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

ABSTRACT:

Objective

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

Design

Longitudinal study in which food consumption was evaluated according to the percentage contribution of daily energetic intake (%/d) of each NOVA classification group (unprocessed/minimally processed foods and culinary preparations (U/MPF&CP); processed foods and ultra-processed foods (UPF)). Hypertension was defined according to American College of Cardiology/American Heart Association (ACC/AHA) criteria. Adjusted relative risks (RR) and their 95% confidence intervals (95 % CI) were estimated by Poisson regression models with robust variances.

Setting

Brazil.

Participants

1221 graduates classified

SUBMITTER: Rezende-Alves K 

PROVIDER: S-EPMC10195226 | biostudies-literature | 2021 Sep

REPOSITORIES: biostudies-literature