The degree of food processing can influence serum fatty acid and lipid profiles in women with severe obesity.

ABSTRACT:

Background

The increase in the prevalence of obesity is associated with the increase in the consumption of ultra-processed foods and may be related to the increase in the disorders involving metabolism and the transport and storage of fatty acids.

Objective

To evaluate the effect of processed food consumption according to the degree of processing on the serum fatty acid levels and lipid profile of women with severe obesity.

Methods

This was a cross-sectional study. Data were collected from anthropometric assessments, the food frequency questionnaire (FFQ), and blood tests for lipidogram studies and serum fatty acid measurements. The foods consumed were identified through the FFQ and classified according to the degree of processing based on the NOVA rating, and the fre

SUBMITTER: Lopes KLS 

PROVIDER: S-EPMC10541961 | biostudies-literature | 2023

REPOSITORIES: biostudies-literature