Purpose

The purpose of this paper is to evaluate the association between food consumption classified by the degree of processing and cardiometabolic risk factors in a population at risk of cardiovascular disease.

Design/methodology/approach

A cross-sectional study conducted with 325 adults and elderlies who present a cardiovascular risk factor. The food consumption was evaluated by a 24 h dietary recall, and it was classified according to the NOVA classification.

Findings

Individuals who presented a higher consumption of processed and ultra-processed food had a higher prevalence of abdominal obesity, waist/hip ratio (PR = 1.005; p-value = 0.049), waist circumference (PR = 1.003; p-value = 0.02) and high total cholesterol (PR = 1.008; p-value = 0.047), while ultra-processed had a higher prevalence of excess weight (PR = 1.004; p-value = 0.04), and abdominal obesity, waist/hip ratio (PR = 1.005; p-value = 0.04), waist circumference (PR = 1.004; p-value = 0.004) and waist/height ratio (PR = 1.003; p-value = 0.03).

Practical implications

An association was found between the degree of food processing and cardiometabolic risk factors, even in a population that already has a risk factor for cardiovascular disease, reinforcing the importance of personalized nutrition orientation that considers the profile of the target population as well as types of meals.

Originality/value

Food processing in itself can influence cardiometabolic risk and, as far as is known, no study has evaluated food processing in individuals who already have some type of cardiovascular risk. Also, consumption was assessed by the degree of processing between meals.

中文翻译：

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有心脏代谢风险的个体的最低限度加工食品与加工食品和超加工食品

目的

本文的目的是评估在有心血管疾病风险的人群中按加工程度分类的食物消费与心脏代谢危险因素之间的关联。

设计/方法/方法

对 325 名具有心血管危险因素的成人和老年人进行的横断面研究。食物消耗量通过 24 h 饮食回忆评估，并根据 NOVA 分类进行分类。

发现

摄入更多加工食品和超加工食品的个体腹部肥胖、腰臀比（PR = 1.005；p值 = 0.049）、腰围（PR = 1.003；p值 = 0.02）的患病率更高和高总胆固醇（PR = 1.008；p值 = 0.047），而超加工的超重（PR = 1.004；p值 = 0.04）和腹部肥胖、腰臀比（PR = 1.005；p值 = 0.04）、腰围（PR = 1.004；p值 = 0.004）和腰围/身高比（PR = 1.003；p值 = 0.03）。

实际影响

发现食品加工程度与心脏代谢风险因素之间存在关联，即使在已经具有心血管疾病风险因素的人群中，也强调了考虑目标人群特征和膳食类型的个性化营养导向的重要性.

原创性/价值

食品加工本身会影响心脏代谢风险，据了解，还没有研究对已经有某种类型心血管风险的个体进行食品加工评估。此外，消费量是通过两餐之间的加工程度来评估的。