The Link Between Ultra-Processed Foods and Irritable Bowel

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S Wu et al. Clin Gastroenterol Hepatol 2024; 22: 1497-1507. Ultra-Processed Food Consumption and Long-Term Risk of Irritable Bowel Syndrome: A Large-Scale Prospective Cohort Study

Methods: Participants (N = 178,711) who completed 24-hour dietary recalls during 2009 to 2012 from the UK Biobank, and free of IBS, celiac disease, inflammatory bowel disease, and any cancer at baseline, were included. During a median of 11.3 years of follow-up, 2690 incident IBS cases were identified.

Key findings:

  • The mean UPF consumption was 21.0% (SD, 11.0%) of the total diet
  • An 8% higher risk of IBS (hazard ratio, 1.08; 95% CI, 1.04–1.12) was associated with every 10% increment of UPF consumption
  • Compared with the lowest quartile of UPF consumption, the highest quartile was associated with a significantly increased risk of incident IBS (hazard ratio, 1.19)

Discussion:

  • “The worsening global epidemic of IBS has coincided with increased dietary consumption of UPF over the past few decades…A similar positive association with IBS (odds ratio of quartile 4 vs quartile 1 = 1.25; 95% CI, 1.12–1.39) was detected in…the French NutriNet-Santé study”
  • High UPF consumption has been associated with “a 42% greater risk of nonalcoholic fatty liver disease and a 22% greater risk of depression.”
  • The authors note that with an observational study, this limits the determination of causality between UPF and IBS

My take: Yet, another study showing that UPF are associated with negative health outcomes. This study reported that UPF consumption was 21% of participants’ diet. In U.S., the current estimate is 60-70% (Source: NPR May 2023: What we know about the health risks of ultra-processed foods). It would be helpful if these foods that are bad for our health did not taste so good!

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