The association between consumption of ultra-processed foods and sperm quality parameters: a cross-sectional study

Table 2 Association between UPFs and sperm parameters

Variables	Concentration		Total motility		Morphology
Variables	OR (95% CI)	P-value	OR (95% CI)	P-value	OR (95% CI)	P-value
Ultra-processed foods
UPFs (Crude)
T₁ (≤ 9.72% energy)	Ref.	Ref.	Ref.	Ref.	Ref.	Ref.
T₂ (9.73–14.92% energy)	1.930 (0.980–3.801)	0.057	1.077 (0.554–2.094)	0.827	2.162 (0.706–6.621)	0.177
T₃ (≥ 14.93% energy)	1.806 (0.923–3.532)	0.084	1.695 (0.835–3.440)	0.144	2.736 (0.823-9.100)	0.101
UPFs (Adjusted)
T₁ (≤ 9.72% energy)	Ref.	Ref.	Ref.	Ref.	Ref.	Ref.
T₂ (9.73–14.92% energy)	3.962 (1.345–11.670)	0.013	0.515 (0.153–1.738)	0.285	2.454 (0.313–19.210)	0.39
T₃ (≥ 14.93% energy)	2.648 (0.916–7.659)	0.072	0.667 (0.184–2.421)	0.538	1.954 (0.301–12.699)	0.483

Abbreviation: OR, odds ratio; CI, confidence interval; UPFs, ultra-processed foods; Ref, reference; T, tertile
Adjusted for age (years), marriage duration (years), BMI (kg/m²), physical activity (MET.h/day), depression, anxiety, stress, energy intake (kcal/day), cigarette history (no/yes), and taking mineral and vitamin supplements (no/yes)
- Abnormalities of sperm parameters: concentration ≤ 15 (10⁶/mL), total motility ≤ 40%, and morphology (normal) ≥ 4%
-Obtained from logistic regression and using enter method for multivariate analysis
-These values are odds ratios (95% CIs)
-Significant values are shown in bold

ISSN: 1756-0500