Ultra-processed foods consumption and arterial elasticity among male medical students at Universitas Pembangunan Nasional Veteran Jakarta
Abstract
Background : Medical students commonly consume ultra-processed foods (UPFs) because of demanding academic schedules. Excessive UPF consumption has been associated with vascular dysfunction, but evidence on arterial elasticity in healthy young adults remains limited. Objective : This study investigated the association between UPF consumption and arterial elasticity among male medical students at Universitas Pembangunan Nasional Veteran Jakarta. Methods : A cross-sectional study included 50 male medical students selected by simple random sampling. UPF consumption was assessed using a semi-quantitative food frequency questionnaire and analyzed with NutriSurvey software. Arterial elasticity was measured using an Accelerated Photoplethysmograph Analyzer SA-3000P. Participants were aged ≥18 years, non-smokers, and had no diabetes mellitus, hypertension, or alcohol consumption. Associations were analyzed using a Chi-square test. Results : Sugar intake from UPFs was significantly associated with arterial elasticity (p = 0.041; PR = 2,256; 95% CI = 1,153 – 4.406). In contrast, total energy, salt, and fat intake from UPFs were not significantly associated with arterial elasticity (p = 0.471, p = 0.990, and p = 0.763, respectively). Conclusions : Higher sugar intake from UPFs, rather than total energy, salt, or fat intake from UPFs, was associated with arterial elasticity. Limiting sugar intake from UPFs may help preserve vascular health in young adults.Downloads
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