Background & aims: Street food (SF) is defined as out-of-home food consumption, and generally consistsof energy dense meals rich in saturated fats, and poor in fibers, vitamins and anti-oxidants. Though SFconsumption may have unfavorable metabolic and cardiovascular effects, its possible association withendothelial function has not been considered.Methods: Participants were recruited among those who took part in a previous study of ours, done inPalermo, Italy, which investigated the association between consumption of SF and health in 1002 people.In that study, a score of SF consumption was obtained by categorizing each of ten foods consumed lessthan or more than once a month (0 ¼ never consumed, 1 ¼ once a month or less, 2 ¼ more than oncea month; thus, the sum of single scores could range from 0 to 20). Based on the interquartile values of SFscore distribution, in the present study we included low SF consumers, defined on the basis of the firstinterquartile SF score range (range: 0e1), and high SF consumers, who were those in the forth interquartilerange of the SF score (range: 7e20). The group of low SF consumers had 12 participants (medianvalue of SF score: 1; range: 0e1), that of high SF consumers had 13 (median value of SF score: 11; range:10e16). The brachial artery flow-mediated dilatation (FMD), a measure of endothelial function, and othercardiovascular biomarkers were investigated.Results: High SF consumers had higher BMI (P ¼ 0.026), larger waist circumference (P ¼ 0.041), higherlevels of cholesterol (P ¼ 0.013) and uric acid serum concentrations (P ¼ 0.002) compared with low SFconsumers. The high SF consumers had a significantly lower FMD (5.4 2.1 versus 8.8 2.8%; ANCOVAwith BMI and waist circumpherence as covariates: P ¼ 0.025) than the high consumers. Other cardiovascularbiomarkers did not significantly differ between the two groups.Conclusions: This study suggests that high SF consumption in Palermo may be associated with endothelialdysfunction in healthy people, probably indicating that this category of foods should be limited,especially in people at high cardiovascular risk.
|Numero di pagine||6|
|Stato di pubblicazione||Published - 2012|
All Science Journal Classification (ASJC) codes
- Nutrition and Dietetics
- Critical Care and Intensive Care Medicine