Objective: Ultra-processed foods (UPF) and minimally processed foods (MPF) consumption are differentially connected to adiposity and possibly body composition. Phase angle (PhA) originates from bioelectrical impedance analysis (BIA) and is connected to cellular health. This study is the first to investigate associations between UPF/MPF consumption and PhA.
Design: A cross-sectional study was conducted. Anthropometrical and BIA were performed. The Hellenic Physical Activity Questionnaire was used for physical activity evaluation, while a validated FFQ was used for dietary assessment. UPF and MPF intake (% energy) were determined according to the NOVA system. Partial correlation coefficients of PhA and dietary variables were assessed after multi-adjustment.
Participants: Students were recruited ( 151, 114 women).
Setting: University.
Results: Median and interquartile range (IQR) of PhA were 5·5° (5·1-6·4°) in the total sample, 6·8° (6·1-7·3°) in men and 5·3° (5·1-5·9°) in women ( < 0·001). The median and IQR for UPF consumption was 13·7 (8·1-33·4) % in the total sample, 23·8 (8·1-70·5) % in men and 12·9 (8·1-27·5) % in women ( < 0·001). The mean (sd) of MPF consumption was 60·2 (sd 15·7) % for the total sample, 59·1 (sd 16·4) % for men and 60·5 (sd 15·6) % for women ( = 0·720). The consumption of UPF was negatively (rho = -0·267, = 0·002), while the consumption of MPF was positively (rho = 0·218, = 0·010) associated with the PhA, after adjustment for age, sex, BMI and physical activity.
Conclusion: PhA relates inversely to UPF and positively to MPF consumption. The observed associations possibly reflect the effects of diet on cellular health and in turn PhA.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC11504085 | PMC |
| http://dx.doi.org/10.1017/S136898002400123X | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Relationship between blood DNA methylation, diet quality indices and metabolic health: Data from Obekit study.
J Nutr Biochem
February 2025
Center for Nutrition Research, Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy and Nutrition, University of Navarra, Pamplona, Spain; Navarra Institute for Health Research (IdiSNA), Pamplona, Spain; Centro de Investigación Biomédica en Red de la Fisiopatología de la Obesidad y la Nutrición (CIBERobn), Carlos III Health Institute, Madrid, Spain. Electronic address:
Article Synopsis
- Epigenetic mechanisms, influenced by diet, may explain why some individuals are more susceptible to diseases, prompting a study on their relationship with DNA methylation (DNAm) and metabolic health in Spain.
- The study involved 337 participants and assessed diet quality using a food frequency questionnaire along with established dietary scores related to plant-based diets and processed food consumption.
- Findings indicated significant correlations between certain nutrients and specific DNA sites, with dietary impacts on DNAm linked to obesity and key metabolic risk factors, highlighting how diet quality can predict metabolic health outcomes.
Food consumption by degree of food processing and risk of type 2 diabetes mellitus: a prospective cohort analysis of the European Prospective Investigation into Cancer and Nutrition (EPIC).
Lancet Reg Health Eur
November 2024
Centre for Obesity Research, Department of Medicine, University College London (UCL), London WC1E 6JF, UK.
Article Synopsis
- A study analyzed the link between different levels of food processing and the risk of developing type 2 diabetes, using data from the EPIC cohort involving nearly 312,000 participants over about 11 years.
- The results showed that higher intake of ultra-processed foods (UPF) was significantly associated with an increased risk of type 2 diabetes, while unprocessed/minimally processed foods and processed foods were linked to a lower risk.
- Sub-group analysis revealed specific types of UPF, like certain breads and plant-based alternatives, that, surprisingly, were associated with a reduced risk of developing type 2 diabetes.
Minimally processed foods have a higher total antioxidant content compared to processed and ultra-processed foods: results from an analysis of 1946 food items.
Br J Nutr
November 2024
School of Life Sciences, Arizona State University, 427 E. Tyler Mall, Tempe, AZ85281, USA.
Ultra-processed foods (UPF), per the NOVA Classification, provide a major source of calories within modern food systems and are associated with poor health outcomes related to chronic inflammation. Dietary antioxidants play a key role in preventing disease; however, the relationship between the NOVA Classification and the total antioxidant content (TAC) of foods is not well characterised. We hypothesised that TAC would be highest in minimally processed food (MPF), lower in processed food (PRF) and lowest in UPF.
View Article and Find Full Text PDFTrends in Adults' Intake of Un-processed/Minimally Processed, and Ultra-processed foods at Home and Away from Home in the United States from 2003-2018.
J Nutr
November 2024
Department of Nutrition, School of Public Health and Center for Epidemiological Studies in Health and Nutrition, University of São Paulo, São Paulo, Brazil.
Background: Ultraprocessed foods (UPFs) comprise >50% of United States adults' energy intake, with the proportion of calories from UPFs increasing over time and the proportion of unprocessed/minimally processed foods (MPFs) decreasing over time. Whether UPFs are primarily consumed at home (AH) or away from home (AFH) is important to inform policies and messages to improve dietary quality.
Objectives: We examined trends in consumption of UPFs and MPFs AH and AFH in a nationally representative sample of United States adults and within sociodemographic subgroups.
Phase angle is inversely related to the consumption of ultra-processed foods and positively related to the consumption of minimally processed foods by university students: a cross-sectional study.
Public Health Nutr
September 2024
Department of Nutritional Sciences and Dietetics, University of the Peloponnese, Kalamata24100, Greece.
Objective: Ultra-processed foods (UPF) and minimally processed foods (MPF) consumption are differentially connected to adiposity and possibly body composition. Phase angle (PhA) originates from bioelectrical impedance analysis (BIA) and is connected to cellular health. This study is the first to investigate associations between UPF/MPF consumption and PhA.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!