Ultra-Processed Foods

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Chinese Medicine Research Hub

Higher consumption of ultra-processed food by pregnant women was linked to an increased risk of infantile atopic dermatitis within the first year of life.

2024 Nutrition Journal Association of maternal ultra-processed food consumption during pregnancy with atopic dermatitis in infancy: Korean Mothers and Children’s Environmental Health (MOCEH) study
Jang W, Kim M, Ha E, Kim H

Chinese Medicine Research Hub

Cohort Study

Higher consumption of ultra-processed food is linked to an increased risk of developing Crohn's disease, with no consistent connection observed with ulcerative colitis.

2022 Clinical Gastroenterology and Hepatology Ultra-processed Foods and Risk of Crohn’s Disease and Ulcerative Colitis: A Prospective Cohort Study
Lo CH, Khandpur N, Rossato SL, Lochhead P, Lopes EW, Burke KE, Richter JM, Song M, Ardisson Korat AV, Sun Q, Fung TT, Khalili H, Chan AT, Ananthakrishnan AN

Executive Summary

Write an executive summary in the form of a blog article on the topic of "Research into Chinese medicine treatment for Ultra-Processed Foods" summarising the research below and using language that can be easily understood by patients and avoiding medical jargon using a professional and caring tone of voice.

Write an executive summary in the form of a blog article on the topic of "Researched Chinese medicine treatments for Ultra-Processed Foods" summarising the research below in an objective and easy to understand way, and using language that can be easily understood by patients. Group the article into Chinese medicine treatments first, followed by nutrition and other treatments. Avoid using medical jargon and use a professional and caring tone of voice.

Write me a concise but easy to understand executive summary on the topic of "Chinese medicine treatments for Ultra-Processed Foods" based on the following research that I will give you. Your summary should be 2 paragraphs long in Australian English spelling and include references to the studies.

A published in 2024 in the journal Nutrition Journal found that Higher consumption of ultra-processed food by pregnant women was linked to an increased risk of infantile atopic dermatitis within the first year of life. The research used 861 pairs of pregnant women and their offspring from the Mothers' and Children's Environmental Health project in Korea. These women’s dietary intake was measured using the 24-hour recall method during 12-28 weeks gestation. Foods were classified as ultra-processed following the NOVA classification and their consumption was calculated as the proportion of total energy intake, with participants categorized into quartiles. The prevalence of infantile atopic dermatitis was assessed based on their medical histories and according to the International Study of Asthma and Allergies in Childhood criteria. The results revealed that children born to mothers in the highest quartile of ultra-processed food consumption, compared to the lowest quartile, showed a higher risk towards atopic dermatitis within 12 months. This relationship became stronger after adjusting for certain confounding variables. Additionally, the link stayed consistent even after adjusting based on the Korean Healthy Eating Index, which measures diet quality.

A Cohort Study published in 2022 in the journal Clinical Gastroenterology and Hepatology found that Higher consumption of ultra-processed food is linked to an increased risk of developing Crohn's disease, with no consistent connection observed with ulcerative colitis. A prospective cohort study was conducted using three nationwide cohorts of health professionals in the United States. The study utilized self-reported consumption of ultra-processed foods to assess its association with the risk of Crohn's disease and ulcerative colitis. It involved 245,112 participants and spanned several years of observation. The analysis primarily leveraged Cox proportional hazards models to estimate hazard ratios for Crohn's disease and ulcerative colitis while adjusting for potential confounding factors. The study observed a total of 369 cases of Crohn's disease and 488 cases of ulcerative colitis over the period of follow-up. The participants in the highest quartile of ultra-processed food consumption experienced a noteworthy surge in the risk of developing Crohn's disease. Ultra-processed breads, breakfast foods, frozen or shelf-stable ready-to-eat or heat meals, and certain spreads and gravies showed the strongest positive correlations with Crohn's disease risk. However, no clear association was seen between ultra-processed food intake and the incidence of ulcerative colitis.

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