{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,4]],"date-time":"2026-05-04T17:29:17Z","timestamp":1777915757431,"version":"3.51.4"},"reference-count":38,"publisher":"SAGE Publications","issue":"4","license":[{"start":{"date-parts":[[2025,1,24]],"date-time":"2025-01-24T00:00:00Z","timestamp":1737676800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/journals.sagepub.com\/page\/policies\/text-and-data-mining-license"}],"content-domain":{"domain":["journals.sagepub.com"],"crossmark-restriction":true},"short-container-title":["Nutr Health"],"published-print":{"date-parts":[[2025,10]]},"abstract":"<jats:p>\n                    <jats:bold>Background:<\/jats:bold>\n                    NOVA is a food classification system that classifies foods according to the scope and purpose of food processing, rather than nutrients. Asthma is usually characterized by chronic inflammation and respiratory symptoms such as wheezing, shortness of breath, chest tightness, cough, and variable expiratory airflow limitation. According to the NOVA food classification system, consumption of ultraprocessed foods (UPF) can affect asthma symptoms.\n                    <jats:bold>Aim:<\/jats:bold>\n                    In this study, the relationship between UPF consumption and pulmonary function test (PFT) results of asthma patients in adults aged 18 to 65 was investigated using biochemical parameters.\n                    <jats:bold>Methods:<\/jats:bold>\n                    This study was a cross-sectional study and, was conducted with 339 asthmatic participants diagnosed with asthma and receiving medical treatment. The participants' consumption of UPF was determined using a food frequency questionnaire. The evaluation of forced expiratory volume in one second (FEV\n                    <jats:sub>1<\/jats:sub>\n                    ) (L\/s) and forced vital capacity (FVC) (L\/s) in the respiratory function tests was based on the percentage of the measured and expected values.\n                    <jats:bold>Results:<\/jats:bold>\n                    Although no significant relationship was found between % FEV\n                    <jats:sub>1<\/jats:sub>\n                    expected value and UPF consumption (\n                    <jats:italic toggle=\"yes\">P<\/jats:italic>\n                    \u2009&gt;\u20090.05), it was concluded that % FVC expected and % FEV\n                    <jats:sub>1<\/jats:sub>\n                    \/FVC values decreased with increasing UPF consumption (\n                    <jats:italic toggle=\"yes\">P<\/jats:italic>\n                    \u2009&lt;\u20090.05).\n                    <jats:bold>Conclusion:<\/jats:bold>\n                    It has been concluded that consumption of UPF worsens respiratory function and asthma prognosis. Therefore, replacing UPF and beverage products with healthier foods or food processing methods will play an important role in maintaining health.\n                  <\/jats:p>","DOI":"10.1177\/02601060241309708","type":"journal-article","created":{"date-parts":[[2025,1,24]],"date-time":"2025-01-24T03:33:23Z","timestamp":1737689603000},"page":"1675-1682","update-policy":"https:\/\/doi.org\/10.1177\/sage-journals-update-policy","source":"Crossref","is-referenced-by-count":2,"title":["Investigation of the effect of ultraprocessed food consumption on asthma using pulmonary function tests"],"prefix":"10.1177","volume":"31","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-8006-0411","authenticated-orcid":false,"given":"R\u00fcmeysa","family":"\u00d6z\u00e7alkap \u0130\u00e7\u00f6z","sequence":"first","affiliation":[{"name":"Department of Nutrition and Dietetics, Institute for Health Sciences Istanbul Medipol University, Istanbul, Turkey"},{"name":"Istanbul Galata University"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Mehmet","family":"Alpaslan","sequence":"additional","affiliation":[{"name":"Tekirda\u011f Nam\u0131k Kemal University"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Seda","family":"Tural","sequence":"additional","affiliation":[{"name":"University of Health Sciences"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"179","published-online":{"date-parts":[[2025,1,24]]},"reference":[{"key":"e_1_3_4_2_1","doi-asserted-by":"publisher","DOI":"10.1002\/aic.16018"},{"key":"e_1_3_4_3_1","doi-asserted-by":"publisher","DOI":"10.1155\/2018\/9041694"},{"key":"e_1_3_4_4_1","doi-asserted-by":"publisher","DOI":"10.4103\/0019-5049.190623"},{"key":"e_1_3_4_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.anai.2014.11.003"},{"key":"e_1_3_4_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0140-6736(94)91399-4"},{"key":"e_1_3_4_7_1","doi-asserted-by":"publisher","DOI":"10.1136\/thorax.55.2.102"},{"key":"e_1_3_4_8_1","doi-asserted-by":"publisher","DOI":"10.1183\/13993003.02226-2020"},{"key":"e_1_3_4_9_1","doi-asserted-by":"publisher","DOI":"10.3390\/nu7115459"},{"key":"e_1_3_4_10_1","unstructured":"Fellows PJ (2022) Food Processing Technology: Principles and Practice. 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