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Revista chilena de nutrición

On-line version ISSN 0717-7518

Abstract

LONGO, Aline et al. Consumption of foods according to their degree of processing in patients with established atherosclerosis disease. Rev. chil. nutr. [online]. 2020, vol.47, n.3, pp.351-358. ISSN 0717-7518.  http://dx.doi.org/10.4067/S0717-75182020000300351.

The aim of the present study was to analyze the consumption of foods according to their degree of processing in patients with established atherosclerosis disease. A cross-sectional study was performed with 74 patients of the BALANCE Program trial, a randomized, multicenter and national clinical trial occurring in Brazil. Body weight, height, waist circumference, blood pressure, lipid profile and fasting glucose were collected. Food intake was assessed with 24-h dietary recall. Consumption of nutrients was analyzed in quartiles of consumption of ultra-processed foods and their differences were obtained by one-way ANOVA with Tukey’s post hoc test. Half of consumed calories came from natural or minimally processed foods (50.9%), followed by ultra-processed food products (35.1%). The largest contribution in calories came from meats, cereals/roots/tubers, breads, and sweets. No significant difference was found in quartiles of consumption of ultra-processed foods. In this sample, consumption of processed/ultra-processed food was almost the same as natural/minimally processed foods. Preferential consumption of unprocessed/minimally processed foods should be more widely advocated by health professionals.

Keywords : Cardiovascular diseases; Diet; Eating; Food; Food consumption.

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