Association of ultra-processed food consumption with cardiovascular mortality in the Prostate, Lung, Colorectal, and Ovarian Cancer Screening Trial
Principal Investigator
Name
Guo-Chao Zhong
Degrees
Ph.D
Institution
the Second Affiliated Hospital of Chongqing Medical University
Position Title
Dr.
Email
About this CDAS Project
Study
PLCO
(Learn more about this study)
Project ID
PLCO-652
Initial CDAS Request Approval
Jul 22, 2020
Title
Association of ultra-processed food consumption with cardiovascular mortality in the Prostate, Lung, Colorectal, and Ovarian Cancer Screening Trial
Summary
Cardiovascular disease (CVD) is the most common cause of death in the US and worldwide. It is well known that diet can directly and strongly affect the occurrence and development of CVD 1, 2. Ultra-processed foods are industrial formulations mostly or entirely made from substances derived from additives and foods, and their consumption has been associated with a series of health outcomes. However, whether ultra-processed food consumption is a predictor of cardiovascular mortality remains controversial. Additionally, to our knowledge, only one study has investigated the association of ultra-processed food consumption with cardiovascular outcomes in the US population to date.
Reference:
1. Yu E, Malik VS, Hu FB. Cardiovascular Disease Prevention by Diet Modification: JACC Health Promotion Series. J Am Coll Cardiol 2018;72:914-926.
2. Brandhorst S, Longo VD. Dietary Restrictions and Nutrition in the Prevention and Treatment of Cardiovascular Disease. Circ Res 2019;124:952-965.
Reference:
1. Yu E, Malik VS, Hu FB. Cardiovascular Disease Prevention by Diet Modification: JACC Health Promotion Series. J Am Coll Cardiol 2018;72:914-926.
2. Brandhorst S, Longo VD. Dietary Restrictions and Nutrition in the Prevention and Treatment of Cardiovascular Disease. Circ Res 2019;124:952-965.
Aims
To examine the association of ultra-processed food consumption with cardiovascular mortality in the Prostate, Lung, Colorectal, and Ovarian Cancer Screening Trial.
Collaborators
(1) Kang Wang, Department of Endocrine and Breast Surgery, the First Affiliated Hospital of Chongqing Medical University, Chongqing, China;
(2) Yang Peng, Department of Geriatrics, the Fifth People’s Hospital of Chengdu, Chengdu, China;
(3) You-Qi-Le Wu , Department of Nutrition and Food Hygiene, School of Public Health and Management, Chongqing Medical University, Chongqing, China