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

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 enr...

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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
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Language:English
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Blood pressure
Hypertension
Processed foods
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container_title Journal of epidemiology and community health (1979)
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creator Lima, R
Moreira, L
Rossato, S
Silva, R
Fuchs, S
description 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
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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&lt;0.01) and 6.3±2.3 in DBP (p=0.02), controlled for age, gender and the consumption of both unprocessed and culinary food. No difference was observed for the 2nd and 3rd quartiles vs de 1st one.ConclusionThe ultra-processed foods consumption can affect SBP and DBP of hypertensive individuals.</description><identifier>ISSN: 0143-005X</identifier><identifier>EISSN: 1470-2738</identifier><identifier>DOI: 10.1136/jech.2011.142976i.90</identifier><identifier>CODEN: JECHDR</identifier><language>eng</language><publisher>London: BMJ Publishing Group Ltd</publisher><subject>Blood pressure ; Hypertension ; Processed foods</subject><ispartof>Journal of epidemiology and community health (1979), 2011-08, Vol.65 (Suppl 1), p.A263-A263</ispartof><rights>2011, Published by the BMJ Publishing Group Limited. For permission to use (where not already granted under a licence) please go to http://group.bmj.com/group/rights-licensing/permissions.</rights><rights>Copyright: 2011 (c) 2011, Published by the BMJ Publishing Group Limited. 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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&lt;0.01) and 6.3±2.3 in DBP (p=0.02), controlled for age, gender and the consumption of both unprocessed and culinary food. 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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&lt;0.01) and 6.3±2.3 in DBP (p=0.02), controlled for age, gender and the consumption of both unprocessed and culinary food. No difference was observed for the 2nd and 3rd quartiles vs de 1st one.ConclusionThe ultra-processed foods consumption can affect SBP and DBP of hypertensive individuals.</abstract><cop>London</cop><pub>BMJ Publishing Group Ltd</pub><doi>10.1136/jech.2011.142976i.90</doi><oa>free_for_read</oa></addata></record>
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subjects Blood pressure
Hypertension
Processed foods
title P2-155 Consumption of ultra-processed food is associated with blood pressure in hypertensive individuals
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