Ultraprocessed Grains and Risk of Inflammatory Bowel Disease: Results From the Prospective Urban Rural Epidemiology Study

作者：Neeraj Narula, Emily C L Wong, Andrew Mente, Sumathy Rangarajan, Xinyue Lang, Qi Li, Mengxin Chen, Indu Mohan, Nafiza Mat Nasir, Maria Luz Díaz, Patricio López‐Jaramillo, Ahmad Bahonar, Álvaro Avezum, Kubilay Karşıdağ, Annika Rosengren, Marc Evans M. Abat, Fernando Laņas, Rina Swart, Rita Yusuf, Khalid F. AlHabib, Romaina Iqbal, Alicja Basiak-Rasała, Rasha Khatib, Afzalhussein Yusufali, Karen Yeates, Jephat Chifamba, John K. Marshall, Paul Moayyedi, Walter Reinisch, Salim Yusuf · 发表于：The American Journal of Gastroenterology · 年份：2025 · DOI：10.14309/ajg.0000000000003700 · 被引用次数：3 · 研究领域：Food composition and properties、Consumer Attitudes and Food Labeling、Celiac Disease Research and Management

INTRODUCTION: Ultraprocessed grains, commonly consumed in Western diets, undergo refining processes that often remove beneficial components and include additives to enhance taste, texture, or durability, potentially influencing gastrointestinal health. This study examines the association between ultraprocessed grain consumption and the risk of developing inflammatory bowel disease (IBD) using data from the Prospective Urban Rural Epidemiology (PURE) study. METHODS: This analysis included 124,590 participants from 21 countries who had dietary data available in the PURE study. Dietary intake was assessed through validated food frequency questionnaires, and ultraprocessed grain intake was categorized into 3 levels. The primary outcome was the development of IBD, including Crohn's disease (CD) and ulcerative colitis (UC). Multivariate Cox proportional hazard models were used to calculate hazard ratios (HRs), adjusting for confounders including age, sex, smoking status, eating habits, and physical activity. RESULTS: Among 124,590 participants, higher ultraprocessed grain intake was associated with increased IBD risk. Participants consuming ≥19 g/d of ultraprocessed grains had a higher risk of developing IBD compared with those consuming <9 g/d (hazard ratio [HR] 1.86, 95% confidence interval 1.26-2.61, Ptrend = 0.0003) after multivariate adjustment. Fresh bread and rice consumption were associated with lower IBD risk. Participants with greater ultraprocessed food intake (≥5 servin...