Researchers have found a potential dietary connection to psoriasis, a chronic disease that leads to the buildup of thick, scaly patches of skin and affects an estimated 7.5 million Americans. The results showed demographic differences among those with active psoriasis.
The active psoriasis group consisted of a smaller proportion of females (68 percent versus 74 percent) and a higher rate of individuals with a body mass index (BMI) over 30 (16 percent versus 9 percent) compared to those who had never experienced psoriasis. Additionally, the study highlighted that high-intensity physical activity was less common among individuals with active psoriasis. Initial analyses indicated a significant difference in UPF consumption between people with active psoriasis and those without the condition.
Specifically, participants with the highest intake of UPF were 1.52 times more likely to have active psoriasis than those who never had the condition. Even when controlling for factors such as age, body weight, alcohol consumption, and other health issues, the association remained significant.
In the adjusted analysis, the likelihood of having active psoriasis was still 1.36 times greater among individuals with high UPF intake. Food Additive Content: Additives like emulsifiers, sweeteners, colors, and nanoparticles can alter the gut’s microbiota and permeability, which can lead to inflammation.
High Salt Content: The salt in UPFs can increase the number of pro-inflammatory T-cells the body.
