The Role of Ultra-Processed Foods in Plant-Based Diets: Associations with Human Health and Environmental Sustainability

Merel Daas; Reinai Vellinga; Maria G.M. Pinho; Jolanda Boer; Monique Verschuren; Yvonne van der Schouw; Pieter van 't Veer; Sander Biesbroek

doi:10.3390/proceedings2023091009

Abstract

Background: The growing consumption of ultra-processed foods (UPFs) among vegetarians and vegans may occur at the expense of the health and environmental benefits of plant-based diets. Objectives: This study aimed to investigate the associations of UPFs in plant-based diets with all-cause mortality and environmental impact. Methods: Analyses were based on 35,030 participants (20–70 years; 74% females) from the EPIC-NL cohort who were followed up from 1993 to 1997 through 2014. The Plant-Based Diet Index (PDI) and UPF consumption (g/2000 kcal) were calculated using a validated FFQ. Based on a median split of the PDI and UPF consumption, four dietary categories were created (e.g., high PDI score/low UPF consumption). Cox proportional hazard and multiple linear regression models were used to estimate associations with all-cause mortality risk, greenhouse gas (GHG) emissions, and blue water consumption. Results: Among diets high in plant-based foods, higher UPF consumption tended to be associated with a 5% (HR: 1.05, CI: 0.95, 1.16) increased all-cause mortality risk and was statistically significantly associated with 1.3% (95% CI: 0.7, 1.9) higher GHG emissions and a 2.5% (95% CI: −3.1, −1.3) lower blue water consumption compared to lower UPF consumption. Diets lower in plant-based foods were associated with a 15% (HR: 1.15, CI: 1.05, 1.26) and 24% (HR: 1.24, CI: 1.13, 1.36) increased mortality risk, 11.7% (95% CI: 11.4, 12.3) and 12.5% (95% CI: 11.9, 13.0) higher GHG emissions, and 8.8% (95% CI: −9.4, −8.2) and 11.3% (95% CI: −12.6, −10.7) lower blue water consumption for low and high UPF consumers, respectively, compared with diets high in plant-based foods and low in UPF. Discussion: UPF consumption did not counteract the health and (reduced) environmental impacts of adhering to a more plant-based diet, although special concern needs to be given to the high blue water consumption of specific plant foods. Future research should clarify whether this also holds for current settings in which populations consume higher amounts and different types of (plant-based) UPFs.

Original language	English
Title of host publication	Proceedings, 2023, FENS 2023
Editors	S. Sobajic, P.C. Calder
Publisher	MDPI
DOIs	https://doi.org/10.3390/proceedings2023091009
Publication status	Published - 13 Nov 2023
Event	The 14th European Nutrition Conference FENS 2023 - Belgrade, Serbia Duration: 14 Nov 2023 → 17 Nov 2023

Publication series

Name	Proceedings
Publisher	MDPI
Number	1
Volume	91
ISSN (Print)	2504-3900

Conference

Conference	The 14th European Nutrition Conference FENS 2023
Abbreviated title	FENS 2023
Country/Territory	Serbia
City	Belgrade
Period	14/11/23 → 17/11/23

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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10.3390/proceedings2023091009Licence: CC BY

https://edepot.wur.nl/642716Licence: CC BY

Cite this

Daas, M., Vellinga, R., Pinho, M. G. M., Boer, J., Verschuren, M., van der Schouw, Y., van 't Veer, P., & Biesbroek, S. (2023). The Role of Ultra-Processed Foods in Plant-Based Diets: Associations with Human Health and Environmental Sustainability. In S. Sobajic, & P. C. Calder (Eds.), Proceedings, 2023, FENS 2023 Article 9 (Proceedings; Vol. 91, No. 1). MDPI. https://doi.org/10.3390/proceedings2023091009

