Impact of ultra-processed foods on dietary micronutrient content in patients with cardiovascular disease / Impacto de alimentos ultraprocessados sobre o teor de micronutrientes da dieta de pacientes com doença cardiovascular

• Autor(a) principal: Lima, Bruna Novato de Braga Mello
• Data de Publicação: 2021
• Outros Autores: Gapanowicz, Débora Pinto, Santos, Michelle Ribeiro, Moreira, Annie Seixas Bello
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Brazilian Journal of Health Review
• Texto Completo: https://ojs.brazilianjournals.com.br/ojs/index.php/BJHR/article/view/30535
• topic: Cardiovascular Diseases; Dietary Assessment; Assessment Of Ultra-Processed Food Intake.

Background: Cardiovascular diseases (CVDs) are a global public health problem. Dietary patterns can modulate different aspects of the atherosclerotic process and cardiovascular risk factors. The analysis of ultra-processed foods (UPF) consumption has been an important indicator of diet quality.Objective: The aim of this study was to evaluate food intake according to levels of processing and investigate the association between UPF consumption and dietary inadequacy in patients with coronary artery disease.Methods: Cross-sectional study with 276 patients in tertiary prevention of CVDs. Clinical, anthropometric and laboratory evaluations were performed. Food intake was evaluated in relation to macronutrients and micronutrients, and the consumed food items classified according to NOVA. The Kruskal-Wallis tests were used and p<0.05 level of significance adopted. Analyses were performed using the SPSS statistical package.Results: The mean age of participants was 64.8 (± 8.9), mostly males (61.2%). UPF intake represented only 16.6% of the daily caloric intake. Participants showed low consumption of all micronutrients evaluated, mainly Potassium with 100%, Vitamin E with 98.9% and Magnesium with 96% of inadequacy. Patients in the highest tertile of ultraprocessed consumption had higher carbohydrates (P = 0.040) and saturated fatty acids (P = 0.043) intake, and lower intake of Potassium (P = 0.017), Vitamin B2 (P = 0.036), Vitamin C (P = 0.027), Magnesium (P = 0.001), Zinc (P = 0.001) and Selenium (P = 0.001).Conclusion: Coronary artery disease patients have low intake of UPF, however a high inadequacy in the dietary lipid profile and a low micronutrient intake.