Dietary intake variations from pre-conception to gestational period according to the degree of industrial processing: A Brazilian cohort

Alves-Santos, Nadya Helena; Eshriqui, Ilana; Franco‐Sena, Ana Beatriz; Cocate, Paula Guedes; Freitas-Vilela, Ana Amélia; Benaim, Camila; Vaz, Juliana dos Santos; Castro, Maria Beatriz Trindade de; Kac, Gilberto

doi:10.1016/j.appet.2016.05.027

Cited by 33 publications

(45 citation statements)

References 26 publications

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“…The estimate from this one, 32%E, is lower when compared to most findings in the literature; France, 36%E 36 ; Lebanon, 36%E 15 ; Canada, 48%E 19 ; UK, 53%E 7 ; USA, 61%E and 58%E 20,21 ; and among young Brazilian adults, 51%E 37 , and in a previous study on Brazilian pregnant women, 41%E 16 . Some of the previous studies conducted in Brazil 16,37 used a food frequency questionnaire to estimate food intake that was not designed to classify food according to the degree of industrial processing, leading to discrepancies among studies. Nevertheless, the mean intake of ultra-processed foods found in this study was similar to the verified in the Brazilian Dietary Survey, 30%, in which food consumption was estimated using two 24hR 5 .…”

Section: Discussioncontrasting

confidence: 58%

“…Evidence supports the tendency of women to change their usual food intake to a healthier pattern from pre-pregnancy to the gestational period by decreasing ultra-processed food consumption 16 . Ultra-processed foods are energy-dense and nutrient-poor foods 4 , which are recognized risk factors for obesity and gestational diabetes mellitus 17,18 .…”

Section: Introductionmentioning

confidence: 94%

“…Given the relevance of the identification of modifiable risk factors related to the genesis of obesity and gestational diabetes mellitus during pregnancy, and that studies that on the food intake of pregnant women considering the NOVA food classification system are scarce 16,23 , this study aimed to investigate the relationship between food intake (considering the nature, extent, and purpose of food processing) during pregnancy and overweight, obesity, and gestational diabetes mellitus conditions in pregnant women in Brazil. The hypothesis was that a higher intake of unprocessed or minimally food during pregnancy would be inversely associated with excess body weight and gestational diabetes mellitus.…”

Section: Introductionmentioning

confidence: 99%

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Relationship between minimally and ultra-processed food intake during pregnancy with obesity and gestational diabetes mellitus

et al. 2019

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This study aimed to investigate the relationship between food intake (considering the nature, extent, and purpose of food processing) during pregnancy and overweight, obesity, and gestational diabetes mellitus conditions. This is a cross-sectional study conducted among 785 adult women in singleton pregnancies (between 24th and 39th weeks of gestation) in Brazil. Usual food intake was estimated by the Multiple Source Method, using two 24-hour dietary recalls. The food groups of interest in this study were the unprocessed or minimally processed foods and ultra-processed foods. The World Health Organization criteria for the diagnosis of gestational diabetes mellitus and the Atalah criteria for excess weight were used. Adjusted multinomial logistic regression models were used to assess the relationship between energy contribution (%E) from foods with overweight and obesity conditions and, adjusted logistic regression models for gestational diabetes mellitus. In total, 32.1% participants were overweight, 24.6% were obese, and 17.7% of women were diagnosed with gestational diabetes mellitus . After adjustments, an inverse association between the highest tertile of %E from the intake of unprocessed or minimally processed foods and obesity was found [0.49 (0.30-0.79)]. Moreover, a positive association between the highest tertile of %E from ultra-processed food intake [3.06 (1.27-3.37)] and obesity was observed. No association between food intake (considering the nature, extent, and purpose of food processing) during pregnancy and overweight or gestational diabetes mellitus was found. The findings suggest a role of food processing in obesity but not in gestational diabetes mellitus. Further research is warranted to provide robust evidence on the relationship between the role of processed foods in obesity and gestational diabetes mellitus.

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Section: Discussioncontrasting

confidence: 58%

Section: Introductionmentioning

confidence: 94%

Section: Introductionmentioning

confidence: 99%

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Relationship between minimally and ultra-processed food intake during pregnancy with obesity and gestational diabetes mellitus

et al. 2019

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“…Findings from one study suggest that pregnancy intention may be associated with coffee intake (Hellerstedt et al, 1998). Since our search, a recent study fitting the scope of our review has been published where older pregnant women were more likely to decrease their intake of processed foods compared to younger pregnant women (Alves-Santos et al, 2016). Thus, whilst it is disappointing that so few studies examined the demographic and pregnancy factors that may be associated with dietary changes, our findings suggest that age, education and pregnancy intention may be factors worthy further examination.…”

