上海交通大学学报(医学版) ›› 2025, Vol. 45 ›› Issue (1): 113-121.doi: 10.3969/j.issn.1674-8115.2025.01.014

• 综述 • 上一篇    下一篇

孕期超加工食品摄入与妊娠结局关系的研究进展

糜小扬1,2(), 丁莹1,2, 陈奕静3, 贾洁1,2,4()   

  1. 1.上海交通大学医学院附属新华医院临床营养科,上海 200092
    2.上海交通大学医学院医学技术学院临床营养系,上海 200025
    3.上海交通大学医学院医学技术学院医学检验技术系,上海 200025
    4.上海市小儿消化与营养重点实验室,上海 200092
  • 收稿日期:2024-07-04 接受日期:2024-11-20 出版日期:2025-01-28 发布日期:2025-01-28
  • 通讯作者: 贾 洁,副教授,博士;电子信箱:jiejia@shsmu.edu.cn
  • 作者简介:糜小扬(2003—),女,本科生;电子信箱:15021302508@163.com
  • 基金资助:
    上海交通大学医学院大学生创新训练计划(S202410248550)

Research progress in the relationship between ultra-processed food intake and pregnancy outcomes

MI Xiaoyang1,2(), DING Ying1,2, CHEN Yijing3, JIA Jie1,2,4()   

  1. 1.Department of Clinical Nutrition, Xinhua Hospital, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China
    2.Department of Clinical Nutrition, College of Health Science and Technology, Shanghai Jiao Tong University School of Medicine, Shanghai 200025, China
    3.Department of Medical Laboratory Technology, College of Health Science and Technology, Shanghai Jiao Tong University School of Medicine, Shanghai 200025, China
    4.Shanghai Key Laboratory of Pediatric Digestion and Nutrition, Shanghai 200092, China
  • Received:2024-07-04 Accepted:2024-11-20 Online:2025-01-28 Published:2025-01-28
  • Contact: JIA Jie, E-mail: jiejia@shsmu.edu.cn.
  • Supported by:
    Shanghai Jiao Tong University School of Medicine Student Innovation Training Program(S202410248550)

摘要:

近年来超加工食品(ultra-processed foods,UPFs)在全球范围内消费量迅速增长。UPFs是NOVA分类体系中描述的第四类食品:为工业配方食品,完全或主要由从食物中提取的物质(油、脂肪、糖、淀粉和蛋白质等)、来自食物成分的衍生物(氢化脂肪和改性淀粉等)或多种食品添加剂制成;制造技术包括挤压、成型和预煎炸等。作为高能量密度食品,UPFs通常具有高糖、脂肪和盐,低膳食纤维、蛋白质、维生素和矿物质的特点,营养密度较低。多项研究显示UPFs高摄入能够增加多种慢性疾病的发生风险。孕期营养是影响妊娠结局的重要因素,孕期均衡且充分的营养摄入能够保障母婴的健康。UPFs营养密度有限,孕期对其的高摄入可能不利于母婴健康,但孕期UPFs摄入影响母婴健康的研究有限。该文针对UPFs对妊娠结局影响的相关文献进行了综述,旨在为深入研究UPFs对孕期健康的影响以及进行个性化膳食指导提供研究依据。

关键词: 超加工食品, NOVA分类, 孕期营养, 妊娠结局

Abstract:

In recent years, the global consumption of ultra-processed foods (UPFs) has increased. UPFs are classified as the fourth group of food in the NOVA classification system: industrially formulated foods made entirely or mostly from substances extracted from foods (oils, fats, sugar, starch, proteins, etc), derivatives of food constituents (hydrogenated fats, modified starches, etc), or multiple food additives. Common manufacturing techniques include extrusion, moulding, and pre-frying. As high-energy-density foods, UPFs are typically characterized by high levels of sugar, fat, and salt, and low levels of dietary fiber, protein, vitamins, and minerals, resulting in low nutrient density. Studies have shown that a high intake of UPFs increases the risk of various chronic diseases. Nutrition during pregnancy is a crucial factor influencing pregnancy outcomes, and balanced and adequate nutrient intake is essential for the health of both the mother and child. Given that UPFs have limited nutritional density, high intake during pregnancy may be detrimental to maternal and infant health. However, the impact of consuming UPFs during pregnancy on maternal and infant health is not extensively studied. This article reviews the literature on the effects of UPFs on pregnancy outcomes, aiming to provide a foundation for further research and personalized dietary guidance.

Key words: ultra-processed food, NOVA classification, gestational nutrition, pregnancy outcomes

中图分类号: