Please use this identifier to cite or link to this item: https://observatorio.fm.usp.br/handle/OPI/35850
Title: Ultra-processed food consumption associates with higher cardiovascular risk in rheumatoid arthritis
Authors: SMAIRA, Fabiana InfanteMAZZOLANI, Bruna CarusoPECANHA, TiagoSANTOS, Kamila Meireles dosREZENDE, Diego Augusto NunesARAUJO, Maria EugeniaBONFIGLIOLI, KarinaSCAGLIUSI, Fernanda BaezaBENATTI, Fabiana BragaPINTO, Ana Lucia de SaLIMA, Fernanda RodriguesPEREIRA, Rosa Maria R.ROSCHEL, HamiltonGUALANO, BrunoPINTO, Ana Jessica
Citation: CLINICAL RHEUMATOLOGY, v.39, n.5, p.1423-1428, 2020
Abstract: To investigate the association between food consumption stratified by processing level and cardiovascular risk factors in rheumatoid arthritis. In this cross-sectional study, 56 patients (age: 62.5 +/- 7.9 years, BMI: 28.4 +/- 5.1 kg/m(2)) had food consumption evaluated according to the processing level (e.g., unprocessed or minimally processed foods, processed foods, and ultra-processed foods) and associated with cardiovascular risk factors. The most prevalent food processing level was unprocessed or minimally processed foods (42.6 +/- 12.6% of total energy intake [TEI]), followed by processed (24.2 +/- 11.9%TEI), ultra-processed (18.1 +/- 11.8%TEI), and culinary ingredients (15.1 +/- 6.4%TEI). Adjusted regression models showed that higher consumption of ultra-processed foods was positively associated with Framingham risk score (beta = 0.06, CI: 95% 0.001, 0.11, p = 0.045) and glycated hemoglobin (beta = 0.04, CI: 95% 0.01, 0.08, p = 0.021). In contrast, higher consumption of unprocessed or minimally processed foods was associated with lower 10-year risk of developing cardiovascular diseases (beta = -0.05, CI: 95% - 0.09, -0.003, p = 0.021) and LDL (beta = -1.09, CI: 95% - 1.94, -0.24, p = 0.013). Patients with rheumatoid arthritis consuming more ultra-processed foods showed worse metabolic profile, whereas those consuming more unprocessed or minimally processed foods had lower cardiovascular risks. A food pattern characterized by a high ultra-processed food consumption appears to emerge as a novel, modifiable risk factor for cardiovascular diseases in rheumatoid arthritis.
Appears in Collections:

Artigos e Materiais de Revistas Científicas - FM/MCM
Departamento de Clínica Médica - FM/MCM

Artigos e Materiais de Revistas Científicas - HC/ICHC
Instituto Central - HC/ICHC

Artigos e Materiais de Revistas Científicas - LIM/17
LIM/17 - Laboratório de Investigação em Reumatologia

Artigos e Materiais de Revistas Científicas - ODS/03


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