Dietary inflammatory potential and their relationship with inflammatory markers and degree of food processing in workers at a public university

• Grant number: 23/16468-3
• Support Opportunities: Scholarships in Brazil - Post-Doctoral
• Start date: November 01, 2024
• End date: October 31, 2026
• Field of knowledge: Health Sciences - Nursing - Public Health Nursing
• Principal Investigator: Marilia Estevam Cornélio
• Grantee: Mariana Contiero San Martini
• Host Institution: Faculdade de Enfermagem. Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil

Abstract

Inflammation is a challenging biological phenomenon, associated with a series of diseases, such as cardiovascular diseases, the main cause of mortality in the world. Among different factors, diet has revealed an essential role in inflammation modulation. Exposure to a pro-inflammatory diet increases inflammatory responses and, therefore, the chances of developing various diseases. Thus, this project aims to evaluate the inflammatory potential of diet and test its relationship with inflammatory markers and degree of food processing. This is an analysis of collected data in previous study, population-based cross-sectional, carried out at a public university with 558 workers, of both sexes, aged 20 to 59. Sociodemographic characterization data were collected, anthropometric and blood pressure measurements were made, and blood samples were collected to dosage of inflammatory markers (Interleukins 6 and 10, Tumor Necrosis Factor Alpha and C-reactive protein), lipid profile (total cholesterol, HDL, LDL and triglycerides) and glycemic (fasting blood glucose, insulin and glycated hemoglobin). From the 24-hour Dietary Recall data, the Dietary Inflammatory Index and the Diet Quality Index Revised will be applied. The degree of food processing will be evaluated according to the NOVA classification system. The results of this study will provide subsidies for the future elaboration of intervention strategies to promote a healthy eating, with a view to reducing inflammatory factors related to diet and, consequently, the prevention of chronic diseases, especially the cardiovascular.