In a large prospective study using data from the Nurses’ Health Study (NHS) and NHS II cohorts, researchers investigated the relationship between ultraprocessed food (UPF) intake and the incidence of systemic lupus erythematosus (SLE). More than 204,000 women were followed from 1984 to 2017, completing dietary questionnaires every two to four years. UPF consumption was assessed using the Nova classification system, and new SLE cases were confirmed through medical records. Statistical models adjusted for lifestyle and demographic factors revealed that women in the highest tertile of UPF intake had a significantly greater risk of developing SLE, particularly those with anti-double-stranded DNA (dsDNA) antibodies, a marker of more severe disease.
The findings showed that high UPF intake was associated with a 56% increase in SLE risk and more than a twofold increase in dsDNA-positive SLE. This association was more pronounced when UPF intake was measured by absolute quantity (servings or grams) rather than as a percentage of total dietary intake. Notably, sugar-sweetened and artificially sweetened beverages emerged as significant contributors to risk. The results support the hypothesis that UPFs may contribute to autoimmune disease development through their pro-inflammatory and immune-disruptive properties, although no interaction was found with body mass index (BMI).
Reference: Rossato S, Oakes EG, Barbhaiya M, et al. Ultraprocessed Food Intake and Risk of Systemic Lupus Erythematosus Among Women Observed in the Nurses’ Health Study Cohorts. Arthritis Care Res (Hoboken). 2025 Jan;77(1):50-60. doi: 10.1002/acr.25395. Epub 2024 Jul 30. PMID: 38937143; PMCID: PMC11671610.
