<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0212-1611</journal-id>
<journal-title><![CDATA[Nutrición Hospitalaria]]></journal-title>
<abbrev-journal-title><![CDATA[Nutr. Hosp.]]></abbrev-journal-title>
<issn>0212-1611</issn>
<publisher>
<publisher-name><![CDATA[Grupo Arán]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0212-16112025000200016</article-id>
<article-id pub-id-type="doi">10.20960/nh.05239</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[The empirical pattern of dietary inflammation is unrelated to nutritional status in college students]]></article-title>
<article-title xml:lang="es"><![CDATA[El patrón empírico de inflamación dietética no está relacionado con el estado nutricional en estudiantes universitarios]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Araújo]]></surname>
<given-names><![CDATA[Noênia Alves de]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Sampaio]]></surname>
<given-names><![CDATA[Helena Alves de Carvalho]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Carioca]]></surname>
<given-names><![CDATA[Antônio Augusto Ferreira]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Silva]]></surname>
<given-names><![CDATA[Bruna Yhang da Costa]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Barros]]></surname>
<given-names><![CDATA[Anael Queirós Silva]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Silva]]></surname>
<given-names><![CDATA[Ruth Pereira Costa da]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Neto]]></surname>
<given-names><![CDATA[Carlos Cardoso]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Leal]]></surname>
<given-names><![CDATA[Antônio Lucas Fernandes]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidade Estadual do Ceará  ]]></institution>
<addr-line><![CDATA[Fortaleza ]]></addr-line>
<country>Brazil</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidade de Fortaleza  ]]></institution>
<addr-line><![CDATA[Fortaleza ]]></addr-line>
<country>Brazil</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Instituto Federal do Ceará  ]]></institution>
<addr-line><![CDATA[Fortaleza ]]></addr-line>
<country>Brazil</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>04</month>
<year>2025</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>04</month>
<year>2025</year>
</pub-date>
<volume>42</volume>
<numero>2</numero>
<fpage>311</fpage>
<lpage>318</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_arttext&amp;pid=S0212-16112025000200016&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_abstract&amp;pid=S0212-16112025000200016&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_pdf&amp;pid=S0212-16112025000200016&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Introduction: food contains both inflammatory and anti-inflammatory components. The higher the concentration of inflammatory components, the greater the likelihood of developing obesity and other chronic conditions linked to low-grade chronic inflammation. Consequently, various indices have been developed to quantify dietary inflammation, such as the Empirical Dietary Inflammatory Pattern (EDIP-SP), which has been validated in Brazil. This study aimed to examine the potential association between EDIP-SP and the nutritional status of college students.  Methodology: the study involved 97 undergraduate nutrition students from Fortaleza, Ceará, in Northeast Brazil. Participants completed a food frequency questionnaire to assess their intake of EDIP-SP components, including processed meats, vegetables, fruits, rice, and beans. Anthropometric measurements (weight, height, and waist circumference) were taken to calculate body mass index (BMI) and to categorize nutritional status and abdominal adiposity.  Results: the diet consumed by the participants was primarily anti-inflammatory, with a mean score of -1.57 ± 0.69. Most participants were not classified as overweight (59.79 %) and did not exhibit abdominal adiposity (91.75 %). No significant association was observed between EDIP-SP scores and BMI (r = -0.11; p = 0.297) or waist circumference (r = -0.07; p = 0.489). However, a weak but direct association was found between the inflammatory score of processed meat intake and abdominal adiposity in female participants (r = 0.27; p = 0.019).  Conclusion: the Empirical Dietary Inflammation Pattern (EDIP-SP) does not appear to significantly influence the nutritional status of students. Nevertheless, the inflammatory impact of processed meat intake may contribute to excess abdominal adiposity, particularly among women.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Introducción: los alimentos poseen componentes con efectos inflamatorios y antiinflamatorios. La prevalencia de elementos inflamatorios en la dieta incrementa el riesgo de obesidad y enfermedades crónicas ligadas a inflamación crónica de bajo grado. Se han desarrollado índices como el &#8220;Estándar Dietético Empírico de Inflamación&#8221; (EDIP-SP), validado en Brasil, para medir esta variable alimenticia. Los universitarios constituyen un grupo de riesgo tanto para las dietas inflamatorias como para la obesidad.  Objetivo: examinar la asociación entre el EDIP-SP y el estado nutricional de los universitarios.  Metodología: se incluyeron 97 estudiantes de nutrición del noreste de Brasil, quienes completaron cuestionarios de frecuencia alimentaria para evaluar el consumo de componentes del EDIP-SP: carnes procesadas, vegetales, frutas, arroz y frijoles. Se realizaron mediciones antropométricas y se categorizaron el estado nutricional y la adiposidad abdominal.  Resultados: la dieta de los participantes fue antiinflamatoria, con una media de -1,57 ± 0,69. La mayoría no presentó sobrepeso (59,79 %) ni adiposidad abdominal (91,75 %). No se encontró asociación entre EDIP-SP e IMC (r = -0,11; p = 0,297) o circunferencia de la cintura (r = -0,07; p = 0,489). Sin embargo, se observó una relación directa, aunque débil, entre el puntaje inflamatorio de las carnes procesadas y la adiposidad abdominal en las mujeres (r = 0,27; p = 0,019).  Conclusión: el EDIP-SP no parece influir en el estado nutricional de los universitarios. No obstante, el impacto inflamatorio de las carnes procesadas podría contribuir al exceso de adiposidad abdominal en las mujeres.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Diet]]></kwd>
<kwd lng="en"><![CDATA[Inflammation]]></kwd>
<kwd lng="en"><![CDATA[Nutritional status]]></kwd>
<kwd lng="en"><![CDATA[Food intake]]></kwd>
<kwd lng="en"><![CDATA[Health Sciences students]]></kwd>
<kwd lng="es"><![CDATA[Dieta]]></kwd>
<kwd lng="es"><![CDATA[Inflamación]]></kwd>
<kwd lng="es"><![CDATA[Estados nutricionales]]></kwd>
<kwd lng="es"><![CDATA[Ingesta de alimentos]]></kwd>
<kwd lng="es"><![CDATA[Estudiantes de Ciencias de la Salud]]></kwd>
</kwd-group>
</article-meta>
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