Consumption of foods according to their degree of processing in patients with established atherosclerosis disease

ABSTRACT The aim of the present study was to analyze the consumption of foods according to their degree of processing in patients with established atherosclerosis disease. A cross-sectional study was performed with 74 patients of the BALANCE Program trial, a randomized, multicenter and national clin...

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Autores principales:	Longo,Aline, Ribas,Bruna, Weber,Bernardete, Bertoldi,Eduardo, Borges,Lúcia, Abib,Renata
Lenguaje:	English
Publicado:	Sociedad Chilena de Nutrición, Bromatología y Toxicología 2020
Materias:	Cardiovascular diseases Diet Eating Food Food consumption
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182020000300351
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spelling	oai:scielo:S0717-751820200003003512020-06-22Consumption of foods according to their degree of processing in patients with established atherosclerosis diseaseLongo,AlineRibas,BrunaWeber,BernardeteBertoldi,EduardoBorges,LúciaAbib,Renata Cardiovascular diseases Diet Eating Food Food consumption ABSTRACT The aim of the present study was to analyze the consumption of foods according to their degree of processing in patients with established atherosclerosis disease. A cross-sectional study was performed with 74 patients of the BALANCE Program trial, a randomized, multicenter and national clinical trial occurring in Brazil. Body weight, height, waist circumference, blood pressure, lipid profile and fasting glucose were collected. Food intake was assessed with 24-h dietary recall. Consumption of nutrients was analyzed in quartiles of consumption of ultra-processed foods and their differences were obtained by one-way ANOVA with Tukey’s post hoc test. Half of consumed calories came from natural or minimally processed foods (50.9%), followed by ultra-processed food products (35.1%). The largest contribution in calories came from meats, cereals/roots/tubers, breads, and sweets. No significant difference was found in quartiles of consumption of ultra-processed foods. In this sample, consumption of processed/ultra-processed food was almost the same as natural/minimally processed foods. Preferential consumption of unprocessed/minimally processed foods should be more widely advocated by health professionals.info:eu-repo/semantics/openAccessSociedad Chilena de Nutrición, Bromatología y ToxicologíaRevista chilena de nutrición v.47 n.3 20202020-06-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182020000300351en10.4067/S0717-75182020000300351
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	Cardiovascular diseases Diet Eating Food Food consumption
spellingShingle	Cardiovascular diseases Diet Eating Food Food consumption Longo,Aline Ribas,Bruna Weber,Bernardete Bertoldi,Eduardo Borges,Lúcia Abib,Renata Consumption of foods according to their degree of processing in patients with established atherosclerosis disease
description	ABSTRACT The aim of the present study was to analyze the consumption of foods according to their degree of processing in patients with established atherosclerosis disease. A cross-sectional study was performed with 74 patients of the BALANCE Program trial, a randomized, multicenter and national clinical trial occurring in Brazil. Body weight, height, waist circumference, blood pressure, lipid profile and fasting glucose were collected. Food intake was assessed with 24-h dietary recall. Consumption of nutrients was analyzed in quartiles of consumption of ultra-processed foods and their differences were obtained by one-way ANOVA with Tukey’s post hoc test. Half of consumed calories came from natural or minimally processed foods (50.9%), followed by ultra-processed food products (35.1%). The largest contribution in calories came from meats, cereals/roots/tubers, breads, and sweets. No significant difference was found in quartiles of consumption of ultra-processed foods. In this sample, consumption of processed/ultra-processed food was almost the same as natural/minimally processed foods. Preferential consumption of unprocessed/minimally processed foods should be more widely advocated by health professionals.
author	Longo,Aline Ribas,Bruna Weber,Bernardete Bertoldi,Eduardo Borges,Lúcia Abib,Renata
author_facet	Longo,Aline Ribas,Bruna Weber,Bernardete Bertoldi,Eduardo Borges,Lúcia Abib,Renata
author_sort	Longo,Aline
title	Consumption of foods according to their degree of processing in patients with established atherosclerosis disease
title_short	Consumption of foods according to their degree of processing in patients with established atherosclerosis disease
title_full	Consumption of foods according to their degree of processing in patients with established atherosclerosis disease
title_fullStr	Consumption of foods according to their degree of processing in patients with established atherosclerosis disease
title_full_unstemmed	Consumption of foods according to their degree of processing in patients with established atherosclerosis disease
title_sort	consumption of foods according to their degree of processing in patients with established atherosclerosis disease
publisher	Sociedad Chilena de Nutrición, Bromatología y Toxicología
publishDate	2020
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182020000300351
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Consumption of foods according to their degree of processing in patients with established atherosclerosis disease

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