Department of Medicine and Nursing, Federal University of Viçosa, Viçosa, MG, Brazil.
Department of Nutrition and Health, Federal University of Viçosa, Viçosa, MG, Brazil.
Public Health Nutr. 2021 Sep;24(13):4071-4079. doi: 10.1017/S1368980020002074. Epub 2020 Aug 6.
To analyse the association between food consumption according to the degree of processing and incidence of hypertension in CUME project participants.
Longitudinal study in which food consumption was evaluated according to the percentage contribution of daily energetic intake (%/d) of each NOVA classification group (unprocessed/minimally processed foods and culinary preparations (U/MPF&CP); processed foods and ultra-processed foods (UPF)). Hypertension was defined according to American College of Cardiology/American Heart Association (ACC/AHA) criteria. Adjusted relative risks (RR) and their 95% confidence intervals (95 % CI) were estimated by Poisson regression models with robust variances.
Brazil.
1221 graduates classified as non-hypertensive at baseline and monitored for 2 years.
Daily energetic percentage from each group according to degree of processing was 64·3 (sd 12) % for U/MPF&CP; 9·9 (sd 5·8) % for processed foods and 25·8 (sd 11) % for UPF. Incidence of hypertension was high (152/1000 person-years; n 113, 193/1000 person-years in males and n 257, 138/1000 person-years in females). After adjusting for potential confounders, participants in the upper quintile of daily energetic intake of U/MPF&CP presented a reduced risk of hypertension (RR: 0·72; 95 % CI 0·52, 0·98), while those in the upper quintile of daily energetic intake of UPF presented an increased risk of the outcome (RR: 1·35; 95 % CI 1·01, 1·81).
In this prospective cohort of Brazilian middle-aged adult university graduates, the highest consumptions of U/MPF&CP and UPF were associated with, respectively, reduced and increased risk of hypertension. Additional longitudinal studies are needed to confirm our results.
分析根据加工程度摄入食物与 CUME 项目参与者高血压发病之间的相关性。
这是一项纵向研究，根据新食品分类（NOVA）每个分类组（未加工/最低限度加工食品和烹饪准备食品（U/MPF&CP）；加工食品和超加工食品（UPF））占每日能量摄入（%/d）的比例评估食物摄入。根据美国心脏病学会/美国心脏协会（ACC/AHA）标准定义高血压。采用泊松回归模型和稳健方差估计调整后的相对风险（RR）及其 95%置信区间（95%CI）。
巴西。
1221 名基线时被归类为非高血压的毕业生，随访 2 年。
根据加工程度，每组每日能量百分比分别为 U/MPF&CP 组 64.3（sd 12）%；加工食品组 9.9（sd 5.8）%；UPF 组 25.8（sd 11）%。高血压发病率较高（152/1000 人年；n 113，男性 193/1000 人年，n 257，女性 138/1000 人年）。在调整了潜在混杂因素后，U/MPF&CP 组每日能量摄入最高五分位的参与者高血压发病风险降低（RR：0.72；95%CI 0.52，0.98），而 UPF 组每日能量摄入最高五分位的参与者高血压发病风险增加（RR：1.35；95%CI 1.01，1.81）。
在这项巴西中年成年大学毕业生的前瞻性队列研究中，U/MPF&CP 和 UPF 的最高摄入量分别与高血压发病风险降低和增加相关。需要进一步的纵向研究来证实我们的结果。
