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The Role of Food Processing in the Inflammatory Potential of Diet During Pregnancy

Overview
Journal Rev Saude Publica
Specialty Public Health
Date 2019 Dec 21
PMID 31859905
Citations 6
Authors
Carolina Assis Silva
Izabela da Silva Santos
Nitin Shivappa
James R Hebert
Livia Castro Crivellenti
Daniela Saes Sartorelli
Affiliations
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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.

Citing Articles

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Nutrition research challenges for processed food and health.

Gibney M, Forde C Nat Food. 2023; 3(2):104-109.

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Low-Grade Inflammation and Ultra-Processed Foods Consumption: A Review.

Tristan Asensi M, Napoletano A, Sofi F, Dinu M Nutrients. 2023; 15(6).

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Associations of ultra-processed food intake with maternal weight change and cardiometabolic health and infant growth.

Cummings J, Lipsky L, Schwedhelm C, Liu A, Nansel T Int J Behav Nutr Phys Act. 2022; 19(1):61.

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Pre-Gestational Consumption of Ultra-Processed Foods and Risk of Gestational Diabetes in a Mediterranean Cohort. The SUN Project.

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