Association of Ultra-Processed Food Intake With a Higher Risk of Glaucoma

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by

Andre Broussard, D.C.
in

In this study, the authors found that people who eat ultra-processed foods, in particular sweets, were at a higher risk of developing glaucoma. ~ Dr. Broussard

April 24, 2024

TAKE-HOME MESSAGE

  • An analysis of a large dataset gathered over an average 12.9-year period as part of the Seguimiento Universidad de Navarra Project showed a correlation between greater consumption of ultra-processed foods (UPFs) and the risk of development of glaucoma. Patients who reported consuming more than four servings of UPFs (particularly sweets) per day were at a higher risk of developing glaucoma than those who consumed fewer UPF servings. Although the relationship is not completely understood, several hypotheses were presented.
  • This study identifies another variable that potentially impacts the risk of developing glaucoma.
–  Kathleen F. Freeman, OD, FAAO
Abstract

OBJECTIVE
The aim of this study was to examine the relationship of ultra-processed food (UPF) intake with the incidence of glaucoma in a large sample of Spanish university graduates followed prospectively.

METHODS
Prospective cohort study using data from the SUN Project. A final sample of 19,225 participants (60.1% women) was included in this study, with a mean age of 38.2 years (standard deviation (SD) = 12.4). Participants were followed-up for a mean time of 12.9 years (SD = 5.4). Dietary intake was measured using a 136-item semiquantitative food-frequency questionnaire. UPFs were defined based on the NOVA classification system. Glaucoma diagnosis was determined by asking the participants if they had ever been diagnosed with glaucoma by an ophthalmologist. This self-reported diagnosis of glaucoma has been previously validated.

RESULTS
After adjusting for several covariates, participants with the highest UPF consumption were at higher risk of glaucoma (hazard ratio (HR) = 1.83; 95% confidence interval (CI) 1.06 to 3.17) when compared to participants in the lowest category of UPF consumption. Regarding subgroup analyses, a significant multiplicative interaction was found for age (p = 0.004) and omega 3:6 ratio (p = 0.040). However, an association between UPF consumption and glaucoma was only found in older participants (aged ≥ 55 years), in men, in the most physically active group, in the group of non- or former smokers, in those with a lower omega 3:6 ratio, and in those with a lower energy intake. Regarding the contribution of each type of UPF group, UPF coming from sweets showed a significant risky effect (HR = 1.51; CI 95% 1.07 to 2.12).

CONCLUSIONS
This prospective cohort study shows that participants with a greater UPF consumption have a higher risk of developing glaucoma when compared to participants with a lower consumption. Our findings emphasize the relevance of monitoring and limiting the consumption of UPFs as a means of preventing glaucoma incidence.

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Journal Abstract