The most outstanding result of this study is that a high UPF intake promotes a more pro-oxidant and pro-inflammatory status in patients with MetS without differences in their anthropometric parameters and biochemical profile.
This shows that inflammation may differ among individuals of different weights, heights, etc. Although obesity/excess fat can increase inflammation, so can several other factors. I wonder how they could limit more of those in future studies.
differences in the levels of endogenous antioxidants and prooxidants
This shows that antioxidant levels and pro-oxidant levels may be independent of one another and not strictly an inverse relationship, interesting
n = 92)
This is a small sample size and may not be representative of the population
Southern Italian region.
This population may be why % diet from UPFs was lower than I expected
while processed and ultra-processed foods represented, respectively, 25.2% (SD ± 12.2) and 10.8%
This was lower than I expected, which may be due to the date of the study.
tegorized according to the NOVA classification is available as
This method relies on subject's self-reports of diet, which makes me question the validity. People tend to overestimate or underestimate their food intake.
2005-2010
This was a long time ago. While this still may be a popular and relevant topic, I have been taught at UK that we should try to look at articles in the last 5-10 years.
micronutrients
I feel like more concrete examples could have been given here. Maybe even a chart. The explanation of the 4 levels of processed foods is a bit confusing and wordy.