Ultra-processed foods increase noncommunicable chronic disease risk
Jardim MZ, Costa BVL, Pessoa MC, Duarte CK
Nutrition research (New York, N.Y.) · 51 citas
Etiquetas de revisión
Financiación no declaradaDatos neutrales que nuestra revisión registró sobre cómo se hizo este estudio. Describen el método, nunca si nos gusta el resultado.
Cómo se estudió
- Diseño
- Revisión sistemática (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Eventos clínicos como enfermedad o muerte
- Consumo medido con
- No se indica
Quién lo pagó
- Financiación
- Financiación no declarada
Publicación
- Publicado
- 2021-09-11 · Nutr Res · vol. 95 · págs. 19–34
- Editorial
- Elsevier BV
- Citado
- 83 citas · más que el 99% de estudios similares · 10.7× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 88 trabajos
- Acceso
- De pago
- Áreas de investigación
- Consumer Attitudes and Food Labeling · Nutritional Studies and Diet · Global Public Health Policies and Epidemiology
- Palabras clave
- ultra-processed foods, non-communicable diseases, NOVA classification, processed foods, minimally processed foods, unprocessed foods, obesity, hypertension, diabetes mellitus, dyslipidemia, dietary habits, food policy
- MeSH
- humans, chronic disease, diet, energy intake, food handling, fast foods, noncommunicable diseases
4 autores
- Mariana Zogbi Jardim🇧🇷Universidade Federal de Minas Gerais
- Bruna Vieira de Lima Costa🇧🇷Universidade Federal de Minas Gerais
- Milene Cristine Pessoa🇧🇷Universidade Federal de Minas Gerais
- Camila Kümmel Duarte🇧🇷 · autor de correspondenciaUniversidade Federal de Minas Gerais
Resumen
El texto original del estudio, en el idioma en que se publicó.
Several studies have associated the food processing classification - NOVA - and health, but this is not true for all noncommunicable chronic diseases (NCDs). This study aimed to systematically review the association between the intake of NOVA food groups and NCDs. We hypothesized that ultra-processed foods and drinks (UPFD) and processed foods (PF) could increase the risk of NCDs, and that unprocessed (UPF) and minimally processed foods (MPF) may provide protection. We carried out a systematic review of observational studies in January 2021. Searches were performed in SCOPUS, MEDLINE (via PubMed), EMBASE, WEB OF SCIENCE, SCIELO, related articles, hand-searching of reference lists, and direct author contact. In all, 2217 citations were identified and 38 articles met the eligibility criteria for inclusion in this systematic review. Among the analyzed food groups, higher UPFD consumption was positively associated with obesity and associated with the development of all NCDs, mainly hypertension, diabetes and dyslipidemia. However, only a few studies have demonstrated the protective effect of natural foods and MPF consumption on the occurrence of NCDs. In conclusion, UPF may increase the risk of NCDs, and natural foods and MPF may reduce it. Our results reinforce the need for the implementation of policies to mitigate the intake of UPF by the population, as it would improve the quality of the dietary patterns, and directly impact on the incidence of NCDs.
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