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Nutrición Hospitalaria
versão On-line ISSN 1699-5198versão impressa ISSN 0212-1611
Resumo
SANTANA, Gleiciane de Jesus et al. Contribution of minimally processed and ultra-processed foods to the cardiometabolic risk of Brazilian young adults: a cross-sectional study. Nutr. Hosp. [online]. 2021, vol.38, n.2, pp.328-336. Epub 24-Maio-2021. ISSN 1699-5198. https://dx.doi.org/10.20960/nh.03183.
Introduction:
the simultaneous increase in the prevalence of cardiometabolic diseases and in the consumption of ultraprocessed foods (UPF) suggests a possible relationship between UPF and cardiometabolic risk (CMR).
Objective:
to evaluate the association between food consumption, according to the degree of processing, and CMR in young adults.
Methods:
this is a comparative cross-sectional study in 120 Brazilian young adults aged 18-25 years, categorized by the presence of CMR. Food consumption was investigated using a semi-quantitative food frequency questionnaire, and classified according to the extent of food processing. Food groups and tertiles in grams of unprocessed, minimally processed (MPF), processed and ultra-processed foods (UPF) were compared using the Kruskal-Wallis test. The associations of food consumption, according to level of processing (MPF and UPF), with CMR components were evaluated using logistic regression models.
Results:
a high caloric contribution of UPF was observed in the diet of this study population. The total energy intake from lipids in all foods (p = 0.04) and in UPF (p = 0.03) was greater in the group with CMR. A greater consumption of UPF was a risk factor for abdominal obesity (OR = 1.09; 95 % CI = 1.00-1.18) while a greater consumption of MPF was protective for LDL-c alterations independently of sex, physical activity, and alcohol intake (OR = 0.70; 95 % CI = 0.50-0.98).
Conclusions:
UPF contributed to a greater caloric intake from fat in the CMR, and was a risk factor for abdominal obesity. MPF was an independent protective factor for LDL-c alterations.
Palavras-chave : Metabolic syndrome; Cardiovascular diseases; Foods; Food-processing industry; Fruits.