Please use this identifier to cite or link to this item: http://www.repositorio.ufop.br/jspui/handle/123456789/17214
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dc.contributor.authorAlves, Katiusse Rezende-
dc.contributor.authorHermsdorff, Helen Hermana Miranda-
dc.contributor.authorMiranda, Aline Elizabeth da Silva-
dc.contributor.authorBressan, Josefina-
dc.contributor.authorMendonça, Raquel de Deus-
dc.contributor.authorOliveira, Fernando Luiz Pereira de-
dc.contributor.authorPimenta, Adriano Marçal-
dc.date.accessioned2023-08-16T20:51:25Z-
dc.date.available2023-08-16T20:51:25Z-
dc.date.issued2023pt_BR
dc.identifier.citationALVES, 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.pt_BR
dc.identifier.issn0263-6352-
dc.identifier.urihttp://www.repositorio.ufop.br/jspui/handle/123456789/17214-
dc.description.abstractAim: 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.pt_BR
dc.language.isoen_USpt_BR
dc.rightsrestritopt_BR
dc.subjectFood processing industrypt_BR
dc.subjectHypertensionpt_BR
dc.subjectProspective studiespt_BR
dc.titleEffects of minimally and ultra-processed foods on blood pressure in Brazilian adults : a two-year follow up of the CUME project.pt_BR
dc.typeArtigo publicado em periodicopt_BR
dc.identifier.uri2https://journals.lww.com/jhypertension/Fulltext/2023/01000/Effects_of_minimally_and_ultra_processed_foods_on.13.aspxpt_BR
dc.identifier.doihttps://doi.org/10.1097/HJH.0000000000003311pt_BR
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