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.
Digital Object Identifier (DOI)
Publication Info
Published in Revista DE Saude Publica, Volume 53, Issue 119, 2019.
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
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/