Ultraprocessed beverages and processed meats increase the incidence of hypertension in Mexican women

Higher intake of ultraprocessed foods (UPF), which have undergone multiple processes and have poor nutrient quality, is associated with higher incidence of non-communicable diseases. Yet, its association with hypertension has scarcely been studied, especially in low- and middle-income countries (LMIC). We aimed to estimate the associations between consumption of UPF (total, liquid and solid) and UPF subgroups and incident hypertension in a prospective cohort study. We used data from the Mexican Teachers' Cohort including 64 934 disease-free women aged >= 25 years at baseline. We assessed baseline usual dietary intake using a validated FFQ, and each item was categorised according to NOVA, a degree of food processing classification system. UPF and UPF subgroups were categorised according to the distribution of their contribution to total energy intake. Hypertension was self-reported. We estimated incidence rate ratios (IRR) and their 95 % CI. During a median follow-up of 2 center dot 2 years, we identified 3752 incident cases of hypertension. Mean contribution of UPF to total energy intake was 29 center dot 8 (SD 9 center dot 4) % energy (23 center dot 4 (SD 8 center dot 9) % solid, 6 center dot 4 (SD 4 center dot 8) % liquid). Comparing extreme categories showed that higher total and solid UPF consumptions were not associated with incident hypertension (IRR 0 center dot 96, 95 % CI 0 center dot 79, 1 center dot 16; IRR 0 center dot 91, 95 % CI 0 center dot 82, 1 center dot 01, respectively). However, liquid UPF and processed meats were associated with increased hypertension (IRR 1 center dot 32, 95 % CI 1 center dot 10, 1 center dot 65; IRR 1 center dot 17, 95 % CI 1 center dot 01, 1 center dot 36, respectively). Addressing intake of liquid UPF and processed meats may help in managing hypertension in LMIC.