Intakes of Unprocessed and Minimally Processed and Ultraprocessed Food Are Associated with Diet Quality in Female and Male Health Professionals in the United States: A Prospective Analysis

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dc.contributor.authorRossato, Sinara Laurini
dc.contributor.authorKhandpur, Neha
dc.contributor.authorLo, Chun-Han
dc.contributor.authorJezus Castro, Stela Maris
dc.contributor.authorDrouin-Chartier, Jean Philippe
dc.contributor.authorSampson, Laura
dc.contributor.authorYuan, Changzheng
dc.contributor.authorMurta-Nascimento, Cristiane [UNESP]
dc.contributor.authorCarvalhaes, Maria Antonieta [UNESP]
dc.contributor.authorMonteiro, Carlos Augusto
dc.contributor.authorSun, Qi
dc.contributor.authorFung, Teresa T.
dc.contributor.authorWillett, Walter C.
dc.contributor.institutionUniversidade Federal de Uberlândia (UFU)
dc.contributor.institutionHarvard T.H. Chan School of Public Health
dc.contributor.institutionUniversidade de São Paulo (USP)
dc.contributor.institutionMassachusetts General Hospital and Harvard Medical School
dc.contributor.institutionUniversidade Federal do Rio Grande do Sul
dc.contributor.institutionQuébec
dc.contributor.institutionFerdinand Vandry Pavillon
dc.contributor.institutionBrigham and Women's Hospital and Harvard Medical School
dc.contributor.institutionZhejiang University School of Medicine
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)
dc.contributor.institutionSimmons College
dc.date.accessioned2023-07-29T13:51:13Z
dc.date.available2023-07-29T13:51:13Z
dc.date.issued2023-01-01
dc.description.abstractBackground: High unprocessed and minimally processed food (UMP) intake has been associated with high-quality diets, whereas the opposite has been shown for ultraprocessed food (UPF). Nevertheless, the association between UMP and UPF consumption and diet quality over the long-term warrants further examination. Objective: This study aimed to assess whether UMP and UPF intake are associated with three diet-quality metrics in female and male health professionals from two US cohorts over 3 decades of follow-up. Design: This was a cohort study, including data from the Nurses’ Health Study (NHS), from 1986 to 2010 (N = 51,956) and the Health Professionals Follow-up Study (HPFS) from 1986 to 2006 (n = 31,307). Participants and setting: Participants were invited in 1976 (NHS) and 1986 (HPFS) to respond to mailed questionnaires every 2 to 4 years and diet was assessed with a semi-quantitative food frequency questionnaire every 4 years. Main exposure measures: UMP and UPF intake were calculated using the NOVA classification. Statistical analyses: Generalized estimating equations for marginal means and repeated cross-sectional associations between diet-quality metrics and quintiles of UMP and UPF. Diets were assessed every 4 years from 1986 to 2010. Results: With increasing quintiles of UMP intakes, the Alternate Healthy Eating Index-2010 increased 7.1% (3.80 points, 95% CI 3.66 to 3.93) in the NHS and 10.1% (5.75 points, 95% CI 5.52 to 5.98) in the HPFS; the Mediterranean diet index increased 11.7% (0.50 points, 95% CI 0.47 to 0.52) in the NHS and 14.0% (0.64 points, 95% CI 0.60 to 0.68) in the HPFS; and the Dietary Approaches To Stop Hypertension diet score increased 7.5% (1.81 points, 95% CI 1.76 to 1.87) in the NHS and 10.6% (2.66 points, 95% CI 2.57 to 2.76) in the HPFS. In the fifth quintile of UPF intake compared with the first, the Alternate Healthy Eating Index-2010 was –9.3% (–4.60 points, 95% CI –4.73 to –4.47) lower in the NHS and –13.7% (–6.89 points, 95% CI –7.12 to –6.66) lower in the HPFS; the Mediterranean diet index was –14.7% (–0.55 points, 95% CI –0.57 to –0.53) lower in the NHS, and –19.0% (–0.74 points, 95% CI –0.78 to –0.70) lower in the HPFS; and the Dietary Approaches To Stop Hypertension diet score was –8.1% (–1.81 points, 95% CI –1.86 to –1.76) lower in the NHS and –12.8% (–2.84 points, 95% CI –2.93 to –2.74) lower in the HPFS. Conclusions: Consumption of UMP was associated with better dietary quality, whereas consumption of UPF was associated with poorer dietary quality.en
