Among women, after adjustment for sociodemographic characteristics, smoking and physical activity, the highest tercile of ultra-processed food intake was associated with mean CRP levels that were 14% higher (95% confidence interval: 1.04-1.24) than those of the lowest tercile.
Among men, after adjustments for sociodemographic characteristics, there was no association between ultra-processed food intake and CRP levels. Ultra-processed food accounted for 20% of total energy intake. Sex-specific associations were estimated using generalized linear models with gamma distribution and log-link function.
Our aim was to investigate whether the caloric contribution of ultra-processed foods to diet is associated with CRP levels, independent of body mass index (BMI).Ĭross-sectional analysis on the Longitudinal Study of Adult Health (ELSA-Brasil) baseline cohort (2008-2010).ĭietary information, obtained through a food frequency questionnaire, was used to estimate the percentage of energy contribution from ultra-processed food to individuals' total caloric intake. The types of food consumed, including ultra-processed products, strongly influence obesity, and are also associated with higher serum CRP levels. There may be a direct association between consumption of ultra-processed foods and C-reactive protein (CRP) levels, under the assumption that the high glycemic index of these food products could stimulate the entire chronic inflammation cascade, along with an indirect association mediated by obesity. Physician and Adjunct Professor, Research Group on Epidemiology of Chronic and Occupational Diseases (GERMINAL), School of Medicine & Clinical Hospital, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte (MG), Brazil. Physician and Full Professor, Research Group on Epidemiology of Chronic and Occupational Diseases (GERMINAL), School of Medicine & Clinical Hospital, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte (MG), Brazil. Scientific Researcher VI, Department of Preventive Medicine, Faculdade de Medicina da Universidade de São Paulo (FMUSP), Universidade de São Paulo, São Paulo (SP), Brazil.
Dietitian and Adjunct Professor, School of Medicine, Universidade Federal do Ceará (UFC), Fortaleza (CE), and Research Group on Epidemiology of Chronic and Occupational Diseases (GERMINAL), School of Medicine, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte (MG), Brazil. Dietitian, Postgraduate Program on Health and Nutrition, School of Nutrition, Universidade Federal de Ouro Preto (UFOP), Ouro Preto (MG), Brazil.
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