Efeitos de refeições ricas em alimentos ultraprocessados comparadas a refeições sem alimentos ultraprocessados nas medições apetitivas, efeito térmico dos alimentos, função autonômica e sensibilidade à insulina em indivíduos com obesidade

Abstract

In recent decades, the consumption of ultra-processed foods (UPF) has increased significantly around the world, and this increase is associated with higher rates of morbidity and mortality, especially when combined with obesity. It is believed that this group of foods contributes to negative repercussions on human health, as it appears to influence the metabolic complex and neural system. However, it is speculated whether the particularities of UPF, composition and level of processing, are associated with these outcomes. Therefore, the objective of this study was to evaluate the effects of meals rich in ultra-processed foods compared to meals without ultra-processed foods on appetitive measurements, thermic effect of food, autonomic function and insulin sensitivity in individuals with obesity. This is a randomized, parallel, single-blind, 3-hour clinical trial that compared the effect of two test meals. The meals were matched in amounts of kilocalories, carbohydrates, proteins, lipids, sodium and fiber. Adult individuals with obesity were included, and the research was carried out at the Nutrition and Metabolism Laboratory of the Federal University of Alagoas, in July 2023. The outcomes evaluated were eating rhythm, appetitive measures, thermic effect of food (TEF), autonomic function and markers of insulin sensitivity before and after test meals. Data were analyzed using mixed variance analysis and “t” test. After UPF consumption, a significantly lower intake rate (07:52 ± 3:00 vs. 11:07 ± 03:16 min, p< 0.01), chews (424.07 ± 148.50 vs. 587.80 ± 152.89, p<0.01) and bites (27.32 ± 9.68 vs. 42.65 ± 11.54, p<0.01) and greater feeding capacity were observed (39.68 ± 22.69 vs. 23.95 ± 18.92 mm, p=0.02). However, TEF, autonomic function, and insulin sensitivity were not significantly different between meals. It is concluded that a meal rich in UPF led to a higher intake rate, less chewing and biting and was also less likely to reduce eating capacity. However, it did not show differences in TEF, autonomic function and markers of insulin sensitivity in individuals with obesity.