ORCID Identifier

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)

10.11606/S1518-8787.2019053001154

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.

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