A recent study has uncovered a significant association between diets rich in ultra-processed foods (UPF) and the presence of active psoriasis cases.
This study stands out as the first to establish a correlation between ultra-processed foods, such as potato chips and flavored yogurts, and psoriasis flare-ups. Conducted utilizing data from the NutriNet-Santé cohort in France, the research included 18,528 participants aged between 62 and 70, predominantly female. The data was self-reported, capturing both dietary habits and psoriasis symptoms.
Despite adjustments for variables known to trigger psoriasis, such as body mass index (BMI), age, alcohol consumption, and existing health conditions, the link between high UPF consumption and active psoriasis cases remained strong. Interestingly, the results indicated that this correlation was only significant in cases of self-reported psoriasis and not when diagnoses were dermatologist-validated.
Ultra-processed foods, commonly found in modern diets, are designed for mass production, often prioritizing cost and convenience over nutritional value. These foods are typically high in oils, fats, sugars, and artificial additives. Examples include processed meats, sweetened drinks, and convenience foods like hamburgers and breakfast bars.
Dr. Lawrence Green, who was not involved in the study, noted that although this is a novel finding, it aligns with existing knowledge linking high BMI and other conditions like diabetes to worsened psoriasis symptoms. Dr. Rachel Day highlighted that UPFs might exacerbate psoriasis through increased systemic inflammation and disruption of the gut microbiome, which can lead to greater disease activity in genetically predisposed individuals.
The study emphasized that UPFs might lead to a pro-inflammatory effect, similar yet distinct from the effects associated with a high BMI. Another expert, Dr. Daniel Glass, pointed out concerns about the reliance on self-reported data, noting the correlation’s absence in cases confirmed by dermatologists. This raises questions about the accuracy and consistency of the reported association.
Both Green and Day called for more comprehensive research, particularly studies involving dermatologist-confirmed cases, to further explore UPFs’ potential role as modifiable risk factors for psoriasis. This could lead to better dietary guidelines and management strategies for individuals at risk of or suffering from psoriasis.
This research provides a fresh perspective on dietary influences on psoriasis, suggesting dietary choices, particularly the consumption of ultra-processed foods, may play a critical role in managing the condition. Despite existing limitations, such as self-reported data, the study illuminates a potential path for further investigation and intervention. Understanding the connection between nutrition, gut health, and systemic inflammation could be pivotal in developing more effective management strategies for psoriasis.
Source: MedicalNewsToday
