Skip to main content

Table 4 Association between the % of ultra-processed in each food group and incident depressive symptoms, NutriNet-Santé study, N = 26,730

From: Prospective association between ultra-processed food consumption and incident depressive symptoms in the French NutriNet-Santé cohort

 

Quartile 1

Quartile 2

Quartile 3

Quartile 4

P trenda

Starchy foods

1 (ref)

0.97 (0.86; 1.10)

0.97 (0.86; 1.10)

1.01 (0.89; 1.14)

0.98

Fruit and vegetables

1 (ref)

0.92 (0.81; 1.03)

0.97 (0.86; 1.10)

1.08 (0.95; 1.22)

0.57

Meat, fish, eggs

1 (ref)

1.08 (0.96; 1.22)

0.97 (0.86; 1.10)

1.04 (0.92; 1.17)

0.98

Beverages

1 (ref)

1.19 (0.91; 1.54)

1.00 (0.89; 1.12)

1.25 (1.13; 1.38)

0.002

Dairy products

1 (ref)

1.03 (0.91; 1.16)

1.06 (0.94; 1.20)

1.13 (1.00; 1.27)

0.20

Fatty/sweet products

1 (ref)

1.02 (0.90; 1.16)

1.05 (0.93; 1.18)

1.08 (0.96; 1.22)

0.57

Snacks

1 (ref)

0.97 (0.85; 1.10)

1.10 (0.98; 1.25)

1.10 (0.98; 1.24)

0.18

Sauces/added fats

1 (ref)

1.05 (0.93; 1.19)

0.96 (0.85; 1.09)

1.23 (1.10; 1.39)

0.02

  1. Values are hazard ratios (95% confidence intervals) and linear trend tests across the quartiles were assessed by modeling the quartiles of %UPF as ordinal variables. UPF Proportion of ultra-processed food intake
  2. Models are adjusted for age, sex, marital status, educational level, occupational categories, household income per consumption unit, residential area, energy intake without alcohol, number of 24-h dietary records, inclusion month, smoking status, physical activity, body mass index, health events during follow-up (cancer, type 2 diabetes, hypertension and cardiovascular events) and quantity of the equivalent food group
  3. aCorrected using the Benjamini-Hochberg procedure