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Please use this identifier to cite or link to this item: http://hdl.handle.net/1843/59011
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dc.creatorAline Ester da Silva Cruzlopespt_BR
dc.creatorLarissa Fortunato Araújopt_BR
dc.creatorRenata Bertazzi Levypt_BR
dc.creatorSandhi Maria Barretopt_BR
dc.creatorLuana Giatti Gonçalvespt_BR
dc.date.accessioned2023-09-28T21:33:26Z-
dc.date.available2023-09-28T21:33:26Z-
dc.date.issued2019-02-07-
dc.citation.volume137pt_BR
dc.citation.issue2pt_BR
dc.citation.spage169pt_BR
dc.citation.epage176pt_BR
dc.identifier.doi10.1590/1516-3180.2018.0363070219pt_BR
dc.identifier.issn18069460pt_BR
dc.identifier.urihttp://hdl.handle.net/1843/59011-
dc.description.resumoBACKGROUND: There may be a direct association between consumption of ultra-processed foods and C-reactive protein (CRP) levels, under the assumption that the high glycemic index of these food products could stimulate the entire chronic inflammation cascade, along with an indirect association mediated by obesity. The types of food consumed, including ultra-processed products, strongly influence obesity, and are also associated with higher serum CRP levels.OBJECTIVE: Our aim was to investigate whether the caloric contribution of ultra-processed foods to diet is associated with CRP levels, independent of body mass index (BMI). DESIGN AND SETTING: Cross-sectional analysis on the Longitudinal Study of Adult Health (ELSA-Brasil) baseline cohort (2008-2010). METHODS: Dietary information, obtained through a food frequency questionnaire, was used to estimate the percentage of energy contribution from ultra-processed food to individuals’ total caloric intake. CRP levels were the response variable. Sex-specific associations were estimated using generalized linear models with gamma distribution and log-link function. RESULTS: Ultra-processed food accounted for 20% of total energy intake. Among men, after adjustments for sociodemographic characteristics, there was no association between ultra-processed food intake and CRP levels. Among women, after adjustment for sociodemographic characteristics, smoking and physical activity, the highest tercile of ultra-processed food intake was associated with mean CRP levels that were 14% higher (95% confidence interval: 1.04-1.24) than those of the lowest tercile. However, after considering BMI, this association lost statistical significance. CONCLUSION: Our findings suggest that the positive association of ultra-processed food consumption with CRP levels among women seems to be mediated by the presence of adipositypt_BR
dc.format.mimetypepdfpt_BR
dc.languageengpt_BR
dc.publisherUniversidade Federal de Minas Geraispt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.departmentMED - DEPARTAMENTO DE MEDICINA PREVENTIVA SOCIALpt_BR
dc.publisher.initialsUFMGpt_BR
dc.relation.ispartofSao Paulo Medical Journal-
dc.rightsAcesso Abertopt_BR
dc.subjectDietpt_BR
dc.subjectC-Reactive Proteinpt_BR
dc.subjectInflammationpt_BR
dc.subjectObesitypt_BR
dc.subjectCross-Sectional Studiespt_BR
dc.subject.otherDiet Therapypt_BR
dc.subject.otherC-Reactive Proteinpt_BR
dc.subject.otherInflammationpt_BR
dc.subject.otherObesitypt_BR
dc.subject.otherCross-Sectional Studiespt_BR
dc.titleAssociation between consumption of ultra-processed foods and serum c-reactive protein levels: cross-sectional results from the elsa-brasil studypt_BR
dc.typeArtigo de Periódicopt_BR
dc.url.externahttps://pubmed.ncbi.nlm.nih.gov/31314878/pt_BR
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