Re: Association between consumption of ultra-processed foods and all cause mortality: SUN prospective cohort study
Dear Editor
We read with great interest the paper by Rico-Campà and colleagues (1) on the possible effects of ultra-processed foods (UPF) on all-cause mortality in the SUN cohort. We would appreciate if the authors would provide some additional clarification regarding the data presented and their interpretation.
In table 3, the crude number of fatal events is lowest, before any statistical adjustment, in the group with UPF intakes higher than 4 portions per day (n=73) and highest among persons consuming less than 2 portions per day (n=108), with relative risk (RR) = 0.68 for the fourth vs. the first UPF intake group. It is not clear which parameter, in the Cox model used by the authors, may be responsible for the change of this RR, which increases to 1.78.
One would speculate that the subjects in the highest UPF intake group might be, on average, younger (or even much younger) than those with the lowest UPF intake; unfortunately the mean ages of the four groups are not provided; however, the RR is not materially changed after adjustment for age and gender (before: 1.78; after: 1.72).
A significant difference in age, if confirmed, might also help to understand why in the highest UPF intake group only 61% of observed deaths is caused by a cardiovascular event or a cancer, while in the lowest UPF intake group the corresponding figure is 78%. Unfortunately, the precise causes of such non-cardiovascular and non-cancer deaths are not provided, and it is not possible to evaluate the biological plausibility of their association with UPF intake. Their contribute to the association between UPF intake and all-cause mortality, on the other hand, seems to be essential, since no association was identified between UPF intake and cardiovascular mortality or cancer mortality, taken separately, in the whole cohort.
So, the association between UPF consumption and all-cause mortality, in the SUN cohort, seems to be driven by a class of fatalities which could hardly be correlated with the diet, or with specific characteristics of the diet. As an example, a recent paper of the GBD research group stressed that the large majority of diet-associated deaths is attributable to cardiovascular diseases or cancers (2).
Therefore, the potentially causative role of UPF on all-cause mortality proposed by the authors in their conclusion does not seem to be supported by the reported data. A case-control study, allowing a better control of the subjects age, might perhaps provide more relevant information to the topic.
1. Rico-Campà A, Martínez-González MA, Alvarez-Alvarez I, Mendonça RD, de la Fuente-Arrillaga C, Gómez-Donoso C, Bes-Rastrollo M. Association between consumption of ultra-processed foods and all cause mortality: SUN prospective cohort study. BMJ. 2019;365:l1949. https://doi.org/ 10.1136/bmj.l1949.
2. GBD 2017 Diet Collaborators. Health effects of dietary risks in 195 countries, 1990-2017: a systematic analysis for the Global Burden of Disease Study 2017. Lancet. 2019;393(10184):1958-1972. https://doi.org/10.1016/S0140-6736(19)30041-8.
Competing interests:
Andrea Poli and Franca Marangoni are respectively Chairman and Responsible for research of NFI-Nutrition Foundation of Italy, a non-profit organization partially supported by 19 food and beverage companies.
Rapid Response:
Re: Association between consumption of ultra-processed foods and all cause mortality: SUN prospective cohort study
Dear Editor
We read with great interest the paper by Rico-Campà and colleagues (1) on the possible effects of ultra-processed foods (UPF) on all-cause mortality in the SUN cohort. We would appreciate if the authors would provide some additional clarification regarding the data presented and their interpretation.
In table 3, the crude number of fatal events is lowest, before any statistical adjustment, in the group with UPF intakes higher than 4 portions per day (n=73) and highest among persons consuming less than 2 portions per day (n=108), with relative risk (RR) = 0.68 for the fourth vs. the first UPF intake group. It is not clear which parameter, in the Cox model used by the authors, may be responsible for the change of this RR, which increases to 1.78.
One would speculate that the subjects in the highest UPF intake group might be, on average, younger (or even much younger) than those with the lowest UPF intake; unfortunately the mean ages of the four groups are not provided; however, the RR is not materially changed after adjustment for age and gender (before: 1.78; after: 1.72).
A significant difference in age, if confirmed, might also help to understand why in the highest UPF intake group only 61% of observed deaths is caused by a cardiovascular event or a cancer, while in the lowest UPF intake group the corresponding figure is 78%. Unfortunately, the precise causes of such non-cardiovascular and non-cancer deaths are not provided, and it is not possible to evaluate the biological plausibility of their association with UPF intake. Their contribute to the association between UPF intake and all-cause mortality, on the other hand, seems to be essential, since no association was identified between UPF intake and cardiovascular mortality or cancer mortality, taken separately, in the whole cohort.
So, the association between UPF consumption and all-cause mortality, in the SUN cohort, seems to be driven by a class of fatalities which could hardly be correlated with the diet, or with specific characteristics of the diet. As an example, a recent paper of the GBD research group stressed that the large majority of diet-associated deaths is attributable to cardiovascular diseases or cancers (2).
Therefore, the potentially causative role of UPF on all-cause mortality proposed by the authors in their conclusion does not seem to be supported by the reported data. A case-control study, allowing a better control of the subjects age, might perhaps provide more relevant information to the topic.
1. Rico-Campà A, Martínez-González MA, Alvarez-Alvarez I, Mendonça RD, de la Fuente-Arrillaga C, Gómez-Donoso C, Bes-Rastrollo M. Association between consumption of ultra-processed foods and all cause mortality: SUN prospective cohort study. BMJ. 2019;365:l1949. https://doi.org/ 10.1136/bmj.l1949.
2. GBD 2017 Diet Collaborators. Health effects of dietary risks in 195 countries, 1990-2017: a systematic analysis for the Global Burden of Disease Study 2017. Lancet. 2019;393(10184):1958-1972. https://doi.org/10.1016/S0140-6736(19)30041-8.
Competing interests: Andrea Poli and Franca Marangoni are respectively Chairman and Responsible for research of NFI-Nutrition Foundation of Italy, a non-profit organization partially supported by 19 food and beverage companies.