Association between food consumption based on the degree of processing and dyslipidemia in Brazilian adults (CUME study).

Abstract

This study evaluated the association between food consumption, based on degree of processing, and the incidence of dyslipidemia in Brazilian adults. This prospective study was conducted with 2,771 Minas Gerais Universities Cohort (CUME Study) participants. They were free of dyslipidemia at baseline and had four years of follow-up. Generalized Equation Estimation was performed. The incidence of lipid profile alterations was 27.0 % for high-LDL-c, 20.6% for low-HDL-c, and 24.6% for hypertriglyceridemia. Although in the crude model, participants who consumed a greater proportion of energy from ultra-processed foods were at greater risk of elevated LDL-C and triglycerides and low HDL-C levels; and consuming a greater proportion of minimally processed foods was protective against dyslipidemia, this association did not persist in the adjusted model. This indicates that, in this study, food consumption, according to the NOVA classification, was not associated with changes in the lipid profile of CUME participants over the four-year follow-up period.