The role of food processing in the inflammatory potential of diet during pregnancy

Silva, Carolina Assis; Santos, Izabela da Silva; Shivappa, Nitin; Hébert, James R.; Crivellenti, Lívia Castro; Sartorelli, Daniela Saes

doi:10.11606/s1518-8787.2019053001154

Cited by 16 publications

(7 citation statements)

References 5 publications

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“…10,12 A study conducted with pregnant women in Ribeirão Preto/SP detected a significant association between the consumption of ultraprocessed products and a higher inflammatory potential in the diet. 29 In this study, the pregnant women's eating habits were similar to the non-pregnant women, except for the consumption of fruit and juices, which was more frequent, and soft drinks and sauces, which was less frequent. Regular consumption of vegetables was reported by less than half of the pregnant women, and no differences were found in the daily consumption of vegetables, fruit, juices, milk and beans/oilseeds.…”

Section: Resultsmentioning

confidence: 49%

Consumption of healthy food and ultra-processed products: comparison between pregnant and non-pregnant women, Vigitel 2018

Ruiz

Assumpção

Malta

et al. 2021

Rev. Bras. Saude Mater. Infant.

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Objectives: to characterize pregnant women’s eating habits and compare them to women of reproductive age, and to analyze the association between pregnancy and eating habits. Methods: a cross-sectional study with 13,108 women aged 18 to 50 years (179 pregnant women), included in the Vigitel 2018 telephone survey. Eating habits were assessed by the frequency of food consumption considered as food quality markers and by food eaten in previous day. NOVA classification was used to categorize food into: natural/minimally processed, and ultra-processed food products. The differences were verified by Pearson's Chi-square test and Poisson multiple regression. Results: in pregnant women, we observed lower percentages of natural juice intake (27.5%) and fruit (10.1%) 0-2 times/week, and higher percentages of juice (36.4%) 3-4 times and fruit (74.2%) ≥ 5 times/week compared to non-pregnant women. No differences were detected in the daily frequencies of food intake among the women. The day before the interview, almost 95% of the pregnant women consumed ultra-processed products. Pregnant women reported a lower frequency of soft drink consumption (12.3%) and sauces (7.4%) than non-pregnant women. Conclusion: pregnant women and non-pregnant women had high consumption of ultraprocessed products, highlighting the necessity of interventions, aiming to promote healthy eating.

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Section: Resultsmentioning

confidence: 49%

Consumption of healthy food and ultra-processed products: comparison between pregnant and non-pregnant women, Vigitel 2018

Ruiz

Assumpção

Malta

et al. 2021

Rev. Bras. Saude Mater. Infant.

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show abstract

“…Thus, the consumption of unprocessed and minimally processed foods leads to greater satiety. It is associated with a lower glycemic index and inversely associated with the dietary inflammation index and obesity during pregnancy [23,47,48]. In addition, adequate fiber consumption contributes to the reduction of serum glucose levels both in healthy individuals and in individuals with diabetes [49,50].…”

Section: Discussionmentioning

confidence: 99%

Association between maternal dietary intake classified according to its degree of processing and sex-specific birth weight for gestational age

et al. 2022

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Objective To assess the association between the maternal diet, according to the degree of processing of food consumption, and birth weight for gestational age and sex. Methods A cross-sectional study with 300 women was conducted from February 2009 to 2011 from a maternity ward in Mesquita, Rio de Janeiro. The outcome was based on sex-specific birth weight for gestational age: small, adequate, or large. A validated food frequency questionnaire was used to estimate the food consumption during the 2nd and 3rd trimesters of pregnancy. The food intake was classified into three groups according to the degree of processing: 1) unprocessed or minimally processed foods and culinary ingredients (oil, fats, salt, and sugar), 2) processed foods, and 3) ultra-processed foods. Descriptive analyses were made to assess the tertiles of the percentage of energy intake of each food group on the outcome and on maternal and infant characteristics. Multinomial logistic regressions were used to test the association of the tertiles of food according to the degree of processing on the outcome (adequate, small, or large birth weight for gestational age and sex). Results The analysis of the food frequency questionnaire from the 300 women indicated that the mean percentage of kcal consumed from unprocessed and minimally processed food and culinary ingredients was 54.0%, while the percentages of energy from processed foods and ultra-processed foods were 2.0% and 44.0%, respectively. The highest tertile of consumption of unprocessed and minimally processed food and culinary ingredients had a protective effect on the prevalence of newborn large for gestational weight in relation to the lowest (OR: 0.13; 95% IC: 0.02 to 0.89; p=0.04). Conclusion High consumption of unprocessed and minimally processed food and culinary ingredients during the last six months of pregnancy might be a protective factor against having a newborn large for gestational weight when compared to mothers with the lowest consumption.

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“…On the other hand, the high fat intake from UPF consumption also causes an increased level of circulating free fatty acids, inducing increased hepatic lipogenesis and gluconeogenesis, as well as decreased insulin clearance, resulting in hyperinsulinemia and further exacerbation of insulin resistance [ 52 ]. The consumption of UPF has also been shown to produce greater pro-inflammatory potential in the diet [ 53 ], suggesting that consumption of these products may generate a state of chronic low-grade inflammation, with a consequent increased risk of insulin resistance [ 54 ]. Similarly, it is known that iron in processed red meat has a strong pro-oxidant effect which promotes the creation of hydroxyl radicals, increasing oxidative stress [ 55 ].…”

Section: Discussionmentioning

confidence: 99%

Pre-Gestational Consumption of Ultra-Processed Foods and Risk of Gestational Diabetes in a Mediterranean Cohort. The SUN Project

et al. 2021

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We aimed to investigate the relationship between the pre-gestational consumption of ultra-processed foods (UPF) and the risk of gestational diabetes (GDM). We carried out a prospective study among 3730 Spanish women of the SUN cohort who reported at least one pregnancy after baseline recruitment. Cases of GDM were identified among women with a confirmed diagnosis of GDM. UPF consumption was assessed through a validated, semi-quantitative food frequency questionnaire and the frequency of UPF consumption was categorized in tertiles. We identified 186 cases of GDM. In the pooled sample, we did not observe a significant association of UPF with the risk of GDM. When we stratified by age, the multivariate OR for the third tertile of UPF consumption compared with the lowest one was 2.05 (95% CI 1.03, 4.07) in women aged ≥30 years at baseline (Ptrend = 0.041). The association remained significant in a sensitivity analysis after changing many of our assumptions and adjusting for additional confounders. No association between a higher UPF consumption and GDM risk was observed in women aged 18–29 years. The pre-gestational UPF consumption may be a risk factor for GDM, especially in women aged 30 years or more. Confirmatory studies are needed to validate these findings.

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The role of food processing in the inflammatory potential of diet during pregnancy

Cited by 16 publications

References 5 publications

Consumption of healthy food and ultra-processed products: comparison between pregnant and non-pregnant women, Vigitel 2018

Consumption of healthy food and ultra-processed products: comparison between pregnant and non-pregnant women, Vigitel 2018

Association between maternal dietary intake classified according to its degree of processing and sex-specific birth weight for gestational age

Pre-Gestational Consumption of Ultra-Processed Foods and Risk of Gestational Diabetes in a Mediterranean Cohort. The SUN Project

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