000099742 001__ 99742
000099742 005__ 20230519145508.0
000099742 0247_ $$2doi$$a10.3390/nu13020428
000099742 0248_ $$2sideral$$a123241
000099742 037__ $$aART-2021-123241
000099742 041__ $$aeng
000099742 100__ $$aRey-García, J.
000099742 245__ $$aUltra-processed food consumption is associated with renal function decline in older adults: A prospective cohort study
000099742 260__ $$c2021
000099742 5060_ $$aAccess copy available to the general public$$fUnrestricted
000099742 5203_ $$aUltra-processed food (UPF) consumption has been associated with increased risk of cardiovascular risk factors and mortality. However, little is known on the UPF effect on renal function. The aim of this study is to assess prospectively the association between consumption of UPF and renal function decline. This is a prospective cohort study of 1312 community-dwelling individuals aged 60 and older recruited during 2008–2010 and followed up to December 2015. At baseline, a validated dietary history was obtained. UPF was identified according to NOVA classification. At baseline and at follow-up, serum creatinine (SCr) and estimated glomerular filtration rate (eGFR) levels were ascertained and changes were calculated. A combined end-point of renal decline was considered: SCr increase or eGFR decreased beyond that expected for age. Logistic regression with adjustment for potential confounders was performed. During follow-up, 183 cases of renal function decline occurred. The fully adjusted odds ratios (95% CI) of renal function decline across terciles of percentage of total energy intake from UPF were 1.56 (1.02–2.38) for the second tercile, and 1.74 (1.14–2.66) for the highest tercile; p-trend was 0.026. High UPF consumption is independently associated with an increase higher than 50% in the risk of renal function decline in Spanish older adults.
000099742 536__ $$9info:eu-repo/grantAgreement/ES/FEDER-FSE/FIS/PI09-1626$$9info:eu-repo/grantAgreement/ES/FEDER-FSE/FIS/PI16-00609$$9info:eu-repo/grantAgreement/ES/FEDER-FSE/FIS/PI16-01460$$9info:eu-repo/grantAgreement/ES/FEDER-FSE/FIS/PI17-1709$$9info:eu-repo/grantAgreement/ES/ISCIII/CIBERESP
000099742 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000099742 590__ $$a6.706$$b2021
000099742 592__ $$a1.287$$b2021
000099742 594__ $$a7.9$$b2021
000099742 591__ $$aNUTRITION & DIETETICS$$b15 / 90 = 0.167$$c2021$$dQ1$$eT1
000099742 593__ $$aNutrition and Dietetics$$c2021$$dQ1
000099742 593__ $$aFood Science$$c2021$$dQ1
000099742 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000099742 700__ $$aDonat-Vargas, C.
000099742 700__ $$aSandoval-Insausti, H.
000099742 700__ $$aBayan-Bravo, A.
000099742 700__ $$0(orcid)0000-0003-0604-5042$$aMoreno-Franco, B.$$uUniversidad de Zaragoza
000099742 700__ $$aBanegas, J.R.
000099742 700__ $$aRodríguez-Artalejo, F.
000099742 700__ $$aGuallar-Castillón, P.
000099742 7102_ $$11011$$2615$$aUniversidad de Zaragoza$$bDpto. Microb.Ped.Radio.Sal.Pú.$$cÁrea Medic.Prevent.Salud Públ.
000099742 773__ $$g13, 2 (2021), 428 [13 pp]$$pNutrients$$tNutrients$$x2072-6643
000099742 8564_ $$s304730$$uhttps://zaguan.unizar.es/record/99742/files/texto_completo.pdf$$yVersión publicada
000099742 8564_ $$s2786669$$uhttps://zaguan.unizar.es/record/99742/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000099742 909CO $$ooai:zaguan.unizar.es:99742$$particulos$$pdriver
000099742 951__ $$a2023-05-18-15:07:57
000099742 980__ $$aARTICLE