Data

Year of publication

2020

Type

Quantitative

Design

Longitudinal

Classification

NOVA

Country studied

Brazil

Data

Primary

Data Collected

One food frequency

Study setting

Online

Age group of participant

Adults/Mean = 35,2

Participant sex

Mixed

Target population

General

Sample size

n=1221 (participants)

Food processing and risk of hypertension: Cohort of Universities of Minas Gerais, Brazil (CUME Project)

Goal

Analyze the association between food consumption according to the degree of processing and incidence of hypertension in CUME project participants.

Results

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).

Authors

Rezende-Alves K, Hermsdorff HHM, Miranda AES.

Journal

Public Health Nutrition

DOI