Journal of health, population, and nutrition · 2026
Ultra-processed food and risk of cholecystitis and cholelithiasis: a prospective cohort study.
СтатьяПоддержка исследования: вне правительства СШАНазвание и аннотация: Перевод в очереди
Обработка статьи · этапы, ошибки и управление
Загрузка состояния…
Ошибки и ограничения
История · было → стало
Состояние обновляется каждые 5 секунд, пока блок открыт. Процент показывается только там, где известен объём работы. Пауза останавливает продолжение этапа; текущий запрос к источнику может завершиться.
Zheng Peiyi, Wang Feifan, Zhang Kaiyang, Qian Jiayi, Fang Qiaoqiao, Guo Jing, Li Jiayu, Ye Ding, Mao Yingying, Sun Xiaohui
Аннотация
BACKGROUND AND AIMS: The global rise in ultra-processed food (UPF) consumption has been linked to several chronic diseases. However, its association with cholecystitis and cholelithiasis remains underexplored.
METHODS: This prospective cohort study included 154,376 UK Biobank participants. UPF consumption (assessed as percentage of total food weight, g/day) was categorized by the NOVA classification using Oxford WebQ-based 24-hour dietary assessments. Cox proportional hazards models were performed to estimate hazard ratios (HRs) and 95% confidence intervals (CIs) for incident cholecystitis and cholelithiasis risk with the adjustments for demographics, lifestyle factors, nutrients, and comorbidities. Restricted cubic splines analyses were used to evaluate dose-response relationships.
RESULTS: During a median follow-up of 13.2 years, higher UPF intake was associated with increased risks of cholecystitis and cholelithiasis. Participants in the highest quartile of UPF consumption (Q4) had higher risks of cholecystitis (HR:1.20, 95% CI: 1.07-1.34, P = 0.001) and cholelithiasis (HR:1.15, 95% CI: 1.05-1.25, P = 0.002), compared with the lowest quartile. Sensitivity analyses confirmed the robustness of these findings. Nonlinear relationships were observed for both diseases, with risk increasing beyond specific UPF consumption thresholds (27% of total food weight for cholecystitis and 16% for cholelithiasis). Additionally, subgroup analyses revealed inverse associations of breakfast cereals with both cholelithiasis and cholecystitis, and of ultra-processed breads with cholelithiasis, whereas snacks and desserts were positively associated with cholelithiasis risk.
CONCLUSIONS: Higher total UPF consumption was independently associated with elevated risks of cholecystitis and cholelithiasis, although inverse associations were observed for certain subgroups such as breakfast cereals and ultra-processed breads. However, reducing snacks and desserts may help lower biliary disease risk, but further studies are needed to clarify the role of specific UPF subgroups.
METHODS: This prospective cohort study included 154,376 UK Biobank participants. UPF consumption (assessed as percentage of total food weight, g/day) was categorized by the NOVA classification using Oxford WebQ-based 24-hour dietary assessments. Cox proportional hazards models were performed to estimate hazard ratios (HRs) and 95% confidence intervals (CIs) for incident cholecystitis and cholelithiasis risk with the adjustments for demographics, lifestyle factors, nutrients, and comorbidities. Restricted cubic splines analyses were used to evaluate dose-response relationships.
RESULTS: During a median follow-up of 13.2 years, higher UPF intake was associated with increased risks of cholecystitis and cholelithiasis. Participants in the highest quartile of UPF consumption (Q4) had higher risks of cholecystitis (HR:1.20, 95% CI: 1.07-1.34, P = 0.001) and cholelithiasis (HR:1.15, 95% CI: 1.05-1.25, P = 0.002), compared with the lowest quartile. Sensitivity analyses confirmed the robustness of these findings. Nonlinear relationships were observed for both diseases, with risk increasing beyond specific UPF consumption thresholds (27% of total food weight for cholecystitis and 16% for cholelithiasis). Additionally, subgroup analyses revealed inverse associations of breakfast cereals with both cholelithiasis and cholecystitis, and of ultra-processed breads with cholelithiasis, whereas snacks and desserts were positively associated with cholelithiasis risk.
CONCLUSIONS: Higher total UPF consumption was independently associated with elevated risks of cholecystitis and cholelithiasis, although inverse associations were observed for certain subgroups such as breakfast cereals and ultra-processed breads. However, reducing snacks and desserts may help lower biliary disease risk, but further studies are needed to clarify the role of specific UPF subgroups.