RT Journal Article
T1 Influence of Ultra-Processed Foods Consumption on Redox Status and Inflammatory Signaling in Young Celiac Patients.
A1 Nestares, Teresa
A1 Martin-Masot, Rafael
A1 Flor-Alemany, Marta
A1 Bonavita, Antonela
A1 Maldonado, Jose
A1 Aparicio, Virginia A
K1 celiac disease
K1 children
K1 gluten-free diet
K1 inflammatory signaling
K1 oxidative stress
K1 ultra-processed foods
AB The current study was designed to assess the influence of consumption of ultra-processed (UPF) on oxidative/antioxidant balance and evoked inflammatory signaling in young patients with celiac disease (CD). The study included 85 children. The celiac group (n = 53) included children with CD with a long (>18 months, n = 17) or recent (18 months, n = 17) or recent (<18 months, n = 36) adherence to a gluten-free diet (GFD). The control group (n = 32) included healthy children with a significantly lower consumption of UPF compared to the CD group, both expressed as kcal/day (p = 0.043) and as percentage of daily energy intake (p = 0.023). Among children with CD, the group with the lowest consumption of UPF (below the 50% of daily energy intake) had a greater Mediterranean diet (MD) adherence and higher moderate physical activity levels. In addition, CD children with the lowest consumption of UPF had healthier redox (lower soluble superoxide dismutase-1 and 15-F2t-isoprostanes) and inflammatory profiles (lower macrophage inflammatory protein-1α) compared to the group with the highest consumption of UPF (all, p < 0.05) regardless of the time on a GFD. These findings highlight the importance of a correct monitoring of the GFD. An unbalanced GFD with high consumption of UPF and an unhealthy pattern with less physical activity and worse adherence to MD results in a worse inflammatory profile, which could act as a parallel pathway that could have important consequences on the pathophysiology of the disease.
PB MDPI AG
YR 2020
FD 2020-12-29
LK http://hdl.handle.net/10668/16939
UL http://hdl.handle.net/10668/16939
LA en
NO Nestares T, Martín-Masot R, Flor-Alemany M, Bonavita A, Maldonado J, Aparicio VA. Influence of Ultra-Processed Foods Consumption on Redox Status and Inflammatory Signaling in Young Celiac Patients. Nutrients. 2021 Jan 6;13(1):156.
NO This study was funded by the Regional Government of Andalusia, Excellence Research Project No P12-AGR-2581 and the Project from the University of Granada Ref. PP2017-PIP14. MFA was additionally funded by the Spanish Ministry of Education, Culture and Sports (Grant number FPU17/03715). Rafael Martín-Masot is grateful to the Ph.D. program “Medicina Clínica y Salud Pública” from the University of Granada.
DS RISalud
RD Apr 11, 2025