Data
Year of publication
2020
Type
Quantitative
Design
Longitudinal
Classification
NOVA
Country studied
Brazil
Data
Primary
Data Collected
One food frequency
Study setting
Online
Age group of participant
Adults/Mean = 35,2
Participant sex
Mixed
Target population
General
Sample size
n=1221 (participants)
Food processing and risk of hypertension: Cohort of Universities of Minas Gerais, Brazil (CUME Project)
Goal
Analyze the association between food consumption according to the degree of processing and incidence of hypertension in CUME project participants.
Results
Daily energetic percentage from each group according to degree of processing was 64 · 3 ( sd 12)% for U / MPF & CP; 9 · 9 ( sd 5 · 8)% for processed foods and 25 · 8 ( sd 11)% for UPF. Incidence of hypertension was high (152/1000 person-years; n 113, 193/1000 person-years in males and n 257, 138/1000 person-years in females). After adjusting for potential confounders, participants in the upper quintile of daily energetic intake of U / MPF & CP presented a reduced risk of hypertension (RR: 0 · 72; 95% CI 0 · 52, 0 · 98), while those in the upper quintile of daily energetic intake of UPF presented an increased risk of the outcome (RR: 1 · 35; 95% CI 1 · 01, 1 · 81).
Authors
Rezende-Alves K, Hermsdorff HHM, Miranda AES.
Journal
Public Health Nutrition
DOI