The role of food processing in the inflammatory potential of diet during pregnancy

Autores

DOI:

https://doi.org/10.11606/S1518-8787.2019053001154

Palavras-chave:

Prenatal Nutrition, Food Consumption, Energy Intake, Industrialized Foods

Resumo

The aim was to investigate the relationship between the energy contribution (E%) of foods according to the degree of industrial processing and the energy-adjusted dietary inflammatory index (E-DII) in pregnancy. Two 24-hour dietary recalls were obtained from each of the 784 pregnant women. Adjusted linear regression models allowed observing an inverse association between E-DII scores and E% from minimally processed foods β = -0.049 (95%CI -0.055– -0.042) and a direct association with the E% of ultra-processed foods β = 0.052 (95%CI 0.045–0.058), indicating a relationship between the dietary inflammatory potential and the degree of industrial processing of foods.

Publicado

2019-12-17

Edição

Seção

Comunicação Breve

Como Citar

Silva, C. A., Santos, I. da S., Shivappa, N., Hebert, J. R., Crivellenti, L. C., & Sartorelli, D. S. (2019). The role of food processing in the inflammatory potential of diet during pregnancy. Revista De Saúde Pública, 53, 113. https://doi.org/10.11606/S1518-8787.2019053001154