Food processing and cardiometabolic risk factors: a systematic review
Santos FSD, Dias MDS, Mintem GC, Oliveira IO, Gigante DP
Revista de saude publica · 49 citas
Cómo se estudió
- Diseño
- Revisión sistemática (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Marcadores de salud y funcionamiento
- Consumo medido con
- No se indica
Quién lo pagó
- Financiación
- Financiación independiente
- Gobierno
- Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
- Subvenciones
- Coordenação de Aperfeiçoamento de Pessoal de Nível Superior ((Code 001))
Según 1 financiador declarado y la declaración de financiación del texto completo.
Publicación
- Publicado
- 2020-08-03 · Rev Saude Publica · vol. 54 · pág. 70
- Editorial
- University of São Paulo
- Citado
- 86 citas · más que el 93% de estudios similares · 3.0× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 46 trabajos
- Acceso
- Acceso abierto (revista) · CC-BY
- Áreas de investigación
- Consumer Attitudes and Food Labeling · Nutritional Studies and Diet · Obesity, Physical Activity, Diet
- Palabras clave
- Overweight, Medicine, Metabolic syndrome, Obesity, Environmental health, Food processing, Epidemiology, Diabetes mellitus, Blood pressure, Gerontology, Food science, Internal medicine, Endocrinology, Biology
- MeSH
- humans, cardiovascular diseases, metabolic diseases, risk factors, adult, aged, brazil, fast foods
5 autores
- Francine Silva dos Santos🇧🇷Universidade Federal de Pelotas
- Mariane da Silva Dias🇧🇷Universidade Federal de Pelotas
- Gicele Costa Mintem🇧🇷Universidade Federal de Pelotas
- Isabel Oliveira🇧🇷Universidade Federal de Pelotas
- Denise Petrucci Gigante🇧🇷Universidade Federal de Pelotas
Resumen
El texto original del estudio, en el idioma en que se publicó.
OBJECTIVE To systematically review the evidence for the association between food consumption according to processing and cardiometabolic factors in adults and/or the elderly. METHOD Two independent evaluators analyzed the electronic databases PubMed, Web of Science and Lilacs until December 2018. We used the following terms: (convenience foods OR food processing OR highly-processed OR industrialized foods OR minimally-processed OR prepared foods OR processed foods OR ultra-processed OR ultraprocessed OR ultra processed OR unprocessed) AND (metabolic syndrome OR hypertension OR blood pressure OR diabetes mellitus OR glucose OR glycaemia OR insulin OR cholesterol OR triglycerides OR blood lipids OR overweight OR obesity) AND (adult OR adults OR adulthood OR aged OR elderly OR old). We assessed methodological and evidence qualities, and also extracted information for the qualitative synthesis from the selected studies. RESULTS Of the 6,423 studies identified after removing duplicates, eleven met the eligibility criteria. The main food classification we used was Nova. The consumption of ultra-processed foods was positively associated with overweight and obesity, high blood pressure and metabolic syndrome. All articles included met more than 50% of the methodological quality criteria. The quality of evidence was considered moderate for the outcome overweight and obesity and weak for hypertension and metabolic syndrome. CONCLUSIONS The Nova food classification stands out in the area of nutritional epidemiology when assessing the effects of food processing on health outcomes. Although caution is required in the interpretation, the results indicated that the consumption of ultra-processed foods can have an unfavorable impact in the health of individuals.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial (CC BY).
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