The role of food processing in the inflammatory potential of diet during pregnancy

The aim was to investigate the relationship between the energy contribution (E%) of foods according to the degree of industrial processing and the energy-adjusted dietary inflammatory index (E-DII) in pregnancy. Two 24-hour dietary recalls were obtained from each of the 784 pregnant women. Adjusted...

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Detalles Bibliográficos
Autores principales: Silva, Carolina Assis, Santos, Izabela da Silva, Shivappa, Nitin, Hebert, James R., Crivellenti, Lívia Castro, Sartorelli, Daniela Saes
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Faculdade de Saúde Pública da Universidade de São Paulo 2019
Materias:
Brief Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6919278/
https://www.ncbi.nlm.nih.gov/pubmed/31859905
http://dx.doi.org/10.11606/S1518-8787.2019053001154
Descripción
Sumario:The aim was to investigate the relationship between the energy contribution (E%) of foods according to the degree of industrial processing and the energy-adjusted dietary inflammatory index (E-DII) in pregnancy. Two 24-hour dietary recalls were obtained from each of the 784 pregnant women. Adjusted linear regression models allowed observing an inverse association between E-DII scores and E% from minimally processed foods β = -0.049 (95%CI -0.055– -0.042) and a direct association with the E% of ultra-processed foods β = 0.052 (95%CI 0.045–0.058), indicating a relationship between the dietary inflammatory potential and the degree of industrial processing of foods.

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