Departamento de Nutrição, Escola de Enfermagem, Universidade Federal de Minas Gerais, Brazil.
Health Science - Child and Adolescent Health, Universidade Federal de Minas Gerais, Brazil.
Nutrition. 2022 May;97:111603. doi: 10.1016/j.nut.2022.111603. Epub 2022 Jan 22.
The aim of this study was to evaluate the association between the food consumption of pregnant women and the degree of industrial processing using the Energy-Adjusted Dietary Inflammatory Index (E-DII).
This was a cross-sectional study of 237 women in the immediate postpartum period, ages 19 to 43. Sociodemographic, anthropometric, and food consumption information related to the gestational period were collected. A semiquantitative food frequency questionnaire was used to determine the contribution of each food processing category to the energetic consumption. Using the calculation of the E-DII score (divided into quartiles), 27 dietary parameters were considered. Kruskal-Wallis, Mann-Whitney, and χ tests, as well as ordinal multinomial logistic regression models, were used.
The increase in E-DII score was associated with an increase in the consumption of ultra-processed foods (quartile 1: 10.42% [0.00%-44.63%] < quartile 4: 34.17% [2.72%-74.90%]; P < 0.001) and a reduction in the consumption of unprocessed and minimally processed foods (quartile 1: 64.59% [34.08%-88.32%] > quartile 4: 44.64% [16.15%-70.59%]; P < 0.001). In the final regression model, women classified in the fourth quartile (most proinflammatory) were more likely to have a higher consumption of ultra-processed (odds ratio: 1.15; 95% confidence interval, 1.10-1.20) and processed products (odds ratio: 1.07; 95% confidence interval, 1.02-1.13). There was no association with gestational, sociodemographic, and maternal nutritional status information.
The increase in the consumption of foods with a higher degree of processing is associated with a more proinflammatory potential of the maternal diet.
本研究旨在使用能量调整后的饮食炎症指数（E-DII）评估孕妇的食物消费与加工程度之间的关联。
这是一项对 237 名年龄在 19 至 43 岁的产后即刻期女性的横断面研究。收集了与妊娠期间相关的社会人口统计学、人体测量学和食物消费信息。使用半定量食物频率问卷来确定每个食品加工类别对能量摄入的贡献。通过 E-DII 评分（分为四分位数）的计算，考虑了 27 种饮食参数。使用 Kruskal-Wallis、Mann-Whitney 和 χ 检验以及有序多项逻辑回归模型。
E-DII 评分的增加与超加工食品消费的增加相关（四分位数 1：10.42%[0.00%-44.63%] < 四分位数 4：34.17%[2.72%-74.90%]；P<0.001），而未加工和最低限度加工食品的消费减少（四分位数 1：64.59%[34.08%-88.32%]>四分位数 4：44.64%[16.15%-70.59%]；P<0.001）。在最终回归模型中，被分类为第四四分位数（最具促炎作用）的女性更有可能超加工（优势比：1.15；95%置信区间，1.10-1.20）和加工产品（优势比：1.07；95%置信区间，1.02-1.13）的消费更高。与妊娠、社会人口统计学和产妇营养状况信息没有关联。
加工程度较高的食物消费增加与母体饮食的促炎潜力增加相关。
