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

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

	Quartile 1	Quartile 2	Quartile 3	Quartile 4	P trend^a
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

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
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
^aCorrected using the Benjamini-Hochberg procedure