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Comparación de los marcos de clasificación del procesamiento de alimentos en la Encuesta Nacional de Examen de Salud
Shutong Du1, Jiaqi Yang1, Valerie K Sullivan1
1Welch Center for Prevention, Epidemiology, and Clinical Research, Johns Hopkins University, Baltimore, Maryland, USA; Department of Epidemiology, Johns Hopkins University Bloomberg School of Public Health, Baltimore, Maryland, USA.
The American journal of clinical nutrition
|January 30, 2026
Resumen
La comparación de los sistemas de clasificación del procesamiento de alimentos revela vínculos consistentes entre los alimentos altamente procesados y peores resultados de salud, lo que destaca la necesidad de un enfoque estandarizado. Estos hallazgos son cruciales para la ciencia de la nutrición, la política de salud pública y la comprensión de la salud cardiometabólica.
Área de la Ciencia:
- Ciencia de la Nutrición; Salud Pública; Política Alimentaria
Sus antecedentes:
- El vínculo del procesamiento de alimentos con resultados adversos para la salud es un foco clave en la ciencia de la nutrición.
- La evaluación de diversos sistemas de clasificación del procesamiento de alimentos ofrece información sobre las definiciones e implicaciones para la investigación, la salud y las políticas.
Objetivo del estudio:
- Comparar los sistemas de clasificación de procesamiento de alimentos NOVA, Agencia Internacional para la Investigación del Cáncer (IARC), International Food Information Council (IFIC) y University of North Carolina (UNC).
- Evaluar sus características, fiabilidad y asociaciones con la ingesta de nutrientes y los factores de riesgo cardiometabólico.
Principales métodos:
- Se utilizaron datos de 4.392 participantes adultos de la Encuesta Nacional de Examen de Salud y Nutrición (NHANES) 2017-2018.
- Se categorizaron 4.605 artículos de alimentos y bebidas utilizando cuatro sistemas de clasificación, armonizando los niveles de procesamiento en alimentos mínimamente procesados, procesados y altamente procesados/formulados.
- Se analizaron las características sociodemográficas, los perfiles de nutrientes y los factores de riesgo cardiometabólico utilizando modelos de regresión lineal ponderados.
Principales resultados:
- La fiabilidad entre evaluadores osciló entre el 68% y el 86%. Se observaron variaciones significativas en las proporciones de clasificación entre los sistemas (por ejemplo, IARC frente a IFIC para alimentos altamente procesados). Los principales contribuyentes a la ingesta de alimentos altamente procesados/formulados incluyeron productos de cereales, mezclas de carne/aves/pescado y azúcares/dulces/bebidas. Una mayor ingesta de alimentos altamente procesados/formulados se correlacionó consistentemente con una edad más joven, grupos raciales/étnicos específicos, menor educación, menor ingesta de nutrientes (proteínas, fibra, micronutrientes), mayor IMC y niveles elevados de proteína C reactiva de alta sensibilidad.
Conclusiones:
- A pesar de los diferentes criterios de clasificación, se encontraron asociaciones consistentes entre los sistemas en cuanto a la ingesta de nutrientes, los factores sociodemográficos y los parámetros cardiometabólicos.
- Es esencial un sistema de clasificación de alimentos estandarizado para una comprensión unificada de los alimentos ultraprocesados y sus impactos en la salud.
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