Cardiometabolic Risk Factors and Processed Food

Summary

Cardiovascular diseases (CVD) remain a primary cause of chronic disability and mortality globally, with cardiometabolic risk factors such as hypertension, dyslipidemia, obesity, and diabetes significantly contributing to their development. Poor nutrition is recognized as a modifiable key risk factor for CVD, representing a crucial area for prevention strategies. While current research often emphasizes overall dietary patterns and quality in CVD prevention, the spectrum of food processing, ranging from minimally processed to ultra-processed foods (UPFs), can profoundly influence diet quality.

Ultra-processed foods, characterized by industrial processing techniques, additives, and special industrial ingredients, have been shown to potentially compromise the health benefits of food by reducing essential nutrients and bioactive compounds, introducing unhealthy elements, and altering food structures. Emerging epidemiological evidence links higher UPF consumption to an increased risk of obesity, hypertension, metabolic syndrome, and type 2 diabetes, with studies like the Framingham Offspring Study indicating a positive association with CVD incidence.

Globally, UPF consumption is on the rise, constituting a significant portion of daily energy intake. In Turkey, data from the 2021 National Nutrition and Health Survey reveals that a substantial 58% of adults consume processed foods daily . This is particularly concerning given Turkey's high burden of CVD, which has been the leading cause of mortality for decades and is projected to increase further due to an aging population and rising rates of diabetes and obesity. Notably, Turkey has the highest rate of early myocardial infarction in Europe.

Given the increasing consumption of UPFs and their potential health implications, especially in a country with a high prevalence of CVD like Turkey, understanding the relationship between dietary factors and cardiovascular health is critical. Therefore, this study aims to investigate the association between processed food intake and cardiometabolic risk factors among adult individuals in Türkiye.

Conditions

• Cardiac Disease
• Cardiovascular Diseases
• Nutrition
• Nutritional Disease
• Cardiometabolic Diseases
• Cardiometabolic Risk Factors

Interventions

OTHER

observational study

The questionnaire consisted of structured questions covering sociodemographic information, health status, dietary habits, and physical activity levels.

OTHER

observational study

Anthropometric measurements was taken.

OTHER

observational study

Biochemical analyses were measured was measured using routine methods.

OTHER

observational study

Blood pressure were measured was measured using routine methods.

Sponsors & Collaborators

• Istanbul Bilgi University

  lead OTHER

Principal Investigators

• Hande Seven Avuk, PhD · Istanbul Bilgi University

Eligibility

Min Age

18 Years

Max Age

65 Years

Sex

ALL

Healthy Volunteers

Yes

Timeline & Regulatory

Start

2024-03-01

Primary Completion

2024-04-30

Completion

2024-04-30

Countries

• Turkey (Türkiye)

Study Locations