TY - JOUR
T1 - Ultra-Processed Grains and Risk of Inflammatory Bowel Disease
T2 - Results from the Prospective Urban Rural Epidemiology (PURE) Study
AU - Narula, Neeraj
AU - Wong, Emily C.L.
AU - Mente, Andrew
AU - Rangarajan, Sumathy
AU - Lang, Xinyue
AU - Li, Qi
AU - Chen, Mengxi
AU - Mohan, Indu
AU - Mat-Nasir, Nafiza
AU - Diaz, Maria Luz
AU - Lopez-Jaramillo, Patricio
AU - Bahonar, Ahmad
AU - Avezum, Alvaro
AU - Karsidag, Kubilay
AU - Rosengren, Annika
AU - Abat, Marc Evans M.
AU - Lanas, Fernando
AU - Swart, Elizabeth C.
AU - Yusuf, Rita
AU - Alhabib, Khalid F.
AU - Iqbal, Romaina
AU - Basiak-Rasała, Alicja
AU - Khatib, Rasha
AU - Yusufali, Afzalhussein
AU - Yeates, Karen
AU - Chifamba, Jephat
AU - Marshall, John K.
AU - Moayyedi, Paul
AU - Reinisch, Walter
AU - Yusuf, Salim
N1 - Publisher Copyright:
Copyright © 2025 by The American College of Gastroenterology.
PY - 2025
Y1 - 2025
N2 - Background:Ultra-processed grains, commonly consumed in Western diets, undergo refining processes that often remove beneficial components and include additives to enhance taste, texture, or durability, potentially influencing gastrointestinal health. This study examines the association between ultra-processed grain consumption and the risk of developing IBD using data from the Prospective Urban Rural Epidemiology (PURE) study.Methods:This analysis included 124,590 participants from 21 countries who had dietary data available in the PURE study. Dietary intake was assessed through validated food frequency questionnaires, and ultra-processed grain intake was categorized into three levels. The primary outcome was the development of IBD, including Crohn's disease (CD) and ulcerative colitis (UC). Multivariate Cox proportional hazard models were used to calculate hazard ratios (HRs), adjusting for confounders including age, sex, smoking status, eating habits, and physical activity.Results:Among 124,590 participants, higher ultra-processed grain intake was associated with increased IBD risk. Participants consuming ≥19g/day of ultra-processed grains had a higher risk of developing IBD compared to those consuming <9g/day [HR: 1.86 (95% confidence interval (CI): 1.26-2.61), ptrend=0.0003] after multivariate adjustment. Fresh bread and rice consumption were associated with lower IBD risk. Participants with greater ultra-processed food intake (≥ 5 servings/day) were linked to a higher risk of developing IBD compared to those consuming <1 serving/day [HR: 3.95 (95% CI: 2.74-5.71), ptrend<0.0001].Conclusion:Higher intake of ultra-processed grains is associated with significantly increased risk of developing IBD. A healthy eating pattern should minimize consumption of ultra-processed grains. Further studies should be performed to understand which components of ultra-processed grains may be detrimental for health.
AB - Background:Ultra-processed grains, commonly consumed in Western diets, undergo refining processes that often remove beneficial components and include additives to enhance taste, texture, or durability, potentially influencing gastrointestinal health. This study examines the association between ultra-processed grain consumption and the risk of developing IBD using data from the Prospective Urban Rural Epidemiology (PURE) study.Methods:This analysis included 124,590 participants from 21 countries who had dietary data available in the PURE study. Dietary intake was assessed through validated food frequency questionnaires, and ultra-processed grain intake was categorized into three levels. The primary outcome was the development of IBD, including Crohn's disease (CD) and ulcerative colitis (UC). Multivariate Cox proportional hazard models were used to calculate hazard ratios (HRs), adjusting for confounders including age, sex, smoking status, eating habits, and physical activity.Results:Among 124,590 participants, higher ultra-processed grain intake was associated with increased IBD risk. Participants consuming ≥19g/day of ultra-processed grains had a higher risk of developing IBD compared to those consuming <9g/day [HR: 1.86 (95% confidence interval (CI): 1.26-2.61), ptrend=0.0003] after multivariate adjustment. Fresh bread and rice consumption were associated with lower IBD risk. Participants with greater ultra-processed food intake (≥ 5 servings/day) were linked to a higher risk of developing IBD compared to those consuming <1 serving/day [HR: 3.95 (95% CI: 2.74-5.71), ptrend<0.0001].Conclusion:Higher intake of ultra-processed grains is associated with significantly increased risk of developing IBD. A healthy eating pattern should minimize consumption of ultra-processed grains. Further studies should be performed to understand which components of ultra-processed grains may be detrimental for health.
KW - Crohn's disease
KW - Inflammatory bowel disease
KW - Ultra-processed foods
KW - Ultra-processed grains
KW - bread
KW - cereal
KW - ulcerative colitis
UR - https://www.scopus.com/pages/publications/105012553753
U2 - 10.14309/ajg.0000000000003700
DO - 10.14309/ajg.0000000000003700
M3 - Article
AN - SCOPUS:105012553753
SN - 0002-9270
JO - American Journal of Gastroenterology
JF - American Journal of Gastroenterology
M1 - 10.14309/ajg.0000000000003700
ER -