A CROSS-SECTIONAL study suggests that higher consumption of ultra-processed foods (UPFs) may significantly increase the likelihood of clinical weakness among patients undergoing haemodialysis (HD), although no clear link was found with malnutrition.
Researchers analysed data from 90 HD patients, examining dietary habits alongside clinical and laboratory markers. UPF intake was assessed using a validated food frequency questionnaire based on the NOVA classification system. Participants were divided into two groups: lower consumption (M1) and higher consumption (M2), based on the median intake of 105.5 g.
Higher Ultra-Processed Food Intake Tied to Muscle Weakness Risk
While malnutrition risk, measured using the Nutritional Risk Index (NRI), did not differ significantly between groups, notable differences emerged in physical strength. Patients in the lower UPF group demonstrated significantly higher hand grip strength (HGS), a key indicator of muscle function, compared with those in the higher UPF group (89.6 vs. 77.7).
Further analysis revealed that patients with higher UPF consumption had a markedly increased likelihood of clinical weakness. In unadjusted models, the odds were 3.7 times higher in the M2 group. This association remained significant even after adjusting for potential confounders, with odds ratios ranging from 1.28 to 1.30 across models.
Additional biochemical differences were observed. The lower UPF group had higher creatinine, total iron binding capacity, and total cholesterol levels, alongside lower potassium levels, compared to the higher UPF group. These findings may reflect broader nutritional and metabolic differences linked to dietary patterns.
Despite the absence of a significant association between UPF intake and malnutrition, the strong link with reduced muscle strength highlights a potential concern for this vulnerable population. Clinical weakness is a critical issue in HD patients, as it is associated with poorer functional status, reduced quality of life, and increased morbidity.
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The authors note that the study’s cross-sectional design limits causal interpretation, and larger longitudinal studies are needed to confirm these findings. However, the results underscore the importance of dietary quality, not just caloric intake, in managing the health of individuals receiving haemodialysis.
Reducing UPF consumption may represent a practical target for interventions aimed at preserving muscle function and improving outcomes in this patient group.
Reference
Atan R, Yilmaz H.Ö. Ultra-processed food consumption and the prevalence of malnutrition and clinical weakness among hemodialysis patients: a single-center cross-sectional study. BMC Nephrol. DOI: 10.1186/s12882-026-04935-9.
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