ArticlePublic health nutrition2021
Food processing and risk of hypertension: Cohort of Universities of Minas Gerais, Brazil (CUME Project).
Article in Public health nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 24 papers, 3 of them syntheses that pooled it.
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Who cites it
24 citing papers in PubMed, 3 syntheses or guidelines pooled it.
- Ultra-Processed Foods and Human Health: A Systematic Review and Meta-Analysis of Prospective Cohort Studies.Advances in nutrition (Bethesda, Md.) · 2024Pooled it
- A Systematic Review on Processed/Ultra-Processed Foods and Arterial Hypertension in Adults and Older People.Nutrients · 2022Pooled it
- A Systematic Review of Worldwide Consumption of Ultra-Processed Foods: Findings and Criticisms.Nutrients · 2021Pooled it
- Blood pressure variation and ultra-processed food consumption in children with obesity.European journal of pediatrics · 2023Trial
- Review
- Ultra-Processed Food Consumption Patterns and Their Association with Blood Pressure Among Young Adults: A Cross-Sectional Study.Nutrients · 2026Article
- Ultra-Processed Food Consumption and Mental Health and Sleep Quality in Turkish Adults: A Cross-Sectional Study.Healthcare (Basel, Switzerland) · 2026Article
- Ultra-processed food intake and dietary behaviors in Korean adolescents: a cross-sectional study based on the 2019-2023 Korea National Health and Nutrition Examination Survey.Korean journal of community nutrition · 2025Article
- Association Between Ultra-processed Food Consumption and Mortality Among US Adults: Prospective Cohort Study of the National Health and Nutrition Examination Survey, 2003-2018Journal of the Academy of Nutrition and Dietetics · 2025Article
- Association between ultra-processed food consumption and inflammation: insights from the STANISLAS cohort.European journal of nutrition · 2025Article
- [Energy and sodium content of foods reported in the National Household Income and Expenditure Survey 2018-2019, Costa Rica, according to the NOVA classificationAporte energético e teor de sódio dos alimentos informados na Pesquisa Nacional de Renda e Despesa Domiciliar 2018-2019 da Costa Rica, de acordo a classificação NOVA.]Revista panamericana de salud publica = Pan American journal of public health · 2025Article
- Association Between Ultra-Processed Food Consumption and Hypertension Incidence: Findings From RaNCD Cohort Project.International journal of hypertension · 2025Article
- Ultra-Processed Food Consumption and Hypertension Risk in the REGARDS Cohort Study.Hypertension (Dallas, Tex. : 1979) · 2024Article
- Ultra-Processed Food Consumption and Risk of Incident Hypertension in US Middle-Aged Adults.Journal of the American Heart Association · 2024Article
- Ultraprocessed Food Intake during the Transition to Adulthood Varies According to Sociodemographic Characteristics and Maternal Intake in Cebu, Philippines.The Journal of nutrition · 2024Article
- [Association of ultra-processed food with diabetes and impaired fasting glucose in elderly populations (urban and rural): a cross-sectional study].Korean journal of community nutrition · 2024Article
- Perspective: A Research Roadmap about Ultra-Processed Foods and Human Health for the United States Food System: Proceedings from an Interdisciplinary, Multi-Stakeholder Workshop.Advances in nutrition (Bethesda, Md.) · 2023Article
- Article
- Ultra-processed food consumption and metabolic syndrome: a cross-sectional study in Quilombola communities of Alagoas, Brazil.International journal for equity in health · 2023Article
- 30-Year High Cardiovascular Risk Incidence and its Determinants: CUME Study.Revista brasileira de enfermagem · 2023Article
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
objectiveTo analyse the association between food consumption according to the degree of processing and incidence of hypertension in CUME project participants.
designLongitudinal study in which food consumption was evaluated according to the percentage contribution of daily energetic intake (%/d) of each NOVA classification group (unprocessed/minimally processed foods and culinary preparations (U/MPF&CP); processed foods and ultra-processed foods (UPF)). Hypertension was defined according to American College of Cardiology/American Heart Association (ACC/AHA) criteria. Adjusted relative risks (RR) and their 95% confidence intervals (95 % CI) were estimated by Poisson regression models with robust variances.
settingBrazil.
participants1221 graduates classified as non-hypertensive at baseline and monitored for 2 years.
resultsDaily energetic percentage from each group according to degree of processing was 64·3 (sd 12) % for U/MPF&CP; 9·9 (sd 5·8) % for processed foods and 25·8 (sd 11) % for UPF. Incidence of hypertension was high (152/1000 person-years; n 113, 193/1000 person-years in males and n 257, 138/1000 person-years in females). After adjusting for potential confounders, participants in the upper quintile of daily energetic intake of U/MPF&CP presented a reduced risk of hypertension (RR: 0·72; 95 % CI 0·52, 0·98), while those in the upper quintile of daily energetic intake of UPF presented an increased risk of the outcome (RR: 1·35; 95 % CI 1·01, 1·81).
conclusionsIn this prospective cohort of Brazilian middle-aged adult university graduates, the highest consumptions of U/MPF&CP and UPF were associated with, respectively, reduced and increased risk of hypertension. Additional longitudinal studies are needed to confirm our results.
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