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High Ultra-Proceded Food (UPF) Intake is associated with active psoriasis, according to a research letter published JAMA DERMATOLOGY. The Researchers Performed a cross-sectional analysis of data from the Nutri-Netri-Santé Cohort Study. Participants Were Classified by Their Psoriasis Status (Never Had; Non-Active; Active) Using A Validated Self-Diagnosis Questionnaire. UPF Intake in Grams/Day Was Extracted and Divided Into Tertiles, from Minimum to Maximum Intake (Tertiles 1 and 3, respective). The Study Included 18.528 Participants, of Whom 1.825 (10%) Had psoriasis, with 803 Active Cases (4%). Compred with the Never-Had and Non-Active Groups, The Active-Psoriasis Group Had a Lower Proportion of Women and a Higher Proportion of People with a Bmi Greater Than 30 Kg/M2. High-Intensity Physical Activity Occrede Less Often In The Active and Non-Active Groups Than in the Never-Had Group. UPF Intake Differed Between The Active and Never-Had Groups in An Unadjustised Analysis (Tertile 3 OR, 1.52). High Upf Intake Was More Likely Than Lower Upf Intake in the Active Group After Adjustments (Tertile 3 AOR, 1.36).
