Effects of minimally and ultra-processed foods on blood pressure in Brazilian adults : a two-year follow up of the CUME project.
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Date
2023
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Abstract
Aim: To assess the association of food consumption
according to degree of processing with changes in systolic
(SBP) and diastolic (DBP) blood pressure in adult
participants of a Brazilian cohort.
Methods: Longitudinal study with 2496 adult participants
of the Cohort of Universities of Minas Gerais (CUME
Project). Food consumption was categorized by food
groups according to degree of processing following the
NOVA grading system: unprocessed/minimally processed
foods/culinary ingredients (U/MPF&CI), processed foods
(PFs) and ultra-processed foods (UPFs). unprocessed/
minimally processed foods/culinary ingredients (U/MPF&CI),
processed foods (PFs) and ultra-processed foods (UPFs).
Changes in SBP and DBP were categorized (decreased,
maintained, increased). Independent associations between
exposure and outcomes were verified using multiple
generalized ordered logistic models adjusted for potential
confounders.
Results: After a two-year follow-up, the consumption of
U/MPF&CI (% daily caloric intake) reduced the chance of
increasing DBP (P for trend ¼ 0.014), with a more evident
effect among participants within the 5th quintile of this
food group (odds ratio (OR) ¼ 0.55; 95% confidence
interval (CI): 0.34–0.97]. On the other hand, the
consumption of UPFs (% daily caloric intake) raised the
chance of increasing DBP (P for trend ¼ 0.005) and was
more evident among participants within the quintiles of
higher consumption (4th quintile – OR ¼ 1.97; 95% CI:
1.25–3.10; 5th quintile – OR ¼ 1.79; 95% CI ¼ 1.12–
2.86). No associations were found between food
consumption according to degree of processing and
changes in SBP.
Conclusion: Higher consumption of U/MPF&CI and UPFs
were independently associated to lower and greater
chances of increased DBP in adult participants from CUME
Project.
Description
Keywords
Food processing industry, Hypertension, Prospective studies
Citation
ALVES, K. R. et al. Effects of minimally and ultra-processed foods on blood pressure in brazilian adults: a two-year follow up of the CUME project. Journal of Hypertension, v. 41, p. 122-131, 2023. Disponível em: <https://journals.lww.com/jhypertension/Fulltext/2023/01000/Effects_of_minimally_and_ultra_processed_foods_on.13.aspx>. Acesso em: 06 jul. 2023.