P2-155 Consumption of ultra-processed food is associated with blood pressure in hypertensive individuals

• Published in: Journal of epidemiology and community health (1979) 2011-08, Vol.65 (Suppl 1), p.A263-A263
• Main Authors: Lima, R, Moreira, L, Rossato, S, Silva, R, Fuchs, S
• Format: Article
• Language: English
• Subjects: Blood pressure; Hypertension; Processed foods
• ISSN: 0143-005X; 1470-2738
• DOI: 10.1136/jech.2011.142976i.90

IntroductionThe consumption of the ultra-processed food has been associated with a growing prevalence of chronic diseases.ObjectiveTo assess the effect of processed food consumption on systolic (SBP) and diastolic (DBP) blood pressure among hypertensive patients.MethodsThis cross-sectional study enrolled 125 patients, aged 30–80 years, followed-up on the outpatient Hypertension Clinic from a reference Center (Hospital de Clínicas de Porto Alegre), in southern Brazil. Food intake was assessed by 24-h dietary recall administered four times one week apart. Food items were aggregated by the types of processing into unprocessed (group 1), culinary foods (group 2), and ultra-processed foods (group 3). The intake was calculated by the number of items per group consumed daily and categorised in quartiles. Generalised Estimated Equation (GEE) was adopted in the analysis.ResultsThe consumption amount of unprocessed and culinary food was not associated with blood pressure. Among ultra-processed foods, the comparison between patients in the first and the forth quartile showed a difference of 15.8±4.0 mm Hg in SBP (p