Degree of Food Processing (NOVA Classification) and Blood Pressure in Women with Overweight and Obesity

Abstract

(1) Background: We aimed to associate the degree of food processing with blood pressure levels in adult women. (2) Methods: A cross-sectional study was carried out on 85 adult women. The participants were subdivided into three groups: normal weight (NW: 27.05%), overweight (OW: 34.1%) and obesity (OB: 38.8%). Their anthropometric parameters, food consumption and blood pressure (BP) were evaluated. The groups were compared using one-way ANOVA or the Kruskal–Wallis test, and correlations were established using Spearman’s correlation, partial correlations (adjusted for age, medications and pathologies) and simple linear regression. Significance was set at p p p p = 0.027). Moreover, we found an inverse association among the consumption of MPF and diastolic blood pressure that remained after adjustments for covariates (r: −0.27; p = 0.01), suggesting that lower consumption of MPF is related to higher levels of DBP. (4) Conclusions: Our data suggest that women with obesity seem to have a lower consumption of MPF. In addition, MPF is negatively correlated with BP, suggesting an association with obesity and cardiovascular health.

Keywords

• blood pressure
• food consumption
• obesity
• minimally processed foods