Association between ultra-processed food consumption and nutrient intake among low-risk pregnant women

Abstract

Objectives: to analyze the ultra-processed foods (UPF) consumption in pregnant women’s diets associated with nutrient intake. Methods: a cross-sectional study using socioeconomic, anthropometric and food consumption data from low-risk pregnant women. Consumption of energy, macro and micronutrient were obtained through two 24-hour recalls (R24h). The UPF were identified using the NOVA classification, and the percentage of energy from this food was classified in quartiles and associated with nutrient intake. So, the ANCOVA test adjusted for age and per capita income were adopted. Results: a total of 60 pregnant women with a mean of age of 28.44 (CI95%=27.20-29.69) years old were evaluated. The average percentage of UPF in the diet was 20.68 (CI95%=17.88-23.47). Pregnant women in the highest quartile of UPF consumption had lower protein intake (13.48g vs. 18.84g; p=0.031) and lower zinc intake (4.52mg vs. 6.18mg; p=0.045) when compared to those in the lowest quartile. Conclusions: the results showed a negative relationship between the participation of UPF in pregnant women’s diets and the intake of protein and zinc, important nutrients for the gestational period. Such findings reinforce the importance of promoting healthy eating habits during pregnancy to ensure an adequate supply of nutrients in this phase.

Impact of Ultra-Processed Food Consumption on Quality of Diet among Brazilian Pregnant Women Assisted in Primary Health Care

“…Another interesting finding was an inverse association between greater UPF intake and nutrient intake such as iron, magnesium, potassium, copper, zinc, selenium, and folate. Our findings are corroborated by several previous studies who had demonstrated the association between UPF intake and lower dietary fiber, vitamins, and minerals daily consumption, showing that UPFs negatively impact the quality of the diet [38][39][40]47]. The negative impact of UPFs on nutrient content in pregnant women observed in this study is of critical concern as pregnancy is a period when nutritional requirements are markedly increased [3].…”

Enfermagem Materna e Obstétrica: cuidar na gravidez

“…Malta et al (2021) também comprova que uma intervenção precoce reduz o risco de uma alimentação inadequada, tendo por base o seu estudo onde houve uma intervenção menor do que o esperado dado que a intervenção 41 Enfermagem Materna e Obstétrica: cuidar na gravidez -ISBN 978-65-5360-374-5 -Vol. 1 -Ano 2023 -Editora Científica Digital -www.editoracientifica.com.br a nível nutricional deu-se numa fase pré-concecional explicado com o facto de ser mais fácil remover alimentos discriminatórios do que introduzir alimentos saudáveis.A gravidez é um período de várias alterações emocionais, sociais e fisiológicas, pelo que é importante a qualidade da alimentação da grávida, pois más escolhas nutricionais podem comprometer a evolução da gravidez tal como comprovamSilva et al (2022) no seu estudo afirmando que uma alimentação com base em alimentos ultraprocessados está associado a um maior risco de diabetes gestacional, pré-eclampsia e/ou ganho/manutenção de peso pós-parto. A gravidez é, portanto, um momento oportuno para o desenvolvimento de ações com o objetivo de promover uma alimentação saudável, tal como afirma Becker et al(2020) comprovando no seu estudo que a gravidez é um período que a mulher idealiza uma alimentação saudável e passa a selecionar melhor os alimentos que consome.…”