Contribution of ultra-processed foods consumption in sodium ingestion of atherosclerotic disease patients, residents in the southern region of Brazil

SummaryBackground and objectiveRecent studies have related the consumption of ultra-processed foods with the development of cardiovascular diseases and have considered this relation with excessive sodium intake. While Brazilian studies have analysed that this consumption may have no direct relations...

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Published in:	Clinical nutrition ESPEN Vol. 32; pp. 140 - 144
Main Authors:	Cunha, Natalia de M, Frehner, Caroline, Zanini, Ana C, Zaina, Francisca E, de Matos, Cristina H, Bertacco, Renata T.A, Schirmann, Gabriela da S, Poloni, Soraia, Adorne, Elaine de F, Kumbier, Magali C.C, Weber, Bernadete, Rocco, Claudia S
Format:	Journal Article
Language:	English
Published:	England Elsevier Ltd 01-08-2019
Subjects:	Gastroenterology and Hepatology Hypertension Ingestion Sodium Ultra-processed foods Hypertension Ultra-processed foods Sodium Ingestion
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Summary:	SummaryBackground and objectiveRecent studies have related the consumption of ultra-processed foods with the development of cardiovascular diseases and have considered this relation with excessive sodium intake. While Brazilian studies have analysed that this consumption may have no direct relationship with the processing, but rather with the addition of salt. The purpose of this study is to investigate the contribution of the consumption of processed products in the daily intake of sodium ingestion by atherosclerotic disease patients.MethodsA sub study, conducted with data from 630 cardiopathic patients who take part in “Effect of Brazilian Cardioprotective Food Program study on the reduction of events and risk factors in secondary prevention of cardiovascular disease part”. Food was classified as: unprocessed or minimally processed foods, processed culinary ingredients, processed foods, ultra-processed food and beverages. Twenty-four-hour food recall (R24h) was collected from patients, and the estimation of total calories and sodium intake were calculated, as well as the percentage of sodium contribution according to the categories already mentioned. For the adequacy ratio analysis, the daily values of sodium intake were used to compared to the recommendations of the World Health Organization (<2000 mg / day).ResultsThe average sodium intake was 1970.87 mg for women and 2642.86 mg for men, being higher for males' patients aged 60–79. It was observed that 64% of the studied population demonstrated sodium intake > 2000 mg. When considered levels > 3001 mg, a higher incidence of consumption was observed in the male group. Only 21.1% were intaking sodium within the recommended amount. Industrialized foods contributed to 33% of the mineral intake.ConclusionThese findings have demonstrated that the majority of the studied patients exceeded the dietary sodium recommendation. It has also indicated that patient's male, have presented increased consumption of the mineral. Consequently, warning for the necessity of greater investments in the nutritional re-education of these patients.
Bibliography:	ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23
ISSN:	2405-4577 2405-4577
DOI:	10.1016/j.clnesp.2019.03.014