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title = "The Role of Ultra-Processed Foods in Plant-Based Diets: Associations with Human Health and Environmental Sustainability",

abstract = "Background: The growing consumption of ultra-processed foods (UPFs) among vegetarians and vegans may occur at the expense of the health and environmental benefits of plant-based diets. Objectives: This study aimed to investigate the associations of UPFs in plant-based diets with all-cause mortality and environmental impact. Methods: Analyses were based on 35,030 participants (20–70 years; 74% females) from the EPIC-NL cohort who were followed up from 1993 to 1997 through 2014. The Plant-Based Diet Index (PDI) and UPF consumption (g/2000 kcal) were calculated using a validated FFQ. Based on a median split of the PDI and UPF consumption, four dietary categories were created (e.g., high PDI score/low UPF consumption). Cox proportional hazard and multiple linear regression models were used to estimate associations with all-cause mortality risk, greenhouse gas (GHG) emissions, and blue water consumption. Results: Among diets high in plant-based foods, higher UPF consumption tended to be associated with a 5% (HR: 1.05, CI: 0.95, 1.16) increased all-cause mortality risk and was statistically significantly associated with 1.3% (95% CI: 0.7, 1.9) higher GHG emissions and a 2.5% (95% CI: −3.1, −1.3) lower blue water consumption compared to lower UPF consumption. Diets lower in plant-based foods were associated with a 15% (HR: 1.15, CI: 1.05, 1.26) and 24% (HR: 1.24, CI: 1.13, 1.36) increased mortality risk, 11.7% (95% CI: 11.4, 12.3) and 12.5% (95% CI: 11.9, 13.0) higher GHG emissions, and 8.8% (95% CI: −9.4, −8.2) and 11.3% (95% CI: −12.6, −10.7) lower blue water consumption for low and high UPF consumers, respectively, compared with diets high in plant-based foods and low in UPF. Discussion: UPF consumption did not counteract the health and (reduced) environmental impacts of adhering to a more plant-based diet, although special concern needs to be given to the high blue water consumption of specific plant foods. Future research should clarify whether this also holds for current settings in which populations consume higher amounts and different types of (plant-based) UPFs.",

author = "Merel Daas and Reinai Vellinga and Pinho, {Maria G.M.} and Jolanda Boer and Monique Verschuren and {van der Schouw}, Yvonne and {van 't Veer}, Pieter and Sander Biesbroek",

year = "2023",

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doi = "10.3390/proceedings2023091009",

language = "English",

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publisher = "MDPI",

number = "1",

editor = "S. Sobajic and P.C. Calder",

booktitle = "Proceedings, 2023, FENS 2023",

address = "Switzerland",

note = "The 14th European Nutrition Conference FENS 2023, FENS 2023 ; Conference date: 14-11-2023 Through 17-11-2023",

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Daas, M, Vellinga, R, Pinho, MGM, Boer, J, Verschuren, M, van der Schouw, Y, van 't Veer, P & Biesbroek, S 2023, The Role of Ultra-Processed Foods in Plant-Based Diets: Associations with Human Health and Environmental Sustainability. in S Sobajic & PC Calder (eds), Proceedings, 2023, FENS 2023., 9, Proceedings, no. 1, vol. 91, MDPI, The 14th European Nutrition Conference FENS 2023, Belgrade, Serbia, 14/11/23. https://doi.org/10.3390/proceedings2023091009

TY - CHAP

T1 - The Role of Ultra-Processed Foods in Plant-Based Diets: Associations with Human Health and Environmental Sustainability

AU - Daas, Merel

AU - Vellinga, Reinai

AU - Pinho, Maria G.M.

