High Intake of Ultra-Processed Foods Associated with Increased Risk of Systemic Lupus Erythematosus

There is growing recognition that diet and nutrient consumption influence inflammation and disease progression in people with systemic lupus erythematosus (SLE). In a recent study, researchers examined the intake of ultra-processed food (UPF) and the incidence of SLE to see if there was a connection to disease pathogenesis and found that higher intake of UPFs was associated with more than 50% increased risk of SLE. 

UPFs generally contain high levels of processing, artificial flavors, colors, and other non-nutritional additives. Eating large amounts of UPFs have been associated with obesity, increases in inflammation, a number of chronic diseases, as well as increased overall mortality. 

Researchers analyzed 204,175 women (93% self-reported White race). The women were followed in two cohorts, and everyone completed a food frequency questionnaire every 2 - 4 years which asked them to assess their dietary intake and categorize foods into four food processing categories: unprocessed and minimally processed foods, processed culinary ingredients, processed foods, and UPFs. Of the two cohorts, 212 women with SLE were identified. Sugar-sweetened and artificially sweetened beverages were most strongly associated with risk of developing SLE. 

Since the consumption of UPFs has been linked to a variety of adverse health outcomes including cancer, cardiovascular disease and early mortality, there may be competing risks that researchers did not consider. As such, they recommend future studies include participants with more diverse racial and ethnic backgrounds. 

This study was co-authored by Karen Costenbader, MD, MPH, Medical Scientific Advisory Council Chair for the Lupus Foundation of America. Learn more about eating healthy when you have lupus.

Read the study