dc.description.affiliationInstitute of Geography Graduation Course of Collective Health Universidade Federal de Uberlândia. Uberlândia, Minas Gerais
dc.description.affiliationDepartment of Nutrition Harvard T.H. Chan School of Public Health
dc.description.affiliationDepartment of Nutrition School of Public Health University of São Paulo São Paulo
dc.description.affiliationClinical and Translational Epidemiology Unit Massachusetts General Hospital and Harvard Medical School
dc.description.affiliationDivision of Gastroenterology Massachusetts General Hospital and Harvard Medical School
dc.description.affiliationDepartment of Epidemiology Harvard T.H. Chan School of Public Health
dc.description.affiliationDepartment of Statistics Institute of Math and Statistics Universidade Federal do Rio Grande do Sul, Rio Grande do Sul
dc.description.affiliationCentre Nutrition Santé et Société Institut sur la Nutrition et les Aliments Fonctionnels Université Laval Québec
dc.description.affiliationFaculté de Pharmacie Université Laval Ferdinand Vandry Pavillon
dc.description.affiliationChanning Division of Network Medicine Department of Medicine Brigham and Women's Hospital and Harvard Medical School
dc.description.affiliationDepartment of Big Data and Health Science School of Public Health Zhejiang University School of Medicine, Zhejiang
dc.description.affiliationDepartment of Biostatistics Harvard T.H. Chan School of Public Health
dc.description.affiliationDepartment of Public Health School of Medicine São Paulo State University Botucatu
dc.description.affiliationPostgraduate Program in Nursing Master and Doctorate Courses School of Medicine São Paulo State University, Brazil
dc.description.affiliationDepartment of Nutrition Simmons College
dc.description.affiliationUnespDepartment of Public Health School of Medicine São Paulo State University Botucatu
dc.description.affiliationUnespPostgraduate Program in Nursing Master and Doctorate Courses School of Medicine São Paulo State University, Brazil
dc.description.sponsorshipConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.description.sponsorshipIdCNPq: 211521/2013-2
dc.identifierhttp://dx.doi.org/10.1016/j.jand.2023.03.011
dc.identifier.citationJournal of the Academy of Nutrition and Dietetics.
dc.identifier.doi10.1016/j.jand.2023.03.011
dc.identifier.issn2212-2672
dc.identifier.scopus2-s2.0-85152686667
dc.identifier.urihttp://hdl.handle.net/11449/248702
dc.language.isoeng
dc.relation.ispartofJournal of the Academy of Nutrition and Dietetics
dc.sourceScopus
dc.subjectAHEI-2010
dc.subjectDASH diet
dc.subjectDiet quality
dc.subjectHealth Professional Follow-up Study
dc.subjectMediterranean diet
dc.subjectNOVA
dc.subjectNurses’ Health Study
dc.subjectUltraprocessed food
dc.titleIntakes of Unprocessed and Minimally Processed and Ultraprocessed Food Are Associated with Diet Quality in Female and Male Health Professionals in the United States: A Prospective Analysisen
dc.typeArtigo
unesp.author.orcid0000-0001-6966-927X 0000-0001-6966-927X[1]
unesp.author.orcid0000-0001-8202-4513 0000-0001-8202-4513 0000-0001-8202-4513[3]
unesp.author.orcid0000-0001-5862-6709[4]
unesp.author.orcid0000-0002-6733-4801 0000-0002-6733-4801[5]
unesp.author.orcid0000-0001-8686-1079[8]
unesp.author.orcid0000-0002-0159-482X 0000-0002-0159-482X[12]
unesp.campusUniversidade Estadual Paulista (Unesp), Faculdade de Medicina, Botucatupt
unesp.departmentEnfermagem - FMBpt

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