New study reveals: food processing levels impact blood pressure variability ufvbr bloodpressure foodprocessing processedfood ulraprocessedfood health cardiovasculardisease
By Susha Cheriyedath, M.Sc.Jul 3 2023Reviewed by Lily Ramsey, LLM In a recent study published in the Nutrition, Metabolism & Cardiovascular Diseases Journal, researchers utilized ambulatory blood pressure monitoring to evaluate the relationship between the degree of processed food consumed and blood pressure variability.
Hypertension and cardiovascular health Hypertension is a global health problem estimated to affect 31.1% of humans and is characterized by a sustained increase in blood pressure . Research has found that HTN is the primary cause of 50% of strokes and coronary heart disease worldwide. Previous research has attempted to assess the relationship between food processing and general health. NOVA, a system of food classification based on the degree of processing, is a valuable tool for these studies; however, the association between food processing and HTN remains confounded.
Researchers collected ABPM data every 20 minutes during the daytime hours and every 30 minutes during the night . This data was supplemented by a multidimensional food frequency questionnaire in which the participants' food and beverage consumption over 12 months were recorded. The percentage of each food category in the respondents' diets was used as the raw data for analyses using generalized linear models .
The proportion of food consumption among participants was the highest in U/MPF&CI , followed by UPF , with PF being the least consumed, in line with previous estimates. Male and binge-drinking participants consumed more PF than the other sampled individuals.
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