoholic beverages) was strongly associated with frailty risk in these elderly adults. Substituting unprocessed or minimally processed foods for ultra-processed foods would play an important role in the prevention of age-related frailty and contribute to healthy aging.

Technical Abstract: Background: Ultra-processed food intake has been associated with chronic conditions and mortality. 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 at least 60 years who were recruited during 2008-2010 in Spain. At baseline, food consumption was obtained using a validated computerized face-to-face dietary history. Ultra-processed foods were identified according to the nature and extent of their industrial processing (NOVA classification). In 2012, incident frailty was ascertained based on Fried's criteria. Statistical analyses were performed with logistic regression and adjusted for the main potential confounders. Results: After a mean follow-up of 3.5 years, 132 cases of frailty were identified. The fully adjusted risks of frailty across increasing quartiles of the percentage of total energy intake from ultra-processed foods were the following: 0.04 (0.02-0.05), 0.05 (0.03-0.07), 0.09 (0.07-0.12), and 0.11 (0.08-0.14). Results were similar when food consumption was expressed as gram per day/body weight. Regarding ultra-processed food groups, the highest versus the lowest tertiles of consumption of yogurts and fermented milks, cakes and pastries, as well as nonalcoholic beverages (instant coffee and cocoa, packaged juices, and other nonalcoholic drinks, excluding soft drinks) were also significantly related to incident frailty. Conclusions: Consumption of ultra-processed foods is strongly associated with frailty risk in older adults. Substituting unprocessed or minimally processed foods for ultra-processed foods would play an important role in the prevention of age-related frailty.