A recently conducted study has found a strong link between the intake of ultra-processed foods (UPFs) and a higher risk of developing psoriasis. The findings of this research appeared in the Nutrients journal.
People suffering from psoriasis have lesions/patches that are itchy, scaly and inflamed. They commonly affect the nails, soles and palms, although the condition can manifest on any part of the body. The condition can also elevate the risk of a number of mental health problems, such as anxiety and depression, in addition to increasing the risk for Crohn’s disease and cardiovascular disease.
While there currently isn’t a cure for psoriasis, a number of treatments like biologic agents, light therapy and prescription medications can help manage symptoms.
This research investigated the role that UPFs may play in the risk of psoriasis development. In order to increase shelf-life and boost the palatability of foods, processors use ingredients and methods that utilize more sugar, emulsifiers, oil, artificial flavors and other ingredients. UPFs often have a lower nutritive profile when compared to foods in their natural state.
All foods are classified into 4 categories based on the extent to which they are processed or modified, with foods that have undergone minimal or no processing falling in Group 1while UPFs are on the other end of the continuum in Group 4.
It should be noted that approximately 50% of the energy intake of people in the U.S., UK and Canada comes from UPFs, and the consumption of these foods is increasing in many countries around the globe.
Previous studies have explored how UPFs impact the risk of various non-communicable diseases, such as type 2 diabetes and cardiovascular disease. Hardly any data was available on the connection of UPFs with psoriasis until this study was conducted.
The researchers analyzed data covering 121,091 participants whose age varied from 40 to 69 years. Their analysis covering more than 12 years also looked into what role BMI and inflammation had in psoriasis risk.
The team created four quartiles to reflect the different UPF consumption rates of the participants, with those consuming minimal UPFs going into the first quartile while highest consumers went into the fourth quartile. They used the first quartile as a reference group.
They found that the likelihood of psoriasis onset was lowest among people whose consumption of UPFs placed them in Quartile 1 and the risk increased in subsequent quartiles. The data showed that as UPF consumption increased by 10%, there was a 6% heightened risk of psoriasis onset.
The data also showed that BMI contributed to 30% in cases of psoriasis risk among UPF consumers while inflammation played a 6.5% role in those who developed psoriasis linked to UPF consumption.
Given that UPF consumption is accelerating rapidly around the world, there is an urgent need to raise awareness about the risks of these foods, and also develop effective treatments against this condition. Entities like Soligenix Inc. (NASDAQ: SNGX) are looking to address the medical needs of psoriasis patients by developing medications that can effectively treat psoriasis.
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