| dc.creator | Longo,Aline | |
| dc.creator | Ribas,Bruna | |
| dc.creator | Weber,Bernardete | |
| dc.creator | Bertoldi,Eduardo | |
| dc.creator | Borges,Lúcia | |
| dc.creator | Abib,Renata | |
| dc.date | 2020-06-01 | |
| dc.date.accessioned | 2020-08-05T02:57:47Z | |
| dc.date.available | 2020-08-05T02:57:47Z | |
| dc.identifier | https://scielo.conicyt.cl/scielo.php?script=sci_arttext&pid=S0717-75182020000300351 | |
| dc.identifier.uri | https://revistaschilenas.uchile.cl/handle/2250/150728 | |
| dc.description | ABSTRACT The aim of the present study was to analyze the consumption of foods according to their degree of processing in patients with established atherosclerosis disease. A cross-sectional study was performed with 74 patients of the BALANCE Program trial, a randomized, multicenter and national clinical trial occurring in Brazil. Body weight, height, waist circumference, blood pressure, lipid profile and fasting glucose were collected. Food intake was assessed with 24-h dietary recall. Consumption of nutrients was analyzed in quartiles of consumption of ultra-processed foods and their differences were obtained by one-way ANOVA with Tukey’s post hoc test. Half of consumed calories came from natural or minimally processed foods (50.9%), followed by ultra-processed food products (35.1%). The largest contribution in calories came from meats, cereals/roots/tubers, breads, and sweets. No significant difference was found in quartiles of consumption of ultra-processed foods. In this sample, consumption of processed/ultra-processed food was almost the same as natural/minimally processed foods. Preferential consumption of unprocessed/minimally processed foods should be more widely advocated by health professionals. | |
| dc.format | text/html | |
| dc.language | en | |
| dc.publisher | Sociedad Chilena de Nutrición, Bromatología y Toxicología | |
| dc.relation | 10.4067/S0717-75182020000300351 | |
| dc.rights | info:eu-repo/semantics/openAccess | |
| dc.source | Revista chilena de nutrición v.47 n.3 2020 | |
| dc.subject | Cardiovascular diseases | |
| dc.subject | Diet | |
| dc.subject | Eating | |
| dc.subject | Food | |
| dc.subject | Food consumption | |
| dc.title | Consumption of foods according to their degree of processing in patients with established atherosclerosis disease | |
