Ultra-processed foods (UPF) have become
extremely popular, especially among the younger generation, and the unhealthy
effects of these foods are being reported extensively.
UPF has been defined as a type of food that
is made up of industrial formulations primarily consisting of food-derived
substances, additives, and other artificial ingredients. These foods are
designed to be convenient, long-lasting, and very tasty, but often contain high
levels of salt, sugar, and fat, while providing little nutritional value, such
as snacks, sweetened beverages, frozen meals, or fast food.
The Seguimiento Universidad de Navarra
(SUN) Project is an ongoing study to look into the association of UPFs with a
higher risk of glaucoma. The prospective study is being performed on Spanish
university graduates since 1999.
As of September 2019, 22,899 individuals
had joined the SUN Project. However, individuals already diagnosed with
glaucoma and those who met other exclusion criteria were excluded from the
analysis. Finally, 19,225 participants have been included in the study.
Dietary intake was measured at the
beginning of the study using a 136-item semiquantitative food-frequency
questionnaire (FFQ).
After adjusting for several covariates,
participants with the highest UPF consumption (more than four servings of UPF
per day) were at higher risk of glaucoma (hazard ratio (HR) = 1.83; 95%
confidence interval (CI) 1.06 to 3.17) when compared to participants in the
lowest category of UPF consumption (one serving per day).
Subgroup analyses showed a significant
multiplicative interaction with age (p = 0.004) and omega 3:6 ratio (p =
0.040).
However, an association between UPF
consumption and glaucoma was only found in older participants (aged ≥ 55
years), in men, in the most physically active group, in the group of non- or
former smokers, in those with a lower omega 3:6 ratio, and in those with a
lower energy intake.
Regarding the contribution of each type of
UPF group, UPF coming from sweets showed a significant risky effect (HR = 1.51;
CI 95% 1.07 to 2.12).
MECHANISM OF GLAUCOMA:
High UPF consumption leads to increased
blood glucose levels, which along with oxidative stress and limited cell
division in ocular tissues, leads to formation of advanced glycation end
products. UPF itself is a major source of advanced glycation end products. This
causes damage to ocular tissues.
UPF consumption is likely related to the
resting metabolic rate, which is mediated through variations in the production
of high-sensitivity C-reactive protein (hs-CRP), monocyte chemoattractant
protein-1 (MCP-1), plasminogen activator inhibitor-1 (PAI-1), and
interleukin-1beta (IL-1β). UPF consumption has also been linked to an increase
in interleukin-6 (IL-6) levels, which has been linked to the survival and
degeneration of retinal ganglion cells and the development of glaucoma.
Artificial sweeteners, thickeners,
emulsifiers, and preservatives may have indirect and direct effects on immune
cells, contributing to metabolic dysregulation. Increased consumption of these
types of foods, may increase inflammation levels, which, in turn, could
increase the risk of glaucoma.
REFERENCE:
López-Gil, J.F.; FernandezMontero, A.;
Bes-Rastrollo, M.; Moreno-Galarraga, L.; Kales, S.N.; Martínez-González, M.Á.;
MorenoMontañés, J. Is Ultra-Processed Food Intake Associated with a Higher Risk
of Glaucoma? A Prospective Cohort Study including 19,255 Participants from the
SUN Project. Nutrients 2024, 16, 1053. https://doi.org/10.3390/ nu16071053
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