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Consumption of ultra-processed foods based on the NOVA classification system and association with diet’s quality and clinical outcomes in Crohn’s disease

Published online by Cambridge University Press:  16 December 2024

A. Karachaliou ,
E. Chari ,
M. Bletsa ,
G. J. Mantzaris ,
M. Tzouvala ,
E. Zacharopoulou ,
G. Bamias  and
M. D. Kontogianni
A. Karachaliou
Affiliation:
Department of Nutrition and Dietetics, School of Health Science and Education, Harokopio University, Athens
E. Chari
Affiliation:
Department of Nutrition and Dietetics, School of Health Science and Education, Harokopio University, Athens
M. Bletsa
Affiliation:
Department of Nutrition and Dietetics, ‘’Sotiria’’ Hospital of Athens
G. J. Mantzaris
Affiliation:
Department of Gastroenterology, ‘’Evangelismos-Ophthalmiatreion Athinon-Polykliniki’’ General Hospital, Athens, Greece
M. Tzouvala
Affiliation:
Department of Gastroenterology, General Hospital of Nikaia Piraeus “Agios Panteleimon”-General Hospital Dytikis Attikis “Agia Varvara”, Nikaia, Greece
E. Zacharopoulou
Affiliation:
Department of Gastroenterology, General Hospital of Nikaia Piraeus “Agios Panteleimon”-General Hospital Dytikis Attikis “Agia Varvara”, Nikaia, Greece
G. Bamias
Affiliation:
GI-Unit, 3rd Academic Department of Internal Medicine, Sotiria Hospital, Medical School, National and Kapodistrian University of Athens, Athens, Greece
M. D. Kontogianni
Affiliation:
Department of Nutrition and Dietetics, School of Health Science and Education, Harokopio University, Athens
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Abstract

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Retrospective studies highlight the negative effect of increased consumption of ultra-processed foods on the Crohn’s disease (CD) risk(1), however studies investigating their consumption during the disease course are lacking. The aim of the present study was to assess the consumption of ultraprocessed foods and its association with diet’s quality and clinical outcomes in CD.

Dietary intake and habits were assessed through two non-consecutive 24-hour recalls and a food frequency questionnaire, respectively. Diet’s quality was assessed through the MedDietScore (range 0-55, higher values indicate higher adherence to the Mediterranean dietary pattern(2,3) and CVD score (range 0-11, higher values indicate higher adherence to dietary guidelines for the prevention of cardiovascular disease(4). NOVA classification was used to estimate the intake of ultra-processed (NOVA 4) foods(5). Follow-up data were collected at 6, 12 and 24 months [need for intensification/change of biologic agent, start of biologic agent/corticosteroids, disease activity, overall adverse clinical outcome (need for surgery, change of medication, start of biologic agent, administration of corticosteroids, need for hospitalization, cancer)].

250 adults [54.8% males, aged 41.2 ± 14.1 years, 26.9% obesity] were evaluated. The percentage of NOVA 4 in the daily energy intake was 25.7% (16.8, 41.8%). Higher consumption (4th quartile) of NOVA 4 was associated with higher energy (p = 0.033), protein (p = 0.023) and carbohydrates (p = 0.028) intake; lower MUFA intake (p = 0.001), fruit consumption (p = 0.007) and CVD score (p = 0.031); and higher consumption of red meat (p = 0.001), sweets (p = 0.009) and soft drinks (p<0.001), compared to the lowest consumption (1st-3rd quartile). No differences were observed between higher NOVA 4 consumption and disease outcomes, after adjustment for age, sex, disease location, disease activity and energy intake at 6, 12 and 24 months.

Consumption of ultra-processed foods had a median contribution to about ¼ of total daily energy intake in this sample of people with CD, which is almost half of that reported in young adults in Greece(6) or the general population in UK, USA and various countries in Europe(7,8). Although higher consumption of ultra-processed foods was associated with lower diet’s quality, it was not associated with adverse clinical outcomes at 6, 12 and 24 months of follow-up.

Type
Abstract
Information
Proceedings of the Nutrition Society , Volume 83 , Issue OCE4: Nutrition Society Congress 2024, 2–5 July 2024 , November 2024 , E491
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Copyright
© The Author(s), 2024. Published by Cambridge University Press on behalf of The Nutrition Society

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