Blood pressure variation and ultra-processed food consumption in children with obesity

Caroline Cortes; Joana Maia Brandão; Diana Barbosa Cunha; Vitor Barreto Paravidino; Rosely Sichieri

doi:10.1007/s00431-023-05076-z

Blood pressure variation and ultra-processed food consumption in children with obesity

Eur J Pediatr. 2023 Sep;182(9):4077-4085. doi: 10.1007/s00431-023-05076-z. Epub 2023 Jul 4.

Authors

Caroline Cortes¹, Joana Maia Brandão², Diana Barbosa Cunha², Vitor Barreto Paravidino^{2

3}, Rosely Sichieri²

Affiliations

¹ Department of Epidemiology, Hésio Cordeiro Institute of Social Medicine, State University of Rio de Janeiro, Rio de Janeiro, RJ, Brazil. krolcortes@hotmail.com.
² Department of Epidemiology, Hésio Cordeiro Institute of Social Medicine, State University of Rio de Janeiro, Rio de Janeiro, RJ, Brazil.
³ Department of Physical Education and Sports, Naval Academy - Brazilian Navy, Rio de Janeiro, Rio de Janeiro, Brazil.

PMID: 37401980
DOI: 10.1007/s00431-023-05076-z

Abstract

To investigate the influence of ultra-processed food (UPF) consumption on systolic (SBP) and diastolic (DBP) blood pressure in children with obesity, using dietary and urinary markers. We conducted a secondary analysis of a randomized clinical trial involving children with obesity, aged 7 to 12 years. Over a period of six months, the children and their guardians attended monthly individual consultations and educational activities aimed at promoting a reduction in UPF consumption. During each visit, measurements of blood pressure, body weight, height, and 24-h dietary recall were recorded. Additionally, spot urine samples were collected at baseline, and at the second and fifth-month follow-ups. A total of 96 children were included in the analysis. Energy intake, UPF intake and blood pressure showed a quadratic pattern of change, with a decrease in the first two months and an increase thereafter. There was an association between UPF consumption and DBP. The intake of UPF was correlated with the urinary sodium-to-potassium (Na/K) ratio (r = 0.29; p = 0.008) and the dietary Na/K ratio (r = 0.40; p < 0.001). For every 100 g increase in UPF, DBP increased by 0.28 mmHg (p-value = 0.01). After further adjustment for changes in body mass index (BMI), and physical activity, the increase in DBP was 0.22 mmHg. Conclusion: Our findings indicate that reducing UPF consumption may have an impact on blood pressure in children with obesity. Additional adjustment for BMI and physical activity did not influence the results. Therefore, reducing UPF consumption can be considered as a strategy against hypertension. What is Known: • Ultra-processed food consumption is associated with an increased risk of cardiovascular disease; however, this evidence is still limited in children. • Intake of calories from ultra-processed food in relation to the total calories is increasing worldwide. What is New: • Ultra-processed food consumption has an effect on the diastolic blood pressure, independent of changes in weight. • The intake of ultra-processed food was correlated to the dietary sodium-to-potassium ratio (r = 0.40; p < 0.001).

Keywords: Blood pressure; Children; Obesity; Ultra-processed food.