A recent study published in JAMA Dermatology highlights a potential link between ultra-processed food (UPF) consumption and the risk of active psoriasis, a chronic inflammatory skin condition. The findings suggest that higher intake of UPFs, which are rich in added sugars, unhealthy fats, and artificial additives, may exacerbate the condition.
Understanding Psoriasis and Its Triggers
Psoriasis is a multifactorial disease influenced by genetic, immune, and environmental factors. Among the modifiable environmental factors, diet has long been recognized as playing a key role in influencing inflammation in individuals with psoriasis. While the role of UPFs in promoting inflammation has been linked to conditions such as obesity, cardiovascular disease, and type 2 diabetes, all of which share inflammatory pathways with psoriasis, its direct impact on psoriasis activity has not been fully explored.
Study Overview
The study analyzed data from the NutriNet-Santé cohort, gathered between November 2021 and June 2022. It included 18,528 participants aged 15 and older, who were categorized into three groups based on their psoriasis status: no history of psoriasis, nonactive psoriasis, and active psoriasis. UPF consumption was assessed through dietary records, with participants grouped based on their daily intake levels.
Researchers accounted for various demographic, lifestyle, and clinical variables, such as age, sex, body mass index (BMI), physical activity, smoking status, and comorbid conditions like diabetes, depression, and cardiovascular disease. Multinomial logistic regression models were used to assess the relationship between UPF intake and psoriasis status, adjusting for potential confounders. Ethical approval was granted by the French Institute for Health and Medical Research Institutional Review Board, with all participants providing informed consent.
Key Findings
The study found that 10% of participants reported having psoriasis, with 4% classified as having active psoriasis. The active psoriasis group had a higher incidence of obesity (16%) compared to the nonactive (11%) and never-had psoriasis groups (9%). Additionally, those with active psoriasis were less likely to engage in high-intensity physical activity (38%) compared to those without the condition (42%).
Comorbid conditions, including cardiovascular disease, diabetes, and inflammatory rheumatism, were more common in individuals with active psoriasis. For instance, 7% of those with active psoriasis had cardiovascular disease, compared to 5% in the never-had group. Similarly, diabetes and inflammatory rheumatism were more prevalent in the active group (6% and 9%, respectively) than in the never-had group (4% and 3%).
In an unadjusted analysis, individuals with active psoriasis consumed significantly more UPFs than those without the condition. After adjusting for confounding factors, those in the highest tertile of UPF intake were 36% more likely to have active psoriasis than those in the lowest tertile. Sensitivity analyses confirmed these findings, although the association was not statistically significant when psoriasis was dermatologist-validated.
Further analysis suggested that the association between UPF intake and active psoriasis persisted even after adjusting for BMI, indicating that UPF consumption may independently influence psoriasis activity. However, no significant relationship was found between UPF intake and nonactive psoriasis.
Conclusions
This study underscores a significant association between high UPF consumption and active psoriasis, independent of factors such as BMI and comorbidities. The findings suggest that UPFs may contribute to the inflammatory processes underlying active psoriasis. Additionally, individuals with active psoriasis were more likely to have obesity and other chronic health conditions, reinforcing the potential role of diet in managing the disease. These results highlight the need for further research to explore dietary interventions in psoriasis management.
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