AU - Boer, Jolanda

AU - Verschuren, Monique

AU - van der Schouw, Yvonne

AU - van 't Veer, Pieter

AU - Biesbroek, Sander

PY - 2023/11/13

Y1 - 2023/11/13

N2 - Background: The growing consumption of ultra-processed foods (UPFs) among vegetarians and vegans may occur at the expense of the health and environmental benefits of plant-based diets. Objectives: This study aimed to investigate the associations of UPFs in plant-based diets with all-cause mortality and environmental impact. Methods: Analyses were based on 35,030 participants (20–70 years; 74% females) from the EPIC-NL cohort who were followed up from 1993 to 1997 through 2014. The Plant-Based Diet Index (PDI) and UPF consumption (g/2000 kcal) were calculated using a validated FFQ. Based on a median split of the PDI and UPF consumption, four dietary categories were created (e.g., high PDI score/low UPF consumption). Cox proportional hazard and multiple linear regression models were used to estimate associations with all-cause mortality risk, greenhouse gas (GHG) emissions, and blue water consumption. Results: Among diets high in plant-based foods, higher UPF consumption tended to be associated with a 5% (HR: 1.05, CI: 0.95, 1.16) increased all-cause mortality risk and was statistically significantly associated with 1.3% (95% CI: 0.7, 1.9) higher GHG emissions and a 2.5% (95% CI: −3.1, −1.3) lower blue water consumption compared to lower UPF consumption. Diets lower in plant-based foods were associated with a 15% (HR: 1.15, CI: 1.05, 1.26) and 24% (HR: 1.24, CI: 1.13, 1.36) increased mortality risk, 11.7% (95% CI: 11.4, 12.3) and 12.5% (95% CI: 11.9, 13.0) higher GHG emissions, and 8.8% (95% CI: −9.4, −8.2) and 11.3% (95% CI: −12.6, −10.7) lower blue water consumption for low and high UPF consumers, respectively, compared with diets high in plant-based foods and low in UPF. Discussion: UPF consumption did not counteract the health and (reduced) environmental impacts of adhering to a more plant-based diet, although special concern needs to be given to the high blue water consumption of specific plant foods. Future research should clarify whether this also holds for current settings in which populations consume higher amounts and different types of (plant-based) UPFs.

AB - Background: The growing consumption of ultra-processed foods (UPFs) among vegetarians and vegans may occur at the expense of the health and environmental benefits of plant-based diets. Objectives: This study aimed to investigate the associations of UPFs in plant-based diets with all-cause mortality and environmental impact. Methods: Analyses were based on 35,030 participants (20–70 years; 74% females) from the EPIC-NL cohort who were followed up from 1993 to 1997 through 2014. The Plant-Based Diet Index (PDI) and UPF consumption (g/2000 kcal) were calculated using a validated FFQ. Based on a median split of the PDI and UPF consumption, four dietary categories were created (e.g., high PDI score/low UPF consumption). Cox proportional hazard and multiple linear regression models were used to estimate associations with all-cause mortality risk, greenhouse gas (GHG) emissions, and blue water consumption. Results: Among diets high in plant-based foods, higher UPF consumption tended to be associated with a 5% (HR: 1.05, CI: 0.95, 1.16) increased all-cause mortality risk and was statistically significantly associated with 1.3% (95% CI: 0.7, 1.9) higher GHG emissions and a 2.5% (95% CI: −3.1, −1.3) lower blue water consumption compared to lower UPF consumption. Diets lower in plant-based foods were associated with a 15% (HR: 1.15, CI: 1.05, 1.26) and 24% (HR: 1.24, CI: 1.13, 1.36) increased mortality risk, 11.7% (95% CI: 11.4, 12.3) and 12.5% (95% CI: 11.9, 13.0) higher GHG emissions, and 8.8% (95% CI: −9.4, −8.2) and 11.3% (95% CI: −12.6, −10.7) lower blue water consumption for low and high UPF consumers, respectively, compared with diets high in plant-based foods and low in UPF. Discussion: UPF consumption did not counteract the health and (reduced) environmental impacts of adhering to a more plant-based diet, although special concern needs to be given to the high blue water consumption of specific plant foods. Future research should clarify whether this also holds for current settings in which populations consume higher amounts and different types of (plant-based) UPFs.

U2 - 10.3390/proceedings2023091009

DO - 10.3390/proceedings2023091009

M3 - Abstract

T3 - Proceedings

BT - Proceedings, 2023, FENS 2023

A2 - Sobajic, S.

A2 - Calder, P.C.

PB - MDPI

T2 - The 14th European Nutrition Conference FENS 2023

Y2 - 14 November 2023 through 17 November 2023

ER -