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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Autor(es): dc.contributorUniversidade Federal de Uberlândia (UFU)-
Autor(es): dc.contributorHarvard T.H. Chan School of Public Health-
Autor(es): dc.contributorUniversidade de São Paulo (USP)-
Autor(es): dc.contributorMassachusetts General Hospital and Harvard Medical School-
Autor(es): dc.contributorUniversidade Federal do Rio Grande do Sul-
Autor(es): dc.contributorQuébec-
Autor(es): dc.contributorFerdinand Vandry Pavillon-
Autor(es): dc.contributorBrigham and Women's Hospital and Harvard Medical School-
Autor(es): dc.contributorZhejiang University School of Medicine-
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.contributorSimmons College-
Autor(es): dc.creatorRossato, Sinara Laurini-
Autor(es): dc.creatorKhandpur, Neha-
Autor(es): dc.creatorLo, Chun-Han-
Autor(es): dc.creatorJezus Castro, Stela Maris-
Autor(es): dc.creatorDrouin-Chartier, Jean Philippe-
Autor(es): dc.creatorSampson, Laura-
Autor(es): dc.creatorYuan, Changzheng-
Autor(es): dc.creatorMurta-Nascimento, Cristiane-
Autor(es): dc.creatorCarvalhaes, Maria Antonieta-
Autor(es): dc.creatorMonteiro, Carlos Augusto-
Autor(es): dc.creatorSun, Qi-
Autor(es): dc.creatorFung, Teresa T.-
Autor(es): dc.creatorWillett, Walter C.-
Data de aceite: dc.date.accessioned2025-08-21T21:27:07Z-
Data de disponibilização: dc.date.available2025-08-21T21:27:07Z-
Data de envio: dc.date.issued2023-07-29-
Data de envio: dc.date.issued2023-07-29-
Data de envio: dc.date.issued2022-12-31-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1016/j.jand.2023.03.011-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/248702-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/248702-
Descrição: dc.descriptionBackground: 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.-
Descrição: dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)-
Descrição: dc.descriptionInstitute of Geography Graduation Course of Collective Health Universidade Federal de Uberlândia. Uberlândia, Minas Gerais-
Descrição: dc.descriptionDepartment of Nutrition Harvard T.H. Chan School of Public Health-
Descrição: dc.descriptionDepartment of Nutrition School of Public Health University of São Paulo São Paulo-
Descrição: dc.descriptionClinical and Translational Epidemiology Unit Massachusetts General Hospital and Harvard Medical School-
Descrição: dc.descriptionDivision of Gastroenterology Massachusetts General Hospital and Harvard Medical School-
Descrição: dc.descriptionDepartment of Epidemiology Harvard T.H. Chan School of Public Health-
Descrição: dc.descriptionDepartment of Statistics Institute of Math and Statistics Universidade Federal do Rio Grande do Sul, Rio Grande do Sul-
Descrição: dc.descriptionCentre Nutrition Santé et Société Institut sur la Nutrition et les Aliments Fonctionnels Université Laval Québec-
Descrição: dc.descriptionFaculté de Pharmacie Université Laval Ferdinand Vandry Pavillon-
Descrição: dc.descriptionChanning Division of Network Medicine Department of Medicine Brigham and Women's Hospital and Harvard Medical School-
Descrição: dc.descriptionDepartment of Big Data and Health Science School of Public Health Zhejiang University School of Medicine, Zhejiang-
Descrição: dc.descriptionDepartment of Biostatistics Harvard T.H. Chan School of Public Health-
Descrição: dc.descriptionDepartment of Public Health School of Medicine São Paulo State University Botucatu-
Descrição: dc.descriptionPostgraduate Program in Nursing Master and Doctorate Courses School of Medicine São Paulo State University, Brazil-
Descrição: dc.descriptionDepartment of Nutrition Simmons College-
Descrição: dc.descriptionDepartment of Public Health School of Medicine São Paulo State University Botucatu-
Descrição: dc.descriptionPostgraduate Program in Nursing Master and Doctorate Courses School of Medicine São Paulo State University, Brazil-
Descrição: dc.descriptionCNPq: 211521/2013-2-
Idioma: dc.languageen-
Relação: dc.relationJournal of the Academy of Nutrition and Dietetics-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectAHEI-2010-
Palavras-chave: dc.subjectDASH diet-
Palavras-chave: dc.subjectDiet quality-
Palavras-chave: dc.subjectHealth Professional Follow-up Study-
Palavras-chave: dc.subjectMediterranean diet-
Palavras-chave: dc.subjectNOVA-
Palavras-chave: dc.subjectNurses’ Health Study-
Palavras-chave: dc.subjectUltraprocessed food-
Título: 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 Analysis-
Tipo de arquivo: dc.typelivro digital-
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