Ultra-processed food consumption, genetic susceptibility, and the risk of hip/knee osteoarthritis

UPF consumption was associated with a higher risk of knee OA but not hip OA, particularly in those with lower genetic susceptibility. These results highlight the importance of reducing UPF consumption to prevent knee OA.

Source: Clinical Nutrition - April 22, 2024 Category: Nutrition Authors: Yingliang Wei, Tingjing Zhang, Yashu Liu, Huiyuan Liu, Yuhan Zhou, Jianbang Su, Liangkai Chen, Lunhao Bai, Yang Xia Source Type: research