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DC Field | Value | Language |
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dc.contributor | Sistema FMUSP-HC: Faculdade de Medicina da Universidade de São Paulo (FMUSP) e Hospital das Clínicas da FMUSP | |
dc.contributor.author | SMAIRA, Fabiana Infante | |
dc.contributor.author | MAZZOLANI, Bruna Caruso | |
dc.contributor.author | PECANHA, Tiago | |
dc.contributor.author | SANTOS, Kamila Meireles dos | |
dc.contributor.author | REZENDE, Diego Augusto Nunes | |
dc.contributor.author | ARAUJO, Maria Eugenia | |
dc.contributor.author | BONFIGLIOLI, Karina | |
dc.contributor.author | SCAGLIUSI, Fernanda Baeza | |
dc.contributor.author | BENATTI, Fabiana Braga | |
dc.contributor.author | PINTO, Ana Lucia de Sa | |
dc.contributor.author | LIMA, Fernanda Rodrigues | |
dc.contributor.author | PEREIRA, Rosa Maria R. | |
dc.contributor.author | ROSCHEL, Hamilton | |
dc.contributor.author | GUALANO, Bruno | |
dc.contributor.author | PINTO, Ana Jessica | |
dc.date.accessioned | 2020-06-01T14:46:42Z | - |
dc.date.available | 2020-06-01T14:46:42Z | - |
dc.date.issued | 2020 | |
dc.identifier.citation | CLINICAL RHEUMATOLOGY, v.39, n.5, p.1423-1428, 2020 | |
dc.identifier.issn | 0770-3198 | |
dc.identifier.uri | https://observatorio.fm.usp.br/handle/OPI/35850 | - |
dc.description.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. | eng |
dc.description.sponsorship | Fundacao de Amparo a Pesquisa do Estado de Sao Paulo (FAPESP)Fundacao de Amparo a Pesquisa do Estado de Sao Paulo (FAPESP) [2017/17837-1, 2016/23319-0, 2017/13552-2, 2015/26937-4] | |
dc.description.sponsorship | Conselho Nacional de Desenvolvimento Cientifico e Tecnologico (CNPq)National Council for Scientific and Technological Development (CNPq) [301571/2017-1, 309514/2018-5] | |
dc.language.iso | eng | |
dc.publisher | SPRINGER LONDON LTD | eng |
dc.relation.ispartof | Clinical Rheumatology | |
dc.rights | restrictedAccess | eng |
dc.subject | Cardiometabolic risk factors | eng |
dc.subject | Diet | eng |
dc.subject | NOVA classification | eng |
dc.subject | Nutrition | eng |
dc.subject | Ultra-processed food | eng |
dc.title | Ultra-processed food consumption associates with higher cardiovascular risk in rheumatoid arthritis | eng |
dc.type | article | eng |
dc.rights.holder | Copyright SPRINGER LONDON LTD | eng |
dc.identifier.doi | 10.1007/s10067-019-04916-4 | |
dc.identifier.pmid | 31902026 | |
dc.subject.wos | Rheumatology | eng |
dc.type.category | original article | eng |
dc.type.version | publishedVersion | eng |
hcfmusp.author.external | SMAIRA, Fabiana Infante:Univ Sao Paulo, Appl Physiol & Nutr Res Grp, Lab Assessment & Conditioning Rheumatol, Hosp Clin HCFMUSP,Fac Med FMUSP, Av Dr Arnaldo 455, BR-01246903 Sao Paulo, SP, Brazil | |
hcfmusp.author.external | MAZZOLANI, Bruna Caruso:Univ Sao Paulo, Appl Physiol & Nutr Res Grp, Lab Assessment & Conditioning Rheumatol, Hosp Clin HCFMUSP,Fac Med FMUSP, Av Dr Arnaldo 455, BR-01246903 Sao Paulo, SP, Brazil | |
hcfmusp.author.external | PECANHA, Tiago:Univ Sao Paulo, Appl Physiol & Nutr Res Grp, Lab Assessment & Conditioning Rheumatol, Hosp Clin HCFMUSP,Fac Med FMUSP, Av Dr Arnaldo 455, BR-01246903 Sao Paulo, SP, Brazil | |
hcfmusp.author.external | SANTOS, Kamila Meireles dos:Univ Sao Paulo, Appl Physiol & Nutr Res Grp, Lab Assessment & Conditioning Rheumatol, Hosp Clin HCFMUSP,Fac Med FMUSP, Av Dr Arnaldo 455, BR-01246903 Sao Paulo, SP, Brazil | |
hcfmusp.author.external | REZENDE, Diego Augusto Nunes:Univ Sao Paulo, Appl Physiol & Nutr Res Grp, Lab Assessment & Conditioning Rheumatol, Hosp Clin HCFMUSP,Fac Med FMUSP, Av Dr Arnaldo 455, BR-01246903 Sao Paulo, SP, Brazil | |
hcfmusp.author.external | ARAUJO, Maria Eugenia:Univ Sao Paulo, Appl Physiol & Nutr Res Grp, Lab Assessment & Conditioning Rheumatol, Hosp Clin HCFMUSP,Fac Med FMUSP, Av Dr Arnaldo 455, BR-01246903 Sao Paulo, SP, Brazil | |
hcfmusp.author.external | SCAGLIUSI, Fernanda Baeza:Univ Sao Paulo, Sch Publ Hlth, Dept Nutr, Av Dr Arnaldo 715, BR-01246904 Sao Paulo, SP, Brazil | |
hcfmusp.author.external | BENATTI, Fabiana Braga:Univ Estadual Campinas, Sch Appl Sci, R Pedro Zaccaria 1300, BR-13484350 Limeira, SP, Brazil | |
hcfmusp.author.external | ROSCHEL, Hamilton:Univ Sao Paulo, Appl Physiol & Nutr Res Grp, Lab Assessment & Conditioning Rheumatol, Hosp Clin HCFMUSP,Fac Med FMUSP, Av Dr Arnaldo 455, BR-01246903 Sao Paulo, SP, Brazil | |
hcfmusp.author.external | PINTO, Ana Jessica:Univ Sao Paulo, Appl Physiol & Nutr Res Grp, Lab Assessment & Conditioning Rheumatol, Hosp Clin HCFMUSP,Fac Med FMUSP, Av Dr Arnaldo 455, BR-01246903 Sao Paulo, SP, Brazil | |
hcfmusp.description.beginpage | 1423 | |
hcfmusp.description.endpage | 1428 | |
hcfmusp.description.issue | 5 | |
hcfmusp.description.volume | 39 | |
hcfmusp.origem | WOS | |
hcfmusp.origem.id | WOS:000505408800003 | |
hcfmusp.origem.id | 2-s2.0-85077558701 | |
hcfmusp.publisher.city | LONDON | eng |
hcfmusp.publisher.country | ENGLAND | eng |
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hcfmusp.relation.reference | Subcommittee on Upper Reference Levels of Nutrients | eng |
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dc.description.index | MEDLINE | eng |
dc.identifier.eissn | 1434-9949 | |
hcfmusp.citation.scopus | 13 | - |
hcfmusp.scopus.lastupdate | 2024-03-29 | - |
Appears in Collections: | Artigos e Materiais de Revistas Científicas - FM/MCM Artigos e Materiais de Revistas Científicas - HC/ICHC Artigos e Materiais de Revistas Científicas - LIM/17 Artigos e Materiais de Revistas Científicas - ODS/03 |
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