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dc.contributor.authorNestares Pleguezuelo, María Teresa 
dc.contributor.authorDe la Flor Alemany, Marta 
dc.contributor.authorBonavita, Antonela
dc.contributor.authorAparicio García-Molina, Virginia 
dc.date.accessioned2021-03-04T09:15:19Z
dc.date.available2021-03-04T09:15:19Z
dc.date.issued2021-01-06
dc.identifier.citationNestares, T.; Martín-Masot, R.; Flor-Alemany, M.; Bonavita, A.; Maldonado, J.; Aparicio, V.A. Influence of Ultra-Processed Foods Consumption on Redox Status and Inflammatory Signaling in Young Celiac Patients. Nutrients 2021, 13, 156. [https://doi.org/10.3390/nu13010156]es_ES
dc.identifier.urihttp://hdl.handle.net/10481/66865
dc.description.abstractThe 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 = 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-1 ) 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.es_ES
dc.description.sponsorshipRegional Government of Andalusia, Excellence Research Project P12-AGR-2581es_ES
dc.description.sponsorshipUniversity of Granada PP2017-PIP14es_ES
dc.description.sponsorshipSpanish Ministry of Education, Culture and Sports FPU17/03715es_ES
dc.language.isoenges_ES
dc.publisherMdpies_ES
dc.rightsAtribución 3.0 España*
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/es/*
dc.subjectCeliac disease es_ES
dc.subjectUltra-processed foodses_ES
dc.subjectGluten-free diet es_ES
dc.subjectInflammatory signalinges_ES
dc.subjectOxidative stress es_ES
dc.subjectChildrenes_ES
dc.titleInfluence of Ultra-Processed Foods Consumption on Redox Status and Inflammatory Signaling in Young Celiac Patientses_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses_ES
dc.identifier.doi10.3390/nu13010156
dc.type.hasVersioninfo:eu-repo/semantics/publishedVersiones_ES


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Atribución 3.0 España
Except where otherwise noted, this item's license is described as Atribución 3.0 España