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Consumption of ultra-processed products is associated with vitamin D deficiency in Brazilian adults and elderly

Published online by Cambridge University Press:  19 July 2023

Larisse Monteles Nascimento
Affiliation:
Department of Nutrition, Food Nutrition Postgraduate Program, Federal University of Piauí, Teresina, Piauí, Brazil
Layanne Cristina de Carvalho Lavôr
Affiliation:
Department of Nutrition, Food Nutrition Postgraduate Program, Federal University of Piauí, Teresina, Piauí, Brazil
Paulo Víctor de Lima Sousa
Affiliation:
Department of Nutrition, Food Nutrition Postgraduate Program, Federal University of Piauí, Teresina, Piauí, Brazil
Liania Alves Luzia
Affiliation:
Department of Nutrition, School of Public Health, University of São Paulo, São Paulo, Brazil
Poliana Cristina de Almeida Fonseca Viola
Affiliation:
Department of Nutrition, Food Nutrition Postgraduate Program, Federal University of Piauí, Teresina, Piauí, Brazil
Adriana de Azevedo Paiva
Affiliation:
Department of Nutrition, Food Nutrition Postgraduate Program, Federal University of Piauí, Teresina, Piauí, Brazil
Patricia Helen de Carvalho Rondó
Affiliation:
Department of Nutrition, School of Public Health, University of São Paulo, São Paulo, Brazil
Karoline de Macedo Gonçalves Frota*
Affiliation:
Department of Nutrition, Food Nutrition Postgraduate Program, Federal University of Piauí, Teresina, Piauí, Brazil
*
*Corresponding author: Karoline de Macedo Gonçalves Frota, email karolfrota@ufpi.edu.br

Abstract

Although studies show that the intake of ultra-processed products (UPP) has a negative impact on health, diet quality and dietary vitamin D, its influence on serum concentrations of this vitamin remains unknown; therefore, it is essential to verify the association between the UPP consumption and vitamin D deficiency. This is a cross-sectional, household, population-based study, carried out with 229 individuals aged 20 years or older, residents of the city of Teresina, Piauí, Brazil. Socio-demographic, lifestyle, food consumption and anthropometric data were collected. Food consumption was obtained using a 24-h food recall, and foods were grouped according to the NOVA classification. Plasma concentrations of calcidiol–25 (OH) D3 were determined by HPLC. Crude and adjusted binary logistic regression was applied to estimate the association between UPP consumption and vitamin D deficiency. Most individuals aged 20–39 years were vitamin D deficient (52·1 %). UPP contributed 19·9 % to the energetic intake of the participant’s diet. This contribution was higher for individuals with vitamin D deficiency (22·5 %, P = 0·04). In addition, a high intake of UPP was associated with twice the risk of vitamin D deficiency in comparison with low consumption of UPP (OR: 2·05; CI 1·06, 4·50; P: 0·04). Our results suggest that the consumption of UPP may have a negative impact on serum concentrations of vitamin D; more studies are needed.

Type
Research Article
Copyright
© The Author(s), 2023. Published by Cambridge University Press on behalf of The Nutrition Society

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