Contribution of minimally processed and ultra-processed foods to the cardiometabolic risk of Brazilian young adults: a cross-sectional study

• Gleiciane de Jesus Santana ^[1] ; Natanael de Jesus Silva ^[1] ; Jamille Oliveira Costa ^[1] ; Cecília Maria Passos Vásquez ^[1] ; Tiago Marcel Santos Vila-Nova ^[1] ; Diva Aliete dos Santos Vieira ^[1] ; Liliane Viana Pires ^[1] ; Andhressa Araújo Fagundes ^[1] ; Kiriaque Barra Ferreira Barbosa ^[1]
  1. [1] Universidade Federal de Sergipe

     Universidade Federal de Sergipe

     Brasil

     
• Localización: Nutrición hospitalaria: Organo oficial de la Sociedad española de nutrición parenteral y enteral, ISSN-e 1699-5198, ISSN 0212-1611, Vol. 38, Nº. 2, 2021, págs. 328-336
• Idioma: inglés
• Títulos paralelos:
  • Contribución de los alimentos mínimamente procesados y ultraprocesados al riesgo cardiometabólico de adultos jóvenes brasileños: un estudio transversal
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• Resumen
  • español

    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.

  • English

    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 inde- pendent protective factor for LDL-c alterations.