Connection Found Between Ultra-Processed Foods and Psoriasis Flare-Ups
A recent study involving more than 18,000 participants has brought attention to the impact of diet on inflammatory diseases.
Researchers have uncovered a potential link between diet and psoriasis, a chronic condition affecting around 7.5 million Americans, characterized by the development of thick, scaly patches of skin.
This discovery suggests that diet may play a role in influencing inflammatory diseases.
Over 1.5 Times Increased Risk of Flare-Ups
The study, published in JAMA Dermatology, involved 18,528 participants, with 10% reporting a history of psoriasis. Researchers evaluated participants’ consumption of ultra-processed foods (UPFs) using a self-diagnosis questionnaire. Psoriasis status was categorized as never had, nonactive, or active. Among active cases, 803 individuals were identified.
The study utilized data from the NutriNet-Santé cohort study, a large-scale French nutrition study tracking over 500,000 participants, to explore the relationship between diet and health outcomes.
Demographic disparities were observed among individuals with active psoriasis. The active psoriasis group had a lower proportion of females (68% vs. 74%) and a higher prevalence of individuals with a BMI over 30 (16% vs. 9%) compared to those without psoriasis. The study also highlighted reduced high-intensity physical activity among individuals with active psoriasis.
Initial analyses revealed a significant difference in UPF consumption between those with active psoriasis and those without the condition. Participants with the highest UPF intake were 1.52 times more likely to have active psoriasis than those who never had it.
Even after adjusting for variables like age, weight, alcohol consumption, and other health conditions, the association remained significant. In the adjusted analysis, the probability of active psoriasis was still 1.36 times higher among individuals with high UPF intake.
