Association between consumption of ultra-processed foods and serum c-reactive protein levels: cross-sectional results from the elsa-brasil study

Página do item simplificado
dc.creatorAline Ester da Silva Cruzlopes
dc.creatorLarissa Fortunato Araújo
dc.creatorRenata Bertazzi Levy
dc.creatorSandhi Maria Barreto
dc.creatorLuana Giatti Gonçalves
dc.date.accessioned2023-09-28T21:33:26Z
dc.date.accessioned2025-09-09T01:20:34Z
dc.date.available2023-09-28T21:33:26Z
dc.date.issued2019-02-07
dc.format.mimetypepdf
dc.identifier.doi10.1590/1516-3180.2018.0363070219
dc.identifier.issn18069460
dc.identifier.urihttps://hdl.handle.net/1843/59011
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofSao Paulo Medical Journal
dc.rightsAcesso Aberto
dc.subjectDiet Therapy
dc.subjectC-Reactive Protein
dc.subjectInflammation
dc.subjectObesity
dc.subjectCross-Sectional Studies
dc.subject.otherDiet
dc.subject.otherC-Reactive Protein
dc.subject.otherInflammation
dc.subject.otherObesity
dc.subject.otherCross-Sectional Studies
dc.titleAssociation between consumption of ultra-processed foods and serum c-reactive protein levels: cross-sectional results from the elsa-brasil study
dc.typeArtigo de periódico
local.citation.epage176
local.citation.issue2
local.citation.spage169
local.citation.volume137
local.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 adiposity
local.publisher.countryBrasil
local.publisher.departmentMED - DEPARTAMENTO DE MEDICINA PREVENTIVA SOCIAL
local.publisher.initialsUFMG
local.url.externahttps://pubmed.ncbi.nlm.nih.gov/31314878/

Arquivos

Pacote original

Agora exibindo 1 - 1 de 1
Imagem de Miniatura
Nome:
Association between consumption of ultra-processed pdfa.pdf
Tamanho:
165.66 KB
Formato:
Adobe Portable Document Format
Baixar

Licença do pacote

Agora exibindo 1 - 1 de 1
Imagem de Miniatura
Nome:
License.txt
Tamanho:
1.99 KB
Formato:
Plain Text
Descrição:
Baixar

Coleções

Artigo de Periódico

Logo UFMG