Table 2.
Relative risk (RR) and 95 % CI for incidence of hypertension by energetic contribution of food consumption according to industrial processing degree (n 1·221). Cohort of Universities of Minas Gerais (CUME) study, 2019*,†,‡,§
| Food consumption quintiles according to industrial processing degree | ||||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Q1 | Q2 | Q3 | Q4 | Q5 | ||||||
| Characteristics | RR | RR | 95 % CI | RR | 95 % CI | RR | 95 % CI | RR | 95 % CI | P for trend |
| U/MPF&CP | ||||||||||
| Crude analysis | 1·00 | 0·93 | 0·71, 1·21 | 0·99 | 0·76, 1·29 | 1·07 | 0·83, 1·38 | 0·77 | 0·58, 1·03 | 0·243 |
| Model 1|| | 1·00 | 0·96 | 0·73, 1·25 | 1·01 | 0·78, 1·32 | 1·08 | 0·84, 1·40 | 0·80 | 0·60, 1·07 | 0·341 |
| Model 2¶ | 1·00 | 0·91 | 0·69, 1·21 | 0·98 | 0·74, 1·29 | 1·06 | 0·81, 1·39 | 0·72 | 0·52, 0·98 | 0·161 |
| Processed | ||||||||||
| Crude analysis | 1·00 | 0·95 | 0·72, 1·25 | 1·15 | 0·89, 1·50 | 1·05 | 0·81, 1·39 | 0·99 | 0·75, 1·30 | 0·901 |
| Model 1|| | 1·00 | 0·94 | 0·71, 1·25 | 1·11 | 0·86, 1·45 | 1·04 | 0·80, 1·36 | 0·96 | 0·73, 1·27 | 0·905 |
| Model 2¶ | 1·00 | 1·02 | 0·76, 1·37 | 1·13 | 0·85, 1·50 | 1·06 | 0·79, 1·42 | 1·04 | 0·78, 1·41 | 0·756 |
| Model 3†† | 1·00 | 1·06 | 0·79, 1·43 | 1·10 | 0·82, 1·47 | 1·21 | 0·90, 1·61 | 1·09 | 0·81, 1·47 | 0·452 |
| UPF | ||||||||||
| Crude analysis | 1·00 | 1·17 | 0·89, 1·55 | 1·12 | 0·85, 1·50 | 1·10 | 0·82, 1·46 | 1·31 | 1·00, 1·72 | 0·094 |
| Model 1|| | 1·00 | 1·17 | 0·89, 1·55 | 1·12 | 0·85, 1·49 | 1·10 | 0·83, 1·48 | 1·31 | 1·00, 1·72 | 0·092 |
| Model 2** | 1·00 | 1·19 | 0·88, 1·60 | 1·16 | 0·86, 1·57 | 1·08 | 0·78, 1·47 | 1·35 | 1·01, 1·81 | 0·109 |
| Model 3†† | 1·00 | 1·22 | 0·91, 1·64 | 1·16 | 0·86, 1·56 | 0·99 | 0·72, 1·36 | 1·35 | 1·01, 1·82 | 0·145 |
U/MPF&CP, unprocessed/minimally processed foods and culinary preparations; UPF, ultra-processed foods.
Q1, first quintile; Q2, second quintile; Q3, third quintile; Q4, fourth quintile; Q5, fifth quintile.
Lowest quintile was used as reference.
Hypertension was defined according to American College of Cardiology/American Heart Association (ACC/AHA) criteria.
Energy consumption of unprocessed/minimally processed foods (Q1: 15·9–47·1%; Q2: 47·1–54·1%; Q3: 54·2–60·7%; Q4: 60·8–68·0%; Q5: 68·1–92·3 %); Energy consumption of culinary ingredients (Q1: 0–2·5%; Q2: 2·5–4·3%; Q3: 4·3–6·5%; Q4: 6·5–9·9%; Q5: 9·9–40·1%); Energy consumption of processed foods (Q1: 0–4·8%; Q2: 4·8–7·7%; Q3: 7·7–10·6%; Q4: 10·6–14·6%; Q5: 14·6–39·1%). Energy consumption of UPF (Q1: 0·8–16·6%; Q2: 16·6–22·3%; Q3: 22·3–27·3%; Q4: 27·3–34·6; Q5: 34·6–76·2%). Data are expressed as RR and 95 % CI.
Adjusted by gender and age.
Adjusted by gender, age, marital status, skin colour, per capita income, physical activity, smoking, obesity, family history of hypertension, alcohol consumption and previous diagnosis of type 2 diabetes, hypercholesterolemia and hypertriglyceridemia.
Adjusted by all potential confounding factor, except alcohol consumption.
Adjusted by all potential confounding factor, excluding alcohol consumption of the % of energies of processed food and UPF.