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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Ultra-processed Food Consumption by Pregnant Women: The Effect of an Educational Intervention with Health Professionals

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Author(s):
Gomes, Caroline de Barros [1] ; Malta, Maira Barreto [2] ; da Costa Louzada, Maria Laura [3] ; D'Aquino Benicio, Maria Helena [2] ; Barros, Aluisio J. D. [4] ; de Barros Leite Carvalhaes, Maria Antonieta [1]
Total Authors: 6
Affiliation:
[1] Sao Paulo State Univ UNESP, Dept Saude Publ, Botucatu Med Sch, Avenida Prof Montenegro, Dist Rubiao Jr S-N, BR-18618970 Botucatu, SP - Brazil
[2] Univ Sao Paulo, Dept Nutr, Sch Publ Hlth, Ave Dr Arnaldo 715, BR-01246904 Sao Paulo, SP - Brazil
[3] Univ Fed Sao Paulo, Campus Baixada Santista, Rua Silva Jardim, BR-11015020 Santos, SP - Brazil
[4] Univ Fed Pelotas, Postgrad Program Epidemiol, R Mal Deodoro 1160, BR-96020220 Pelotas, RS - Brazil
Total Affiliations: 4
Document type: Journal article
Source: MATERNAL AND CHILD HEALTH JOURNAL; v. 23, n. 5, p. 692-703, MAY 2019.
Web of Science Citations: 2
Abstract

Objectives Nutrition during pregnancy is related with many maternal and child outcomes. To investigate the consumption of ultra-processed foods is one of the newest methods to evaluate food consumption, but these studies in pregnant women are rare. Methods We conducted a non-randomized controlled educational intervention on healthy eating and physical activity during pregnancy in primary health care units of Botucatu, Sao Paulo, Brazil. The sample comprised two groups of pregnant women with low obstetric risk, an intervention group (n=181) and a control group (n=172). The health professionals that assisted the pregnant women from the intervention group were trained to promote five healthy food practices during the prenatal care appointments: consumption of three fruits; two portions of vegetables; two portions of beans, at least 5days per week; and restriction of soft drinks and industrially processed cookies. All pregnant women answered two 24-h dietary recalls per trimester, one face-to-face, another by telephone. The foods consumed by pregnant women were classified according Nova. The impact of the intervention on the ultra-processed food consumption was evaluated by multilevel linear regression analysis. Results A quarter of the energy consumed by the pregnant women provided from ultra-processed foods. The intervention reduced these percentage of energy between the first and second trimester of pregnancy by 4.6 points (p=0.015). This effect was not observed in the third trimester of pregnancy. Conclusions for Practice Training health care professionals to promote healthy food practices is a viable and sustainable alternative to reduce ultra-processed foods during pregnancy. (AU)

FAPESP's process: 14/06865-6 - Dietary patterns in pregnant women: a cohort study in a couenty of São Paulo
Grantee:Caroline de Barros Gomes
Support Opportunities: Scholarships in Brazil - Master
FAPESP's process: 11/18579-0 - Impact of an intervention aimed to promote walking during leisure time and healthy eating in pregnant women attending the Family Health Strategy: a controlled cohort study
Grantee:Maria Helena D'Aquino Benicio
Support Opportunities: Regular Research Grants