Association of ultra-processed food consumption with cardiovascular risk factors among patients with type-2 diabetes mellitus

BACKGROUND: Ultra-processed foods mainly have high energy content and density and low nutrients. Unhealthy lifestyles mainly develop cardiovascular diseases and, as a result, unhealthy food patterns. OBJECTIVE: This study aimed to investigate the relationship between the consumption of ultra-processed foods (UPFs) and the risk of novel cardiovascular disease (CVDs) in type-2 diabetes mellitus patients (T2DM). METHOD: This cross-sectional study included 490 T2DM patients. A validated 168-item food frequency questionnaire assessed diet, and UPFs were classified by NOVA. Novel CVD risk factors (Castelli risk index I and II, atherogenic index of plasma, lipid accumulation product, and cholesterol index) and anthropometric indices (ABSI, BRI, AVI) were computed from traditional risk factors and measurements. RESULTS: Each 20-g increase in UPF consumption was associated with higher total cholesterol [B (SE): 1.214 (0.537); 95% CI: 0.159–2.269] and lower HDL [B (SE): −0.371 (0.155); 95% CI: −0.675 to −0.067] in partially adjusted models; the HDL association attenuated in the fully adjusted model. Crude models showed adverse effects on CRI-1, CRI-2, and AIP. CONCLUSIONS: Higher UPF consumption is associated with higher chances of developing cardiovascular diseases in T2DM patients.