Consumo de alimentos ultraprocesados y relación con la excreción de sodio y potasio: un estudio transversal

Autores/as

  • Inês Anjos Faculty of Nutrition and Food Sciences of University of Porto, Porto, Portugal.
  • Tânia Silva-Santos EPI Unit, Institute of Public Health, University of Porto, Porto, Portugal. ITR—Laboratory for Integrative and Translational Research in Population Health, Institute of Public Health, Porto, Portugal https://orcid.org/0000-0002-0684-5472
  • Pedro Moreira Faculty of Nutrition and Food Sciences of University of Porto, Porto, Portugal; EPI Unit, Institute of Public Health, University of Porto, Porto, Portugal; ITR—Laboratory for Integrative and Translational Research in Population Health, Institute of Public Health, Porto, Portugal.
  • Patrícia Padrão Faculty of Nutrition and Food Sciences of University of Porto, Porto, Portugal; EPI Unit, Institute of Public Health, University of Porto, Porto, Portugal; ITR—Laboratory for Integrative and Translational Research in Population Health, Institute of Public Health, Porto, Portugal.
  • Olívia Pinho Faculty of Nutrition and Food Sciences of University of Porto, Porto, Portugal; REQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy of University of Porto, Porto, Portugal.
  • Carla Gonçalves EPI Unit, Institute of Public Health, University of Porto, Porto, Portugal; ITR—Laboratory for Integrative and Translational Research in Population Health, Institute of Public Health, Porto, Portugal; Faculty e CITAB - Centre for the Research and Technology of Agro-Environmental and Biological Sciences, Institute for Innovation, Capacity Building and Sustainability of Agri-food Production (Inov4Agro), Vila Real, Portugal; Biology and Environment Department, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal; Department of Nutrition, University of Chile, Santiago, Chile.

DOI:

https://doi.org/10.14306/renhyd.28.2.2140

Palabras clave:

Alimentos procesados, Sodio, Potasio

Resumen

Introducción: Un mayor consumo de alimentos ultraprocesados (UPF) se ha asociado con un mayor riesgo de enfermedades no transmisibles (ENT) y un perfil de nutrientes que promueve las ENT, como un alto contenido de sodio y un bajo contenido de potasio. El objetivo del estudio fue evaluar el nivel de procesamiento de los alimentos según la clasificación NOVA y su relación con la ingesta de sodio y potasio estimada por la excreción urinaria de 24 horas.

Metodología: Este es un estudio transversal. La recopilación de datos incluyó a 107 trabajadores de una universidad pública (51,4% mujeres; edad media 47 años) que participaron en un ensayo clínico iMC Salt NCT03974477). Se utilizó una muestra de orina de 24 horas para estimar la ingesta de sodio y potasio, validada por el coeficiente de creatinina. Se utilizó el correspondiente recordatorio dietético de 24 horas para evaluar la ingesta de alimentos y los alimentos se clasificaron mediante la clasificación NOVA según el grado y finalidad de procesamiento, en cuatro grupos. Nutri-score también se utilizó para categorizar UPF y proporcionar más información sobre la calidad nutricional de los productos.

Resultados: El mayor aporte energético provino del grupo de alimentos no procesados o mínimamente procesados (51,6%), seguido de UPF (24%), alimentos procesados (21,8%) e ingredientes culinarios procesados (2,6%). Los individuos con menor aporte calórico del consumo de UPF tuvieron mayores valores promedio de ingesta de potasio (K) (1438 vs 1136 mg/1000kcal; p=0,007), que los individuos con mayor aporte de peso del consumo de alimentos no procesados o mínimamente procesados. (1434 vs 1109 mg/1000kcal; p=0,010). Para la ingesta de sodio (Na) no se encontraron resultados significativos entre los individuos con el consumo más bajo y alto de cada grupo NOVA.

Conclusiones: Un mayor consumo de alimentos frescos o mínimamente procesados y una menor ingesta de UPF se asociaron con mayores valores de ingesta de K. Por otro lado, una mayor ingesta de UPF no se asoció con mayores valores de ingesta de Na.

Financiación: Este trabajo fue apoyado por la Fundação para a Ciência e Tecnologia mediante la subvención POCI-01-0145-FEDER-029269) y por el Fondo Europeo de Desarrollo Regional (FEDER) a través de NORTE 2020 (Programa Operativo Regional del Norte 2014/2020) - NORTE- 01-0145-FEDER-072687.

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Publicado

2024-05-02

Cómo citar

Anjos, I., Silva-Santos, T., Moreira, P., Padrão, P., Pinho, O., & Gonçalves, C. (2024). Consumo de alimentos ultraprocesados y relación con la excreción de sodio y potasio: un estudio transversal . Revista Española De Nutrición Humana Y Dietética, 28(2), 135–144. https://doi.org/10.14306/renhyd.28.2.2140

Número

Vol. 28 Núm. 2 (2024): Revista Española de Nutrición Humana y Dietética

Sección

Artículos de investigación

Licencia

Derechos de autor 2020 Inês Anjos, Tânia Silva-Santos, Pedro Moreira, Patrícia Padrão, Olívia Pinho, Carla Gonçalves

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Esta obra está bajo una licencia internacional Creative Commons Atribución-NoComercial-CompartirIgual 4.0.

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