Resource type:
Peer review
Among 210,474 participants free of psoriasis at baseline (median follow-up 13.25 years), 1,907 incident psoriasis events were recorded. Compared with the lowest quartile, the highest quartile of total sugars [HR 1.14 (1.01–1.29)], free sugars [HR 1.22 (1.07–1.38)], and sucrose [HR 1.14 (1.01–1.30)] was associated with higher psoriasis risk; in contrast, starch [HR 0.86 (0.76–0.98)] and fiber [HR 0.84 (0.74–0.96)] were inversely associated. There was no statistically significant interaction between carbohydrate intake and genetic risk. Implication: limiting free sugars while emphasizing starch and fiber may reduce psoriasis risk. [118+ source]