{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"submitter":["Daas MC"],"funding":["World Cancer Research Fund","Ministerie van Volksgezondheid, Welzijn en Sport","ZonMw","European Commission"],"pagination":["2957-2973"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC11519232"],"repository":["biostudies-literature"],"omics_type":["Unknown"],"volume":["63(8)"],"pubmed_abstract":["<h4>Purpose</h4>Investigate the associations of ultra-processed foods (UPF) in healthful (hPDI) and unhealthful (uPDI) plant-based diets with all-cause mortality, greenhouse gas emissions (GHGE), and blue water consumption (BWC).<h4>Methods</h4>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. Plant-based diet indices (hPDI and uPDI) and UPF consumption were calculated from a validated FFQ, assessed at baseline. Cox proportional hazard and multiple linear regression models were used to estimate associations between combined quartiles of the PDI indices and UPF consumption.<h4>Results</h4>With lower hPDI and higher UPF diets as the reference, we observed the following. Risk estimates of all-cause mortality were 0.98 (95% CI: 0.83, 1.16) for lower UPF consumption, 0.86 (95% CI: 0.68, 1.08) for higher hPDI, and 0.78 (95% CI: 0.66, 0.89) for combined higher hPDI and lower UPF consumption. Results with the uPDI were inconclusive. Mean differences in GHGE and BWC were 1.4% (95% CI: 0.3, 2.4) and 1.6% (95% CI: -0.5, 3.7) for lower UPF consumption, -7.4% (95% CI: -8.6, -6.4) and 9.6% (95% CI: 7.2, 12.0) for higher hPDI, and - 6.8% (95% CI: -7.4, -6.1) and 13.1% (95% CI: 11.6, 14.8) for combined higher hPDI and lower UPF consumption. No apparent conflict between environmental impacts was observed for the uPDI; GHGE and BWC were lower for higher uPDI scores.<h4>Conclusion</h4>Mortality risk and environmental impacts were mostly associated with the amount of plant-based foods and to a lesser extent UPF in the diet. Shifting to a more healthful plant-based diet could improve human health and reduce most aspects of environmental impact (GHGE, but not BWC) irrespective of UPF consumption."],"journal":["European journal of nutrition"],"pubmed_title":["The role of ultra-processed foods in plant-based diets: associations with human health and environmental sustainability."],"pmcid":["PMC11519232"],"funding_grant_id":["World Cancer Research Fund","Ministerie van Volksgezondheid, Welzijn en Sport","ZonMw","European Commission"],"pubmed_authors":["Pinho MGM","Biesbroek S","Vellinga RE","Verschuren WMM","Boer JMA","van der Schouw YT","Van't Veer P","Daas MC"],"additional_accession":[]},"is_claimable":false,"name":"The role of ultra-processed foods in plant-based diets: associations with human health and environmental sustainability.","description":"<h4>Purpose</h4>Investigate the associations of ultra-processed foods (UPF) in healthful (hPDI) and unhealthful (uPDI) plant-based diets with all-cause mortality, greenhouse gas emissions (GHGE), and blue water consumption (BWC).<h4>Methods</h4>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. Plant-based diet indices (hPDI and uPDI) and UPF consumption were calculated from a validated FFQ, assessed at baseline. Cox proportional hazard and multiple linear regression models were used to estimate associations between combined quartiles of the PDI indices and UPF consumption.<h4>Results</h4>With lower hPDI and higher UPF diets as the reference, we observed the following. Risk estimates of all-cause mortality were 0.98 (95% CI: 0.83, 1.16) for lower UPF consumption, 0.86 (95% CI: 0.68, 1.08) for higher hPDI, and 0.78 (95% CI: 0.66, 0.89) for combined higher hPDI and lower UPF consumption. Results with the uPDI were inconclusive. Mean differences in GHGE and BWC were 1.4% (95% CI: 0.3, 2.4) and 1.6% (95% CI: -0.5, 3.7) for lower UPF consumption, -7.4% (95% CI: -8.6, -6.4) and 9.6% (95% CI: 7.2, 12.0) for higher hPDI, and - 6.8% (95% CI: -7.4, -6.1) and 13.1% (95% CI: 11.6, 14.8) for combined higher hPDI and lower UPF consumption. No apparent conflict between environmental impacts was observed for the uPDI; GHGE and BWC were lower for higher uPDI scores.<h4>Conclusion</h4>Mortality risk and environmental impacts were mostly associated with the amount of plant-based foods and to a lesser extent UPF in the diet. Shifting to a more healthful plant-based diet could improve human health and reduce most aspects of environmental impact (GHGE, but not BWC) irrespective of UPF consumption.","dates":{"release":"2024-01-01T00:00:00Z","publication":"2024 Dec","modification":"2025-04-26T17:06:24.449Z","creation":"2025-04-06T15:24:01.333Z"},"accession":"S-EPMC11519232","cross_references":{"pubmed":["39180555"],"doi":["10.1007/s00394-024-03477-w"]}}