Year of publication
One food frequency
Age group of participant
Adults/Mean = 35,2
Food processing and risk of hypertension: Cohort of Universities of Minas Gerais, Brazil (CUME Project)
Analyze the association between food consumption according to the degree of processing and incidence of hypertension in CUME project participants.
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).
Rezende-Alves K, Hermsdorff HHM, Miranda AES.
Public Health Nutrition