Consumption of ultra-processed foods and relationship with sodium and potassium excretion: A cross-sectional study

• Tipo: Artigo em Revista Científica Internacional
• Data: 2024

Autores

Anjos, Inês (Autor) FCNAUP; Silva-Santos, T (Autor) Outra; Moreira, Pedro (Autor) FCNAUP; Padrão, Patrícia (Autor) FCNAUP; Pinho, Olívia (Autor) FCNAUP; Gonçalves, C. (Autor) Outra

Revista

Título: Revista Espanola de Nutricion Humana y Dietetica

ISSN: 2173-1292

Editora: Elsevier

Indexação

ISI Web of Knowledge - 0 Citações

Scopus - 0 Citações

Classificação Científica

CORDIS: Ciências da Saúde

FOS: Ciências médicas e da saúde

Projetos Associados

iMC Salt - iMC Salt - Desenvolvimento de equipamento inovador para Monitorizar e Controlar a adição de SAL - impacto no consumo

Outras Informações

ID Authenticus: P-010-G5X

DOI: 10.14306/renhyd.28.2.2140

Abstract (EN): <jats:p>Introduction: Higher consumption of ultra-processed foods (UPF) had been associated with higher risk of non-communicable diseases (NCD) and NCD-promoting nutrient profile such as high sodium content and low potassium content. The objective of the study was to evaluate the level of food processing according to the NOVA classification and its relationship with sodium and potassium intake estimated by 24-hour urinary excretion. Methods: This is a cross-sectional study. Data collection included 107 workers from a public university (51.4% female; mean age 47 years) participating in an iMC Salt clinical trial). A 24-hour urinary collection was used to estimate sodium and potassium intake, validated by the creatinine coefficient. The corresponding 24-hour dietary recall was used to assess food intake and foods were categorized using the NOVA classification according to the degree and purpose of processing, into four groups. Nutri-score was also used to categorize UPF and provide more information about the nutritional quality of products. Results: The largest energy contribution came from the group of unprocessed or minimally processed foods (51.6%), followed by UPF (24%), processed foods (21.8%) and processed culinary ingredients (2.6%). Individuals with the lowest caloric contribution of the consumption of UPF had higher average values of potassium (K) intake (1438 vs 1136 mg/1000kcal; p=0.007), as individuals with the highest weight contribution of the consumption of unprocessed or minimally processed foods (1434 vs 1109 mg/1000kcal; p=0.010). For sodium (Na) intake no significant results were found between individuals with the lowest and the highest consumption of each NOVA group. Conclusions: Higher consumption of fresh or minimally processed foods and lower UPF intake were associated with higher K intake values. On the other hand, higher UPF intake was not associated with higher Na intake values. Funding: This work was supported by Fundação para a Ciência e Tecnologia by Grant POCI-01-0145-FEDER-029269) and by the European Regional Development Fund (ERDF) through NORTE 2020 (Northern Regional Operational Program 2014/2020) - NORTE-01-0145-FEDER-072687.</jats:p>

Idioma: Inglês

Tipo (Avaliação Docente): Científica