Sugar and artificially sweetened drinks associated with lupus

Women with high ultra-processed food intake have a higher lupus risk compared to those who avoid such foods, says data in Arthritis Care & Research. And sugary or artificially sweetened beverages are most strongly associated with lupus.

Ultra-processed foods in this study include: ready-to-eat products; packaged savoury snacks, sweets and puddings; and sugar-sweetened and artificially sweetened drinks.

To assess the links between ultra-processed food and lupus, the team looked at data from two large studies of around 200,000 women who regularly reported food intake – for decades – using a questionnaire. During the study, 212 people developed lupus.

• Women with the greatest ultra-processed intake had a 56% higher chance of developing lupus;
• They also had over double the risk for anti-dsDNA antibodies, potentially leading to more severe disease;
• Sugar-sweetened or artificially sweetened drinks were most strongly associated with lupus.

“We have found the same in the past for rheumatoid arthritis risk,” says Prof Karen Costenbader who led the work. “I think this is very interesting and points to an underlying biological effect.”

Prof Costenbader believes it is vital for healthcare professionals to assess patient diets and have “frank conversations” about the outcomes associated with ultra-processed food, including obesity, diabetes and cancer.

“Now lupus is added to that list,” she highlights. “Anything that can be done to reduce the risk for developing lupus, in my opinion, should be done.”

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