0142/2019 - Crianças e adolescentes que consomem alimentos ultraprocessados possuem pior perfil lipídico? Uma revisão sistemática. Children and adolescents who consume ultraprocessed foods have a worse lipid profile? A systematic review.
O aumento da participação de alimentos ultraprocessados na alimentação de crianças e adolescentes está relacionado ao desenvolvimento de agravos não transmissíveis, como dislipidemia. Objetivou-se realizar uma revisão sistemática da literatura sobre a relação do consumo de alimentos ultraprocessados e o perfil lipídico de crianças e adolescentes. Realizou-se uma busca nas bases de dados Pubmed, Scopus, Cochrane e LILACS por estudos com desenhos transversais e longitudinais, com ou sem intervenção; em crianças e/ou adolescentes aparentemente saudáveis, que tivessem a ingestão de alimento ultraprocessado como variável de exposição e o perfil lipídico como desfecho. Após triagem, 14 estudos foram incluídos, destes, nove demonstraram que o consumo de ultraprocessados estava relacionado com o aumento do LDL-c, colesterol total, triglicerídeos e diminuição do HDL-c. Três estudos não encontraram nenhuma relação e dois demonstraram que a maior ingestão de cereais prontos estava relacionada com a diminuição de colesterol total e LDL-c. Observou-se elevado consumo de alimentos ultraprocessados e relação positiva com lipídios sanguíneos em crianças e adolescentes o que chama atenção para a realização de intervenções, como educação nutricional, com vistas a reduzir a ingestão desses alimentos.
The increase in the participation of ultraprocessed foods in the feeding of children and adolescents is related to the development of noncommunicable diseases such as dyslipidemia. The objective of this study was to systematically review the literature on the relationship of consumption of ultraprocessed foods in the lipid profile of children and adolescents. A search in the Pubmed, Scopus, Cochrane and LILACS databases was carried out to find cross-sectional and longitudinal studies, with or without intervention, in apparently healthy children and / or adolescents, who had the intake of ultraprocessed food as an exposure variable and the lipid profile as an outcome. After screening, 14 studies were included, of which nine demonstrated that ultraprocessed consumption was related to increased LDL-c, total cholesterol, triglycerides and decreased HDL-c. Three studies found no relationship and two demonstrated that the increased intake of ready-to-eat cereals was related to decreased total cholesterol and LDL-c. There was a high consumption of ultraprocessed foods and positive relation with blood lipids in children and adolescents, which calls attention to interventions, such as nutritional education, with a view to reducing the intake of these foods.
Children and adolescents who consume ultraprocessed foods have a worse lipid profile? A systematic review.
Resumo (abstract):
The increase in the participation of ultraprocessed foods in the feeding of children and adolescents is related to the development of noncommunicable diseases such as dyslipidemia. The objective of this study was to systematically review the literature on the relationship of consumption of ultraprocessed foods in the lipid profile of children and adolescents. A search in the Pubmed, Scopus, Cochrane and LILACS databases was carried out to find cross-sectional and longitudinal studies, with or without intervention, in apparently healthy children and / or adolescents, who had the intake of ultraprocessed food as an exposure variable and the lipid profile as an outcome. After screening, 14 studies were included, of which nine demonstrated that ultraprocessed consumption was related to increased LDL-c, total cholesterol, triglycerides and decreased HDL-c. Three studies found no relationship and two demonstrated that the increased intake of ready-to-eat cereals was related to decreased total cholesterol and LDL-c. There was a high consumption of ultraprocessed foods and positive relation with blood lipids in children and adolescents, which calls attention to interventions, such as nutritional education, with a view to reducing the intake of these foods.