Section: Characteristics Of the Women Who Report Changing Their Dietamentioning

confidence: 99%

Women's dietary changes before and during pregnancy: A systematic review

Hillier

Olander

2017

Midwifery

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BackgroundDietary intake before and during pregnancy has significant health outcomes for both mother and child, including a healthy gestational weight gain. To ensure effective interventions are successfully developed to improve dietary intake during pregnancy, it is important to understand what dietary changes pregnant women make without intervention. AimsTo systematically identify and review studies examining women's dietary changes before and during pregnancy and to identify characteristics of the women making these changes. MethodsA systematic search strategy was employed using three databases (Web of Science, CINAHL and PubMed) in May 2016. Search terms included those relating to preconception, pregnancy and diet. All papers were quality assessed using the Scottish Intercollegiate Guidelines Network methodology checklist for cohort studies.The search revealed 898 articles narrowed to full-text review of 23 studies.In total, 11 research articles were included in the review, describing nine different studies. The findings were narratively summarized in line with the aims of the review. FindingsThe included studies showed marked heterogeneity, which impacts on the findings. However, the majority report an increase in energy intake (kcal or kJ) during pregnancy. Of the studies that reported changes through food group comparisons, a majority reported a significant increase in fruit and vegetable consumption, a decrease in egg consumption, a decrease in fried and fast food consumption and a decrease in coffee and tea consumption from before to during pregnancy. The characteristics of the women participating in these studies, suggest that age, education and pregnancy intention are associated with healthier dietary changes; however these factors were only assessed in a small number of studies. Key conclusionsThe 11 included articles show varied results in dietary intake during pregnancy as compared to before.More research is needed regarding who makes these healthy changes, this includes consistency regarding measurement tools, outcomes and time points. 3 Implications for practiceMidwives as well as intervention developers need to be aware of the dietary changes women may spontaneously engage in when becoming pregnant, so that care and interventions can build on these.

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“…This work reinforces our findings: most pregnant women are getting their calories from ultra-processed foods, which can worsen the health outcomes for them and their children. 23,24 Regarding the association between the consumption of macro-and micronutrients and HIV positivity, the HIVpositive group had a lower intake of protein, carbohydrates and total fat, as well as a lower calcium intake. There were no statistically significant differences between macro-and micronutrients, except for calcium, which was lower in the HIV-positive group.…”

Section: Discussionmentioning

confidence: 99%

Contribution of Ultra-processed Food to the Daily Food Intake of HIV-positive and HIV-Negative Women during Pregnancy

Agostini

Zoche

Corrêa

et al. 2019

Rev Bras Ginecol Obstet

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Objective To assess the daily dietary intake and energy contribution of ultra-processed foods among women who are positive and negative for the human immunodeficiency virus (HIV) during pregnancy. Methods This case–control study included 77 HIV-positive and 79 HIV-negative puerperal women between 2015 and 2016. The socioeconomic and maternal demographic data were assessed, and a food frequency questionnaire (FFQ) adapted for pregnant women was applied. The Fisher exact test and the Mann-Whitney test were applied to detect differences between the groups. Linear regression was used to assess the associations between the intake of ultra-processed food and energy, macro- and micronutrients, with values of p < 0.05 considered significant. Results The HIV-positive group was older (p < 0.001) and had lower income (p = 0.016) and level of schooling (p < 0.001) than the HIV-negative group. Both groups presented similar average food intake: 4,082.99 Kcal/day and 4,369.24 Kcal/day for the HIV-positive and HIV-negative women respectively (p = 0.258).The HIV-positive group consumed less protein (p = 0.048), carbohydrates (p = 0.028) and calcium (p = 0.001), and more total fats (p = 0.003). Ultra-processed foods accounted for 39.80% and 40.10% of the HIV-positive and HIV-negative groups' caloric intake respectively (p = 0.893). The intake of these foods was associated with a higher consumption of carbohydrates (p < 0.001), trans fat (p = 0.013) and sodium (p < 0.001), as well as lower protein (p < 0.001) and fiber intake (p = 0.022). Conclusion These findings demonstrate that the energy consumption and ultra-processed food intake were similar in both groups, which reinforces the trend toward a high intake of ultra-processed food in the general population. The intake of ultra-processed food was positively associated with the consumption of carbohydrates, trans fat and sodium, and negatively associated with the consumption of protein and fiber.

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Dietary intake variations from pre-conception to gestational period according to the degree of industrial processing: A Brazilian cohort

Cited by 33 publications

References 26 publications

Relationship between minimally and ultra-processed food intake during pregnancy with obesity and gestational diabetes mellitus

Relationship between minimally and ultra-processed food intake during pregnancy with obesity and gestational diabetes mellitus

Women's dietary changes before and during pregnancy: A systematic review

Contribution of Ultra-processed Food to the Daily Food Intake of HIV-positive and HIV-Negative Women during Pregnancy

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