Association of ultra-processed foods (UPFs) with hypertriglyceridemic waist (HTGW) phenotype, oxidative stress, and inflammation in Iranian adults: a cross-sectional study

Food & Function 2026

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Authors: Reyhane Rostamian, Mahdi Moabedi, Donya Poursalehi, Zahra Moradmand, Farnaz Shahdadian, Parisa Rouhani, Parvane Saneei
DOI: 10.1039/d5fo05626h
Cited by: 1
References: 25

Abstract

= -0.072 U; 95% CI: -0.123, -0.021). Our findings revealed that higher intake of UPFs is associated with a higher chance of the HTGW phenotype in a dose-response manner. Although there was no significant association between total UPFs with oxidative stress and inflammation, a number of UPF components were partially associated with oxidative stress.

Fields of Study & Subjects

Consumer Attitudes and Food Labeling Food composition and properties Nutrition Genetics and Disease

Publication details

Journal / source
Food & Function
Publisher
Royal Society of Chemistry (RSC)
Volume
17
Issue
12
Pages
5662–5672
Publication date
1 January 2026
Language
EN