The role of food processing in the inflammatory potential of diet during pregnancy
Carolina Assis Silva1, Izabela da Silva Santos2, Nitin Shivappa3
1Universidade de São Paulo, Faculdade de Medicina de Ribeirão Preto, Curso de Nutrição e Metabolismo. Ribeirão Preto, SP, Brasil.
Abstract:
The aim was to investigate the relationship between the energy contribution (E%) of foods according to the degree of industrial processing and the energy-adjusted dietary inflammatory index (E-DII) in pregnancy. Two 24-hour dietary recalls were obtained from each of the 784 pregnant women. Adjusted linear regression models allowed observing an inverse association between E-DII scores and E% from minimally processed foods β = -0.049 (95%CI -0.055- -0.042) and a direct association with the E% of ultra-processed foods β = 0.052 (95%CI 0.045-0.058), indicating a relationship between the dietary inflammatory potential and the degree of industrial processing of foods.
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