Percentage of energy contribution according to the degree of industrial food processing and associated factors in adolescents (EVA-JF study, Brazil).
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2021
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Objective: To evaluate energetic contribution according to the degree of industrial
food processing and its association with sociodemographic, anthropometric, biochemical, clinical and behavioural characteristics in adolescents.
Design: Cross-sectional study (Adolescent Lifestyle Study). Food consumption was
assessed using 24-h dietary recalls, with foods classified by degree of industrial progressing. The usual diet was estimated using the Multiple Source Method. In a linear regression model, the energy percentage (E %) was associated with
sociodemographic, anthropometric, biochemical, clinical and behavioural characteristics, after adjustment for sex and age.
Setting: Juiz de Fora, Brazil.
Participants: Eight hundred and four adolescents, of both sexes, 14–19 years of
age, enrolled in public schools.
Results: The E % of unprocessed or minimally processed foods corresponded to
43·1 %, processed foods to 11·0 % and the ultraprocessed foods to 45·9 %. E %
of unprocessed foods was associated with socio-economic stratum (adjusted
β = −0·093; P = 0·032), neck circumference (adjusted β = 0·017; P = 0·049), screen
time (adjusted β = −0·247; P = 0·036) and HDL-cholesterol (adjusted β = −0·156;
P = 0·003). E % of ultraprocessed foods was associated with socio-economic stratum (adjusted β = 0·118; P = 0·011), screen time (adjusted β = 0·375; P = 0·003),
BMI (adjusted β = −0·029; P = 0·025), neck circumference (adjusted β = −0·017;
P = 0·028) and HDL-cholesterol (adjusted β = 0·150; P = 0·002).
Conclusions: There was a high E % of ultraprocessed foods in the diet of the adolescents. Actions are needed to raise the awareness of adopting healthy eating habits.
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Energy intake, Ultraprocessed food, Adolescents, Risk factors
Citação
MELO, A. S. T. et al. Percentage of energy contribution according to the degree of industrial food processing and associated factors in adolescents (EVA-JF study, Brazil). Public Health Nutrition, v. 24, n. 13, p. 4220-4229, 2021. Disponível em: <https://www.cambridge.org/core/journals/public-health-nutrition/article/percentage-of-energy-contribution-according-to-the-degree-of-industrial-food-processing-and-associated-factors-in-adolescents-evajf-study-brazil/734DEBB4F373BD8FE25E94E1AADD1BDD>. Acesso em: 11 out. 2022.