The role of food processing in the inflammatory potential of diet during pregnancy
AUTOR(ES)
Silva, Carolina Assis
FONTE
Rev. Saúde Pública
DATA DE PUBLICAÇÃO
20/12/2019
RESUMO
ABSTRACT 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.
Documentos Relacionados
- Effects of Diet During Pregnancy on Development of Rickets in Offspring
- Potential of essential fatty acid deficiency with extremely low fat diet in lipoprotein lipase deficiency during pregnancy: A case report
- DIET AND NUTRITION: NUTRITIONAL REQUIREMENTS DURING PREGNANCY *
- Potential role of macrophages as immunoregulators of pregnancy
- Association of dietary patterns and degree of food processing with feelings of depression in pregnancy