https://doi.org/10.11606/S1518-8787.2019053001154 ">
 

ORCID iD

Sartorelli, Daniela Saes

0000-0003-2028-3274

Crivellenti, Livia Castro

0000-0002-9038-0996

Santos, Izabela

0000-0002-3068-9326

Shivappa, Nitin

0000-0003-0441-8896

Document Type

Article

Abstract

The aim was to investigate the relationship between the energy contribution (E%) of foods according to the degree of industrial processing and the energy-adjusted dietary inflammatory index (E-DII) in pregnancy. Two 24-hour dietary recalls were obtained from each of the 784 pregnant women. Adjusted linear regression models allowed observing an inverse association between E-DII scores and E% from minimally processed foods β = -0.049 (95%CI -0.055– -0.042) and a direct association with the E% of ultra-processed foods β = 0.052 (95%CI 0.045–0.058), indicating a relationship between the dietary inflammatory potential and the degree of industrial processing of foods.

Rights

This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided that the original author and source are credited.http://www.rsp.fsp.usp.br/

APA Citation

Silva, C. A., Santos, I. D. S., Shivappa, N., Hebert, J. R., Crivellenti, L. C., & Sartorelli, D. S. (2019). The role of food processing in the inflammatory potential of diet during pregnancy. Revista de Saúde Pública, 53, 113

https://doi.org/10.11606/S1518-8787.2019053001154.

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